How to Make Crispy Buffalo Smashed Potatoes
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I'm not here to brag, but let’s just say that I know a thing or two about game dayfood. 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!

Prep time 15mins
Cook time 50mins
Serves or Makes: 4

Recipe Card

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

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


  • 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.