• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Appetizers & Bites
    • Mains
    • Sides
    • Salads & Dressings
    • Pizza
    • Soups & Stews
    • Breakfast & Brunch
    • Desserts
    • Drinks & Libations
    • Breads, Butters, and Jams
    • Sourdough
    • Sauces & Savory Condiments
    • tips & tricks
    • Harry Potter
    • Recipe Index
  • Adventures
  • Reads
  • Shop
    • Kitchen Tools
    • Pantry Staples
  • About
    • Contact
    • Privacy Policy
    • Disclosure Policy

Whip & Wander

menu icon
go to homepage
  • Recipes
  • About
  • Newsletter
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About
    • Newsletter
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Whip & Wander » Recipes » sides

    Published: Sep 11, 2021 by Jenni · This post may contain affiliate links.

    Buffalo Smashed Potatoes

    This page may contain affiliate links. Please see my full disclosure policy for details.
    Jump to Recipe·Print Recipe
    buffalo sauce and clue cheese topped roasted potatoes with chives
    chives dot the top of Buffalo Smashed Potatoes
    red buffalo sauce, blue cheese crumbles and dressing, and herbs on top of roasted smashed potatoes
    Buffalo Smashed Potatoes topped with chives and blue cheese
    roasted smashed potatoes topped with blue cheese dressing, crumbled blue cheese, chives, and buffalo sauce
    a sheet pan covered with Buffalo Smashed Potatoes
    blue cheese dressing, blue cheese crumbles, franks hot sauce, and chives on top of smashed potatoes
    a sheet pan with Buffalo Smashed Potatoes topped with blue cheese dressing and chives

    Buffalo Smashed Potatoes on a brown parchment lined baking sheet

    Perfectly Crispy Smashed Potatoes with Buffalo + Blue Cheese

    These Buffalo Smashed Potatoes include delightfully crispy potato skin and fluffy buttery centers filled with lightly spicy buffalo sauce and creamy blue cheese dressing; finishing with a generous sprinkle of crumbled blue cheese and fresh chives. This super tasty and easy side dish is the perfect pairing for roasted or grilled dinner proteins, but good luck not eating them directly off the baking tray first!

    baby potatoes on a baking sheet

    smashed potatoes on a baking sheet

    smashed potatoes covered with olive oil and salt

    The basics of making perfect smashed potatoes

    Smashed potatoes are cooked twice: First, they’re boiled then they’re roasted. Boiling the potatoes first allows the potato to become fully-cooked, while retaining their fluffy insides. Then, after a generous drizzle of olive oil (or avocado oil) and a sprinkle of salt, the potatoes are gently smashed with a fork, drizzled with melted butter, and roasted in the oven until their skins and edges are nice and crispy. The 2-step cooking method produces potatoes that are both fluffy and crispy; the best of both worlds.

    I used a baby potato mix that included red and varieties but feel free to use whatever baby potatoes are easily accessible to you. This recipe also works lovely with fingerling potatoes as an alternative.

    crispy smashed potatoes on a baking sheet

    What kind of blue cheese should I use in this recipe?

    Whether you refer to it by its American spelling, blue, or French spelling, bleu, this sharp and salty cheese is my favorite choice to pair with buffalo sauce. The three varieties you will most often come across are the following, and all three are great options for these Buffalo Smashed Potatoes:

    • Roquefort – A sheep’s milk cheese originating in southern France, this cheese is lightly tangy, acidic, crumbly, and slightly moist with white flesh and distinctive veins of deep blue. This is one of the world’s best-known bleu cheeses.
    • Gorgonzola – A cow’s milk cheese originating in Milan, Italy, this cheese is buttery, crumbly, and quite salty with white flesh and greenish-blue marbling. I find that Gorgonzola is a good option for those who may sometimes find the blue mold flavor of blue cheese overpowering as it tends to be somewhat milder in Gorgonzola, but is still sharp and nicely salty.
    • Stilton – A cow’s milk cheese originating in England (produced in the counties of Derbyshire, Leicestershire, and Nottinghamshire), this cheese is soft and crumbly, with nutty and salty notes and delicate blue veins expanding from its center.

