Loaded Buffalo Chicken Potatoes

Preheat your cooking appliance. Slice 250g potatoes into desired shapes (fries or wedges). In a bowl, toss the potatoes with 1 tsp olive oil (or low-calorie spray), 2 tsp aromat seasoning, 1 tsp paprika, 1 tsp garlic granules, and season with salt and pepper to taste, ensuring they are evenly coated.

Cook the seasoned potatoes until crispy and golden brown. This can be done in an air fryer at 200°C (400°F) for 20-25 minutes, or baked in a preheated oven at 200°C (400°F) for 25-30 minutes, flipping halfway.

While the potatoes are cooking, season 100g uncooked chicken breast with salt and pepper. Cook in a pan over medium-high heat, in an air fryer, or bake until fully cooked through and slightly browned on the outside (internal temperature 74°C/165°F).

Once cooked, shred or dice the chicken breast. In a separate bowl, toss the cooked chicken with approximately 2 tbsp of buffalo sauce until the chicken is evenly coated. Adjust buffalo sauce amount to your spice preference.

On a plate or in a serving bowl, arrange the cooked crispy potatoes. Top with the prepared buffalo chicken mixture, spreading it evenly over the potatoes. Sprinkle 15g of light mozzarella or cheddar cheese over the chicken.

Briefly heat the assembled dish to melt the cheese. This can be done in a microwave for 30-60 seconds or placed under a hot broiler for 1-2 minutes until the cheese is bubbly and golden. Watch carefully to prevent burning.

While the cheese is melting, mix 1 tbsp of light ranch dressing with 1 tbsp of water to create a thinner, drizzly consistency. Once the cheese is melted, drizzle the thinned ranch over the loaded potatoes. Garnish generously with freshly chopped parsley before serving immediately.