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This, admittedly, is a weird one. But bear with me – sometimes those weird-ass Chopped pantry situations work out well.

At the beginning of Quarantine Life, DH brought home a bunch of packets of tuna – one of those was buffalo flavored, and I thought that was just fascinating. Of course, it was the last one left in the pile, and it had me craving wings.

Which of course I had zero ingredients to make – so I had to get a little creative.

Note: Ingredients I wanted but did not have: celery, ranch dressing, cucumbers, pickle relish, capers

gluten-free

Buffalo Chicken with Smashed Potatoes

1 pouch (2.5 ounces) Starkist buffalo chicken

1 scallion

1/2 tsp. celery salt

2 Tbsp. mayonnaise

6 green olives

Black pepper

500g baby potatoes

3 Tbsp. zaatar

Juice of 1 lemon

Oil, salt & pepper

Set your largest pan over high heat. add the potatoes and enough water so they’re 1/2 – 3/4 covered. Boil 10 minutes or until fork tender.

Transfer the potatoes to a prepared baking sheet and smash flat. Spritz with oil and sprinkle with salt & pepper. Bake at 400F for 20 – 25 minutes or until crispy.

Pull and sprinkle with the zaatar and lemon juice.

In a small bowl, combine the buffalo chicken, green onion (diced), celery salt (celery would be great here), mayo, green olives (diced – capers or pickle relish would also be good) and a little black pepper.

To serve, divide the potatoes and chicken salad into two bowls and toss.

Serves 2 for dinner