The best game day appetizer. Set these crispy taders with your favorite brisket and roasted root vegetable for a square meal.

Active ingredients

  • 2 lbs small round potatoes (In some cases called “one bite” potatoes)
  • 2 Tbsp olive oil
  • 3 cups baby arugula (you can constantly add more greens!)
  • 2 Tbsp reduced-fat feta cheese
  • Coarse Salt


  1. In a large pot add potatoes and cover with water. Bring to a boil. Prepare up until potatoes are tender (can poke easily with a fork).
  2. Drain pipes and sit for 3 minutes to cool a little.
  3. Line a baking sheet with parchment paper then scatter prepared potatoes around the paper.
  4. Using a flat mallet (or whatever flat utensil you have), press into each potato to smash it flat.
  5. Drizzle olive oil and course salt on potatoes. Bake for 20-30 minutes at 425 degrees until edges are crispy with a tender center.
  6. Top with cattle ranch and buffalo sauces (recipes listed below), arugula, and feta cheese.

The Sauce Ingredients

  • 2 cups non-fat plain Greek yogurt
  • 1 package Hidden Valley Ranch dry flavoring
  • Hot sauce or buffalo wing sauce

Ranch Sauce

Integrate 1 cup plain non-fat Greek yogurt and 1/2 to 1 Tablespoon hidden Valley Cattle ranch Dry flavoring. Change for preferred taste.

Buffalo Sauce

Integrate 1 cup plain non-fat Greek yogurt with your 1/2 -1 Tbsp of your favorite hot sauce or buffalo sauce. Adjust for desired spice level.