    blue cheese dressing and buffalo sauce on top of roasted smashed potatoes

    a baking sheet with Buffalo Smashed Potatoes on top

    How to make an easy blue cheese dressing

    I know making your own dressing may sound like a lot of extra work, but I swear this one is incredibly quick and simple -- and so much better than the kind you'll find in a bottle!*

    To a small bowl, add the following ingredients:

    • 2 tablespoon mayo
    • 2 tablespoon sour cream
    • 4 teaspoon milk
    • 2 teaspoon white vinegar (I prefer Champagne or white wine vinegar, but you can also use traditional distill white vinegar if that's what you have on hand)
    • ¼ teaspoon Kosher salt
    • ¼ teaspoon cracked black pepper
    • ⅛ teaspoon garlic powder -- OR -- 1 teaspoon garlic-infused olive oil
    • 1 oz crumbled blue cheese

    Once added, mix well with a fork. I like to press the tongs down to make sure I'm breaking the blue cheese down a bit. Allow to rest for at least 5-minutes, give it a final stir and then drizzle away.

    *If you insist on using a premade dressing, I strongly suggest choose a quality one from the refrigerated section of your produce section as they are fresher and (in my opinion) taste so much better than the ones preserved to sit at room temperature on the store shelves.

    a closeup of smashed potatoes covered in blue cheese dressing, buffalo sauce, and chives

    smashed potatoes covered in buffalo sauce, blue cheese dressing, and fresh chives

    What should I serve these Buffalo Smashed Potatoes with?

    I love serving these crispy smashed potatoes with roasted chicken and broccoli in the cool months for a full meal. In the warm months, they're excellent paired with everything hitting the grill, including, chicken, burgers, brats, and steak.

    They also make a fun option alongside other appetizers such as chicken wings, dips, and crudite you might find at a Superbowl party. For the latter option, are some of my favorite appetizer recipes to serve alongside them.

    • Grilled Chicken Wings with Chipotle Peach BBQ Sauce
    • Grilled Chicken Wings with Carolina Gold Mustard BBQ Sauce
    • Grilled Corn Salad with Spicy Honey Lime Dressing
    • Artichoke Spinach Dip
    • Bacon Ranch Deviled Eggs
    • Deviled Eggs with Smoked Chorizo
    • Jalapeno Poppers with Sausage and Cream Cheese

    roasted potatoes dressed with buffalo sauce, blue cheese dressing, and fresh chives

    buffalo sauce, blue cheese dressing and crumbles, and chives on top of smashed potatoes

    What tools do I need to make this recipe?

    Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

    • A large pot
    • A colander
    • A clean kitchen towel
    • A kitchen scale
    • Measuring spoons
    • A small bowl
    • A regular fork
    • A regular spoon (for drizzling the sauce)
    • A pair of scissors (for snapping the chives in a bundle -- can use a cutting board and chef's knife if you prefer)

    Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

    smashed potatoes with blue cheese dressing and crumbles, buffalo sauce, and chives on top

    Looking for more side dish inspiration?

    Love this Buffalo Smashed Potato recipe? Here are some more of my favorite easy side dish recipes:

    • Smashed Potatoes with Avocado Chimichurri Sauce
    • Smashed Potatoes with Lemon Dill Cream Sauce
    • Creamy Dijon Dill Potato Salad
    • Roasted Greek Potatoes with Whipped Feta
    • Roasted Brussels Sprouts with Honey Sriracha Sauce
    • Pressure Cooker Collard Greens with Smoked Ham Hock
    • Spicy Cabbage Slaw
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Buffalo Smashed Potatoes on a brown parchment lined baking sheet

    Buffalo Smashed Potatoes

    • Author: Whip & Wander
    • Prep Time: 10 minutes
    • Cook Time: 55 minutes
    • Total Time: 1 hour 5 minutes
    • Yield: 6 servings 1x
    • Category: Sides
    • Method: Oven
    • Cuisine: American
    • Diet: Gluten Free
    Print Recipe
    Pin Recipe

    Description

    These Buffalo Smashed Potatoes include delightfully crispy potato skin and fluffy buttery centers filled with lightly spicy buffalo sauce and creamy blue cheese dressing; finishing with a generous sprinkle of crumbled blue cheese and fresh chives. This super tasty and easy side dish is the perfect pairing for roasted or grilled dinner proteins, but good luck not eating them directly off the baking tray first!


