If you’re craving a bold, spicy, and ultra-satisfying meal, this Buffalo Chicken Roasted Potato recipe is exactly what you need! Crispy roasted potatoes meet juicy buffalo chicken, melted cheese, and a drizzle of ranch or blue cheese dressing for the ultimate flavor explosion. Whether for a game night, a casual dinner, or meal prep, this dish is sure to be a hit!

Ingredients

For the Roasted Potatoes:

4 large potatoes, diced – The crispy, golden base of the dish.
2 tbsp olive oil – Helps get that perfect roast.
1 tsp garlic powder – Adds depth of flavor.
1 tsp paprika – For a smoky touch.
½ tsp salt – Enhances all the flavors.
½ tsp black pepper – For a little heat.

For the Buffalo Chicken:

2 cups (about 300 g) cooked shredded chicken – Rotisserie chicken works great!
½ cup buffalo sauce – Choose your favorite brand for the perfect kick.
2 tbsp melted butter – Balances the heat with a touch of richness.
1 tsp honey (optional) – Adds a hint of sweetness to round out the spice.

Toppings:

1 cup shredded cheddar or mozzarella cheese – For that melty, gooey texture.
½ cup crumbled blue cheese (optional) – If you love that bold tangy flavor.
2 green onions, chopped – Adds a fresh crunch.
Ranch or blue cheese dressing – To drizzle on top.
Fresh cilantro or parsley (optional) – For a pop of freshness.

Tip: Want it extra crispy? Soak the potatoes in cold water for 30 minutes before roasting!

How to Make Buffalo Chicken Roasted Potato

Step 1: Roast the Potatoes

Preheat your oven to 220°C (425°F).
Toss the diced potatoes with olive oil, garlic powder, paprika, salt, and pepper.
Spread them out on a baking sheet in a single layer.
Roast for 25-30 minutes, flipping halfway through, until crispy and golden brown.

Step 2: Prepare the Buffalo Chicken

In a bowl, mix the shredded chicken with buffalo sauce, melted butter, and honey.
Heat the mixture in a pan for 5 minutes, or microwave for 1-2 minutes, stirring well.

Step 3: Assemble and Bake

Remove the potatoes from the oven and top them with the buffalo chicken.
Sprinkle shredded cheese and crumbled blue cheese over the top.
Return to the oven for 5-10 minutes, until the cheese is melted and bubbly.

Step 4: Garnish & Serve

Drizzle with ranch or blue cheese dressing.
Sprinkle with green onions and fresh herbs.
Serve hot and enjoy every spicy, cheesy bite!

Equipment Needed

Baking sheet
Large mixing bowl
Small saucepan or microwave-safe bowl
Knife and cutting board

Frequently Asked Questions

Can I make this dish ahead of time?

Yes! You can roast the potatoes and prep the buffalo chicken in advance. Assemble and bake just before serving.

What’s the best buffalo sauce to use?

Frank’s RedHot is a classic, but any buffalo-style wing sauce will work. Choose mild, medium, or hot depending on your spice tolerance!

Can I use sweet potatoes instead?

Absolutely! They add a natural sweetness that balances the spice beautifully.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) for the best texture.

What can I serve with this dish?

It’s great on its own but pairs well with a simple side salad, celery sticks, or even coleslaw for a refreshing contrast.

Conclusion

This Buffalo Chicken Roasted Potato is crispy, cheesy, spicy, and absolutely irresistible! Whether you’re serving it for a crowd or just treating yourself, it’s a guaranteed favorite. If you loved this recipe, share it on Facebook or save it on Pinterest for later. Enjoy!