Blue Cheese Crispy Smashed Potatoes

This festive red, white, and blue dish uses a potato medley that's smashed and baked to perfection then topped with blue cheese and chives!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 243kcal

Preheat the oven to 425 degrees F. Lightly grease a large baking sheet and set aside. Bring a pot of salted water to boil. Place the potatoes into the pot and cook for 12 to 15 minutes, until the potatoes are easily pierced with a fork. Drain the potatoes, rinse with cold water, and let them cool for a few minutes.
Place a clean dish towel on the counter. Put a potato on one side of the towel, cover it with the other side, and smash the potato with your palm. Carefully remove the potato from the towel and place it on the prepared baking sheet. Repeat with the other potatoes. Try not to crush them into several pieces, but instead make one clean smash in the center of each potato while still keeping it mostly intact. Refer to the video below if needed.
Brush the potatoes with the olive oil, and season with salt, pepper, and garlic powder to taste. Bake for 25 to 30 minutes until golden brown and crispy. Remove from oven, sprinkle blue cheese in the center of each potato, and return to the oven to bake for 3 to 5 more minutes until the cheese is melted.
Garnish the potatoes with fresh chives, serve, and enjoy.

Alternatively, you can smash the potatoes with the bottom of a juice glass, a low ball glass, or a potato masher. I personally prefer the dish towel method.
Look for a potato medley at the store if you want the festive colors in this dish, but the recipe works with any type of small to medium potatoes. Red potatoes work very well. Cooking times may vary depending on the potato size.
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on high for 1-2 minutes in the microwave, or on a baking sheet under the broiler for 3 to 4 minutes for a crispier texture.