These crispy smashed red potatoes with blue cheese are a tasty appetizer, side dish or snack. Baby red potatoes are roasted and smashed and then broiled with blue cheese so they are perfectly creamy and crispy.
These tasty little potatoes are one of our favorites. Baking them makes them light and fluffy on the inside, then smashing them and putting them under the broiler gives them those crispy edges. Serve these with a roast chicken, grilled shrimp or for an appetizer night!
🥔 Ingredient notes
- Potatoes - I like using baby red potatoes because they are not too dry and are the perfect size. Baby yellow potatoes can also be used for an even creamier inside. Larger sized potatoes may be used instead of baby potatoes, however, they will take longer to cook.
- Blue Cheese - I'm a huge blue cheese fan and love the flavor of it with potatoes. Alternatively, these potatoes can be topped with goat cheese, parmesan cheese or even shredded cheddar cheese.
📋 Substitutions and variations
- Cheese - Use goat cheese, parmesan cheese or shredded cheddar cheese as an alternative
- Dip - Serve ranch, sour cream or bbq sauce on the side for dipping
- Loaded - Add crumbled cooked bacon, sliced scallions and hot sauce
- Vegan - Omit the cheese and top with sliced scallions or chopped fresh chives
🔪 Step by step instructions
First, poke the red potatoes all over with a fork or knife to help the steam escape while baking.
Bake them on a sheet pan for 45-50 minutes until they are fork tender. When you remove them from the oven, smash them down with the bottom of a glass or small bowl until they are flattened.
Drizzle the smashed potatoes with olive oil and sprinkle them with salt and pepper. Place them back in the oven under the broiler for a couple of minutes until browned and crispy on the edges.
Sprinkle the potatoes with blue cheese and place back under the broiler for a couple more minutes to melt and lightly brown the blue cheese.
⭐ Top tip
Make sure the potatoes are baked completely before trying to smash them. You can either test them by inserting a fork into the middle or lightly squeezing them with an oven mitt to make sure they are soft and easily smashed.
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