Roasted Smashed Potatoes with Buffalo Blue Cheese
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Roasted Smashed Potatoes with Buffalo Blue Cheese
Enjoy the comforting flavors of buffalo sauce and blue cheese on top of smashed petite potatoes for a post-exercise protein pick-me-up.
Ingredients
- 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
- ⅓ Cup Nonfat plain Greek yogurt
- ¼ Cup Crumbled reduced-fat blue cheese
- 1 Tablespoon Lemon juice
- 1 Teaspoon Garlic powder
Instructions
- 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.