Crispy smashed potatoes tossed in tangy buffalo sauce, offering a spicy twist on a comforting side dish or appetizer.

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Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Boil the baby potatoes in salted water for 15-20 minutes or until fork-tender. Drain and let cool slightly.
Transfer the potatoes to the baking sheet and gently smash each one with the bottom of a glass or fork.
Drizzle with olive oil, and season with salt and pepper.
Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
In a small bowl, mix the buffalo sauce and melted butter.
Remove potatoes from the oven and toss gently with the buffalo mixture.
Top with chopped chives and serve with ranch or blue cheese dressing if desired.