    Ingredients

    Scale

    For the smashed potatoes:

    • 2 lbs baby potatoes
    • 1 tbsp olive oil (may sub for avocado oil)
    • 1 tsp Kosher salt
    • 3 tbsp unsalted butter, melted
    • 4 tbsp buffalo sauce (I like Frank's hot sauce)
    • 1 oz blue cheese, crumbled
    • 1 tbsp fresh chives, chopped/snipped

    For the blue cheese dressing:

    • 2 tbsp mayo
    • 2 tbsp sour cream
    • 4 tsp whole milk
    • 2 tsp white vinegar (I prefer Champagne vinegar or white wine vinegar, but you can also use traditional distilled)
    • ¼ tsp Kosher salt
    • ¼ tsp cracked black pepper
    • ⅛ tsp garlic powder (may sub for 1 tsp garlic-infused olive oil)
    • 1 oz blue cheese, crumbled

    Instructions

    For the smashed potatoes:

    1. Wash the potatoes and then set them to boil over high heat in a large pot. Cook potatoes until they are fork-tender. I find this usually takes around 25 minutes total from when you first set the pot to heat.
    2. While the potatoes boil, preheat the oven to 425 degrees F / 220 C. Line a large baking sheet with parchment paper or a silicone baking mat and set it to the side.
    3. Once the potatoes are fork-tender, drain them into a large colander. I like to take a paper towel or clean kitchen towel and give the potatoes a very quick and gentle pat to dry. Don’t worry about getting all the water or drying the potatoes individually, you just want to make sure that the potatoes aren’t water-logged so that the oil distributes better.
    4. Pour the oil on top of the potatoes and give them a quick toss by hand (or gently with a wooden spoon if they are too hot to the touch) to coat. Repeat with the salt, until the potato skins have a nice oily/grainy texture.
    5. Transfer the potatoes to the prepared baking tray and mash each one gently in the center with a fork. You should be looking to break the skin until each potato looks smashed and contains a lovely crater (perfect for holding butter and sauce). Don’t worry if the potatoes break in half, some of them likely will and they will still be perfectly delicious.
    6. Drizzle the melted butter over the potatoes, allowing it to fill the fluffy craters of each spud.
    7. Roast for 30-40 minutes (depending on the size of your potatoes) or until the skins have crisped and are starting to turn golden around the edges.

    For the blue cheese dressing and final assembly:

    1. In a small bowl combine the mayo, sour cream, milk, vinegar, garlic powder (or garlic-infused olive oil), salt, pepper, and crumbled blue cheese, mixing well with a fork. I like to press the tongs down to make sure I'm breaking the blue cheese down a bit.
    2. Allow to rest for at least 5-minutes, then give it a final stir and then drizzle on top of the potatoes. Follow with the buffalo sauce, drizzling it across the potatoes as well. Finished with a sprinkle of the remaining crumbled blue cheese, chives, and a few cracks of black pepper if desired.

    Notes

    Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


    Nutrition

    • Serving Size: 1 serving
    • Calories: 252
    • Sugar: 2 g
    • Sodium: 777 mg
    • Fat: 15 g
    • Saturated Fat: 7 g
    • Carbohydrates: 23 g
    • Fiber: 3 g
    • Protein: 5 g
    • Cholesterol: 24 mg

    Keywords: smashed potatoes, blue cheese, buffalo sauce

    Did you make this recipe?

    Tag @whipandwander on Instagram and hashtag it #whipandwander

    Related

    « Sloppy Joe Bowls
    Roasted Pepper and Burrata Salad »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Pleased to meet you, I’m Jenni!

