Blue Cheese Smashed Sweet Potatoes


FOR THE BLUE CHEESE DRESSING

INGREDIENTS

  • 1/4 cup mayonnaise
  • 1/4 cup (about 3 ounces) crumbled blue cheese
  • 2 tablespoons sour cream
  • 1 teaspoon cream
  • 1/2 teaspoon freshly squeezed lemon juice
  • 1/4 teaspoon Worcestershire sauce
  • Kosher salt, to taste
  • Black peppercorns, freshly ground, to taste

TO ASSEMBLE

INGREDIENTS

  • 11/2 pounds baby Yukon Gold potatoes, scrubbed
  • 3 tablespoons olive oil
  • Kosher salt, to taste
  • Black peppercorns, freshly ground, to taste
  • 2 tablespoons thinly sliced chives
  • 2 medium scallions, thinly sliced
  • 1 small jalapeno pepper, thinly sliced, deseeded if desired
  • 1 stalk celery, halved vertically and thinly sliced
  • 2 tablespoons buffalo sauce, we used
  • Blue cheese, crumbled, for garnish

METHOD

  • STEP 1

    Make the dressing: In a small bowl, whisk all ingredients together until fully incorporated. Season with salt and black pepper to taste.
  • STEP 2

    Make the potatoes: Preheat oven to 450°F. In a large pot, cover potatoes with at least 3 inches of heavily salted, cold water. Bring to a boil and cook until potatoes are tender when pierced with a knife, about 7 minutes. Drain and let cool slightly.
  • STEP 3

    Drizzle a rimmed baking sheet with olive oil and add cooled potatoes on top. Using the bottom of a flat glass, gently smash potatoes into ½-inch discs. Season with kosher salt and freshly ground black pepper. Bake, flipping halfway through, until golden brown and crisp, 35-40 minutes.
  • STEP 4

    Use a pastry brush to coat potatoes with buffalo sauce. Top with blue cheese dressing, chives, scallions, jalapeño slices, celery, and more blue cheese crumbles, if desired. Serve immediately.

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