Buffalo Blue Cheese Smashed Potatoes
April 16th, 2018 / By KellyLiken
Jump to RecipeThese 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.
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!
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 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!
Ingredients
- 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
Instructions
-
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.
Leave a Reply
About
Laura
Totally stoked that you now have a blog where you share recipes. I want to try them all immediately. Great photos, too! ❤
KellyLiken
I’m working on it, there’s definitely a learning curve. Thanks for reading, I really appreciate it!