Chrissy Teigen's Crispy Buffalo Smashies

Servings: 6          Active Time: 15 Minutes           Total Time: 50 Minutes


For the Crispy Potato Smashies

  • 1 1/2 lbs fingerling potatoes

  • 1/4 cup olive oil

  • 1 1/2 tsp Kosher salt

  • 1 tsp freshly ground black pepper, or more to taste

  • 2 tbs chopped fresh flat-leaf parsley

For the Blue Cheese Sauce

  • 1/4 cup sour cream

  • 1/4 cup crumbled blue cheese

  • 2 tbs mayonnaise

  • 2 tbs buttermilk, shaken

  • freshly ground black pepper

For the Buffalo Sauce

  • 3 tbs butter

  • 1 clove garlic, finely minced

  • 1/4 cup Frank’s RedHot sauce

  • 1/4 tsp cayenne pepper

  • freshly ground black pepper

MAKE THE SMASHIES. Preheat the oven to 425 degrees.

Put the potatoes in a large microwave-safe bowl and fill the bottom with 1/2 inch of water. Cover with plastic wrap and poke the wrap a few times with a fork. Microwave on high until the potatoes can be easily pierced with a fork, somewhere between 15 and 20 minutes (check after 10 minutes; if they’re still hard, return them for another 5, and so on, replenishing the water, if necessary). Remove, uncover, drain well, and cool until just warm.

Using a fork, lightly smash the potatoes down while retaining their shape. You want them to hold together, so be gentle. In Chrissy’s words ~ “Love your potatoes, even when you’re smashing them in the face.”

Pour the oil onto a large rimmed baking sheet and sprinkle the oil with 3/4 tsp of the salt and 1/2 tsp of the pepper. Arrange the smashes on the sheet and sprinkle the tops with the remaining 3/4 tsp salt and 1/2 tsp pepper. Put it on the floor of the oven (yep) and roast until the undersides are crispy but not burnt, 10 to 15 minutes. Remove the pan from the oven and use tongs or a spatula to flip the potatoes, then return to the oven and roast until the undersides are crispy, another 10 to 15 minutes. Remove from the oven, transfer to a serving platter, and garnish with parsley.

MAKE THE BLUE CHEESE SAUCE. Now while the potatoes are roasting, make the 2 sauces. In a small bowl, whisk together the sour cream, blue cheese, mayo, buttermilk and black pepper to taste.

MAKE THE BUFFALO SAUCE. In a small saucepan, heat the butter and garlic over medium-high heat until the butter melts and the garlic is fragrant, about 2 minutes. (Or you can microwave them together for 45 seconds to 1 1/2 minutes.) Whisk in the hot sauce, cayenne and black pepper to taste and return to the heat just to warm it back up. Cover to keep warm.

ASSEMBLE THE POTATOES. When the potatoes are done, remove them from the oven and dump them onto a serving platter. Pour the warm Buffalo sauce (reheat if you need to) over the potatoes and drizzle with the blue cheese sauce. Season to taste with black pepper.

~ Recipe adapted from Chrissy Teigen’s Cravings ~ Hungry For More