    Welcome to my little slice of the web where I share recipes for food, travel, books, and life!

    More about me →

    Easy Summer Grilling Recipes

    • Grilled Corn Salad with Spicy Honey Lime Dressing in a large white serving bowl on a rust colored cloth with a bowl of tortilla chips and wooden salad servers resting nearby
      Grilled Corn Salad with Spicy Honey Lime Dressing
    • a Mediterranean Turkey Burger topped with tomato and red onion on a bed on dill slaw with a brioche bun resting on a plate
      Mediterranean Turkey Burgers
    • Grilled Chicken Wings with Carolina Gold Mustard BBQ Sauce on a parchment lined cutting board with a gold spoonful of sauce
      Grilled Chicken Wings with Carolina Gold Mustard BBQ Sauce
    • Grilled Skirt Steak slices with avocado chimichurri sauce on top on a wooden cutting boar with a spoonful of sauce and a knife resting nearby
      Grilled Skirt Steak with Avocado Chimichurri Sauce

    Cool and Refreshing Dishes for Warm Weather Dinners

    • a large white bowl with Southwest Pasta Salad resting on a gauzy green cloth with wooden salad servers
      Southwest Pasta Salad
    • a wooden surface with a white bowl filled with french chicken salad, on top of a white towel with wooden serving spoons resting on top, a bundle of fresh lavender resting on the surface to the right and a yellow vase filled with water to the top left
      French Chicken Salad
    • Couscous Summer Salad in a white servinf bowl resting on a yellow cloth with wooden salad servers resting next to the bowl
      Couscous Summer Salad
    • Tuna Salad Nicoise on a large white platter sitting on a wooden surface with salaf serving utensils resting to the right of the platter
      Tuna Nicoise Salad (Salade Niçoise)

    Vibrant Summer Salad Recipes to Enjoy

    • two white bowls with Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado, a small plate of lemons on the side
      Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado
    • Wedge Salad with Horseradish Blue Cheese Dressing on a deep white plate
      Wedge Salad with Horseradish Blue Cheese Dressing
    • Creamy Cucumber Radish Salad in a white bowl resting on a wooden surface with a light purple cloth
      Creamy Cucumber Radish Salad
    • strawberry peach salad on a white platter resting on a white towel
      Strawberry Peach Summer Salad with Basil Walnut Pesto

    Popular Recipes

    • a white bowl with instant pot artichokes and lemon wedges in a copper dish
      Pressure Cooker Artichokes
    • a wooden spoon resting in a skillet full of Pasta with Olive Tapenade on a dark teal cloth
      Pasta with Olive Tapenade
    • bbq sauce dripping from a spoon into a glass jar
      Carolina Gold Mustard BBQ Sauce
    • a hand pulling a square of cheesy pizza from its tray
      Easy Same-Day Pizza Dough

    New on the blog!

    • Roasted Salmon with Feta and Herbs on a large oval white platter on an orange cloth
      Roasted Salmon with Feta and Herbs
    • a gold spoon resting on a pink platter with Roasted Radishes with Garlic Chive Yogurt. crusty bread laying nearby on a wood surface.
      Roasted Radishes with Garlic Chive Yogurt
    • several plates with slices of pound cake, topped with whipped cream and berries on a neutral back ground
      Perfect Pound Cake
    • Sole Meunière on a white and blue platter on a tan cloth
      Sole Meunière

    Footer

    ↑ back to top

    Recipes

    • Appetizers
    • Mains
    • Sides
    • Brunch
    • Desserts
    • Pizza
    • Harry Potter
    • Sourdough

    Whip & Wander

    Copyright © 2022 Whip & Wander. All Rights Reserved.

    Privacy Policy / Disclosures

    As an Amazon Associate I earn from qualifying purchases.

    More to consume

    • About
    • Contact
    • Newsletter
    • Shop Tools
    • Shop Pantry
    127 shares
    • 6
    127 shares
    • 6