Roasted Smashed Potatoes with Buffalo Blue Cheese

Roasted Smashed Potato with buffalo Blue Cheese

Roasted Smashed Potatoes with Buffalo Blue Cheese

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 ½ Pound Red and yellow petite potatoes
  • 2 Tablespoons Olive oil
  • ½ Teaspoon Salt
  • ¼ Teaspoon Pepper
  • 2 Cloves Garlic unpeeled
  • ¼ Cup Buffalo wing sauce
  • ½ Teaspoon Sugar
  • Cup Nonfat plain Greek yogurt
  • ¼ Cup Crumbled reduced-fat blue cheese
  • 1 Tablespoon Lemon juice
  • 1 Teaspoon 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 ½-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.