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.
•