Name: Buffalo Smashed Potatoes
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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; 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); 1/4 tsp Kosher salt; 1/4 tsp cracked black pepper; 1/8 tsp garlic powder (may sub for 1 tsp garlic-infused olive oil); 1 oz blue cheese, crumbled

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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!

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.

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.

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 tbsp mayo
2 tbsp sour cream
4 tsp milk
2 tsp 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)
1/4 tsp Kosher salt
1/4 tsp cracked black pepper
1/8 tsp garlic powder — OR — 1 tsp 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.

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.

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)

Looking for more side dish inspiration?

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

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

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Description

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)
1/4 tsp Kosher salt
1/4 tsp cracked black pepper
1/8 tsp garlic powder (may sub for 1 tsp garlic-infused olive oil)
1 oz blue cheese, crumbled

Instructions

For the smashed potatoes:

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.
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.
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.
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.
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.
Drizzle the melted butter over the potatoes, allowing it to fill the fluffy craters of each spud.
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:

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.
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

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