These Crispy Blue Cheese Buffalo Smashed Potatoes are the snack recipe you need for the big game! This simple appetizer combines spicy buffalo sauce, golden potatoes, tangy blue cheese, and chives for a vegetarian take on the classic buffalo chicken wings!
If you think about it, potatoes really are the perfect vegetable. One day, they can be French fries. Another day, they can be a tasteful side dish. In this recipes case, potatoes can take on the flavor of a buffalo chicken wing but without the actual chicken! Enter in the perfect vegetarian gameday appetizer!
Every big game needs a tasty treat! Try these Crispy Honey Old Bay Wings for an oven-baked chicken wing recipe that is sweet and spicy. Or, try this Smoky Mexican Bean Dip for another vegetarian appetizer that is sure to please everyone.
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Why You’ll Love This Recipe
- This recipe uses simple ingredients that you can find at your local grocery store.
- The leftovers taste amazing! Imagine eating soft yet crispy potatoes smothered with hot buffalo sauce and melted blue cheese. Give me a chef’s kiss!
- Simple to prepare! There are only a few steps to make these Buffalo Smashed Potatoes and none of them are complicated!
Ingredients
- 24 ounces of Mini Potatoes. I like to use Tasteful Selections Honey Gold Bite-Size Potatoes for the ultimate buttery, sweet flavor.
- Sour cream and buffalo wing sauce are combined to make a creamy, spicy sauce that the potatoes will rest upon.
- Extra virgin olive oil, garlic powder, onion powder, and paprika are mixed together and then tossed with the potatoes while they broil to give them a crispy, tasty exterior.
- The potatoes are topped with tangy blue cheese and chives to be reminiscent of buffalo wings!
See recipe card for quantities.
Substitutions
- If you don’t like buffalo sauce, substitute the buffalo and sour cream mixture with your favorite ranch dressing.
- Use your favorite potatoes to make these smash potatoes! Just make sure that they are cut into small pieces or adjust the cooking time.
Smashed Potato Toppings
I like to top my smashed potatoes with blue cheese crumbles and chopped chives. Here are some different options for your potatoes:
- Bacon bits
- Shredded cheddar cheese
- Chimichurri sauce
- Melted butter
- Hot sauce or extra buffalo sauce
- Creamy blue cheese dressing
- Green onion
Equipment
- Large pot
- 2 rimmed baking sheets
- Small bowl
Step-by-Step Instructions
Step 1: Preheat the oven to 450 degrees Fahrenheit. Spray a large-rimmed baking sheet with cooking spray. Add potatoes and 1 tablespoon kosher salt to a large pot and fill with water until 2 inches above the potatoes. Bring to a boil. Once boiling, turn the heat down to medium and let boil for 15 minutes until the baby potatoes are fork-tender.
Step 2: While the potatoes are boiling, mix the sour cream and the buffalo wing sauce in a small bowl until creamy. Spread sauce onto a serving tray.
Step 3: Drain potatoes and place onto the rimmed baking sheet. Place another baking sheet over the top of the potatoes and mash the potatoes down until they are broken down. Bake the potatoes for 20 minutes.
Step 4: Stir together the extra virgin olive oil, garlic powder, onion powder, and paprika. Remove the potatoes from the oven. Toss the potatoes with the olive oil mixture breaking them up in the process. Turn the oven to broil.
Step 5: Broil potatoes for 3-5 minutes until crispy and golden brown on the edges. Remove from the oven.
Step 6: Top the smashed potatoes with chopped chives and blue cheese crumbles. Enjoy!
Storage
Store leftover smashed potatoes refrigerated in an airtight container. Reheat and mix together with any leftover buffalo sauce for a simple snack or side dish!
FAQ
If you do not have a second baking sheet to smash the potatoes with, you can use the bottom of a glass, plate, or a potato masher.
No, you do not have to peel the potatoes. Simply, boil the potatoes, bake, and broil! The potato skin will help to make the potatoes crispy!
Make sure that you spray the rimmed baking sheet with cooking spray or use parchment paper on top of the pan to prevent potatoes from sticking.
Yes, you can prepare these potatoes ahead of time. Boil the potatoes and drain them. Make the buffalo sauce and mix the olive oil. Refrigerate everything until ready to bake the potatoes. Then assemble as instructed!
Related
Looking for other snack recipes? Try one of these:
Pairing
These are some of my favorite drinks to serve with gameday snacks:
Crispy Blue Cheese Buffalo Smashed Potatoes
Equipment
- Large Pot
- 2 Rimmed Baked Sheets
- 2 Small Mixing Bowls
Ingredients
- 24 ounces Bite Size Potatoes
- 1 tablespoon Kosher Salt
- 1/2 cup Sour Cream
- 1/4 cup Buffalo Sauce
- 1/2 cup Extra Virgin Olive Oil
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Paprika
- 4 ounces Blue Cheese
- 2 tablespoons Chives Chopped
Instructions
- Preheat the oven to 450 degrees Fahrenheit. Spray a large-rimmed baking sheet with cooking spray.
- Put bite sized potatoes into a large pot and sprinkle with kosher salt. Fill the pot with water to two inches above the potatoes. Bring to a boil. Once boiling, turn heat down to medium and boil for 15 minutes.
- While the potatoes are boiling, mix together the buffalo sauce and the sour cream. Spread onto a serving tray.
- In another small bowl, mix together the extra virgin olive oil, garlic powder, onion powder and paprika.
- When potatoes are done boiling, drain them. Pour them onto the greased baking sheet. Place another baking sheet on top of them and push down to smash the potatoes.
- Bake potatoes for 20 minutes in the oven.
- Remove the potatoes from the oven. Drizzle the extra virgin olive oil mixture over top of the potatoes. Use a wooden spoon to break up the potatoes and mix with the olive oil.
- Turn the oven to broil. Broil for 3-5 minutes until the potatoes become crispy.
- Put the crispy smashed potatoes on top of the buffalo sour cream mixture. Top with crumbled blue cheese and chopped chives.
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