These crispy smashed potatoes are best served piping hot, so get everything ready in advance up to popping them in the oven and then throw them in at the last minute before dinner!
Preheat your oven to 425º and bring a pot of salted water to a boil. Boil the whole potatoes until they are tender, about 15 minutes.
Drain the potatoes and on a parchment lined baking sheet, smashe each one with the back of a heavy glass or a mason jar.
Drizzle the smashed potatoes with the olive oil and top each one with a tiny pat of the butter. Season with salt and pepper and bake them until they are golden brown and crispy, about 15 minutes.
Plate the smashed potatoes while they are hot and dress them with the hot sauce, crumbled blue cheese and fresh herbs.