Crispy Buffalo Smashed Potatoes with Homemade Blue Cheese Dressing
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I'm not here to brag, but let’s just say that I know a thing or two about game day food. While I was a student in the Southern part of heaven, Chapel Hill, I worked as a server at a token college town sports bar. Shout out to the always (and by always, I mean never) classy, Hickory Tavern! Over the 2 years that I worked there, I saw MANY game days, and even more game day appetizers. I consumed tons of buffalo wings, and scoffed at anyone that ordered their wings with a side of ranch (unpopular opinion, sorry!!).
I can confidently say that this dish is better than anything I ever served at that restaurant (which, quite frankly, isn’t saying too much). Imagine if French fries, nachos, and buffalo wings joined forces and created the ultimate app--that’s the best way that I can describe these crispy smashed potatoes. They’re crunchy, spicy, and topped with a classic, homemade blue cheese dressing. If you’re smart, you’ll make a double batch of these ‘taters, ‘cause a hungry crowd can crush these in no time!
I opted for store bought buffalo sauce because it’s one less step to worry about before the BIG GAME (plus, I didn’t think Ina would mind). That said, I love a homemade blue cheese dressing, so I’m whipping one up from scratch. If kick off time is sneaking up on you, go for a pre-made blue cheese dressing! They’re your spuds--do what feels right. Because there’s no such thing as too much blue cheese, I topped off this whole situation with more blue cheese crumbles. If only my managers at that college sports bar could see me now!
- Recipe Card
Recipe Card
ingredients
For the Blue Cheese Dressing
- 1/4 cup mayonnaise
- 1/4 cup (about 3 ounces) crumbled blue cheese
- 2 tablespoons sour cream
- 1 teaspoon whole milk
- 1/2 teaspoon freshly squeezed lemon juice
- 1/4 teaspoon Worcestershire sauce
- Kosher salt, to taste
- Black peppercorns, freshly ground, to taste
ingredients
To Assemble
- 1 1/2 pounds baby Yukon Gold potatoes, scrubbed
- 3 tablespoons olive oil
- Kosher salt, to taste
- Black peppercorns, freshly ground, to taste
- 2 tablespoons thinly sliced chives
- 2 medium scallions, thinly sliced
- 1 small jalapeno pepper, thinly sliced, deseeded if desired
- 1 stalk celery, halved vertically and thinly sliced
- 2 tablespoons buffalo sauce, we used
- Blue cheese, crumbled, for garnish
Method
Step 1
Make the dressing: In a small bowl, whisk all ingredients together until fully incorporated. Season with salt and black pepper to taste.
Step 2
Make the potatoes: Preheat oven to 450°F. In a large pot, cover potatoes with at least 3 inches of heavily salted, cold water. Bring to a boil and cook until potatoes are tender when pierced with a knife, about 7 minutes. Drain and let cool slightly.
Step 3
Drizzle a rimmed baking sheet with olive oil and add cooled potatoes on top. Using the bottom of a flat glass, gently smash potatoes into ½-inch discs. Season with kosher salt and freshly ground black pepper. Bake, flipping halfway through, until golden brown and crisp, 35-40 minutes.
Step 4
Use a pastry brush to coat potatoes with buffalo sauce. Top with blue cheese dressing, chives, scallions, jalapeño slices, celery, and more blue cheese crumbles, if desired. Serve immediately.