Buffalo Blue Cheese Smashed Potatoes

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These Buffalo Blue Cheese Smashed Potatoes cover all of the gluttonous cravings that creep up every now and then. They’re crispy, creamy and spicy. They are a riff on a VERY popular side dish we had for years at Restaurant Kelly Liken. I think people cried when we took them off the menu!



At the restaurant we fried russet potatoes in the deep fryer before dressing them with chili infused olive oil, blue cheese and fresh herbs.  Here is a super easy, at home version with oven baked smashed potatoes that I think tops the original!  The yellow skinned new potatoes are super rich and creamy after they are boiled tender.


boiled baby yellow skinned potatoes for smashed potatoes


When the potaoes are tender, I just smash them with the end of a heavy glass or mason jar.  The secret to getting them really brown and crispy is to drizzle them with olive oil AND top each of them with a tiny pat of butter.  After that, a little salt and pepper and into the hot oven.  Easy peasy!


crispy smashed potatoes


Straight out of the oven, drizzle the smashed potatoes with your favorite hot sauce, (I’m a traditionalist I love Frank’s Red Hot for my buffalo fix) and top with some creamy blue cheese.  I use Stilton for an ooey gooey finish.  Fresh herbs always make everything better so throw them on there.  Here I’ve used parsley and chives but any fresh greenery will elevate these crispy smashed potatoes.


buffalo blue cheese crispy smashed potatoes
5 from 1 vote

Buffalo Blue Cheese Smashed Potatoes

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!

Course Side Dish
Cuisine American, Vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Calories 301 kcal
Author KellyLiken


  • 1 lb yellow skinned new potatoes
  • 2 T olive oil
  • 2 T butter
  • 1/4 C hot sauce (I prefer Frank's Red Hot)
  • 4 oz blue cheese (I like Stilton here)
  • 1/4 C parsley and chives roughly chopped
  • salt and pepper to taste


  1. 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.

  2. Drain the potatoes and on a parchment lined baking sheet, smashe each one with the back of a heavy glass or a mason jar.

  3. 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.

  4. Plate the smashed potatoes while they are hot and dress them with the hot sauce, crumbled blue cheese and fresh herbs.

Nutrition Facts
Buffalo Blue Cheese Smashed Potatoes
Amount Per Serving
Calories 301 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g56%
Cholesterol 36mg12%
Sodium 849mg37%
Potassium 571mg16%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 1g1%
Protein 8g16%
Vitamin A 420IU8%
Vitamin C 33.6mg41%
Calcium 163mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.



Totally stoked that you now have a blog where you share recipes. I want to try them all immediately. Great photos, too! ❤



    I’m working on it, there’s definitely a learning curve. Thanks for reading, I really appreciate it!


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Kelly Liken, one of Colorado’s most promising and influential young chefs, was born and raised in Pittsburgh, Pennsylvania. Her mother was an outstanding cook, constantly exploring new recipes and seeking out fresh products at the local farmers market, which led Kelly to develop her love for cooking in high school. Read More