Roasted Smashed Potatoes with Buffalo Blue Cheese

Roasted Smashed Potato with buffalo Blue Cheese

Roasted Smashed Potatoes with Buffalo Blue Cheese

Source: Potatoes USA
Enjoy the comforting flavors of buffalo sauce and blue cheese on top of smashed petite potatoes for a post-exercise protein pick-me-up.
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Prep Time 30 minutes
Cook Time 50 minutes
Course Appetizer
Servings 3


  • 1 1/2 pound red and yellow petite potatoes
  • 2 tbsp Olive oil
  • 1/2 tsp salt
  • 1/4 tsp Pepper
  • 2 Clove Garlic unpeeled
  • 1/4 cup buffalo wing sauce
  • 1/2 tsp Sugar
  • 1/3 cup nonfat plain greek yogurt
  • 1/4 cup crumbled reduced-fat blue cheese
  • 1 tbsp Lemon juice
  • 1 tsp Garlic powder


  • Preheat oven to 450°F and line a baking sheet with parchment paper or foil.
  • Put potatoes in a large pot and add water to cover. Bring to a boil then reduce heat and simmer for 25 minutes or until potatoes are tender when pierced with a fork. Potatoes should be cooked through but still hold their shape. Do not overcook. Drain potatoes and let cool for 10 minutes.
  • Place potatoes on baking sheet and gently press down on each with the palm of your hand until they split open and are about 1/2-inch thick but still in one piece. Space potatoes 1-inch apart. Brush with oil and flip to coat both sides. Sprinkle potatoes evenly with salt and pepper and cook for 20 minutes.
  • While potatoes are cooking, place garlic in the microwave and cook on HIGH for 30 seconds to soften and mellow flavor. Peel and place in a small blender or food processor with buffalo sauce and sugar; puree until smooth. Brush potatoes on both sides with mixture and cook for 5 to 10 minutes more or until potato edges are crispy and brown.
  • Stir together blue cheese yogurt dressing ingredients in a medium bowl and serve with potatoes.