Preheat oven to 400°F. Place potatoes in a medium-sized pot with cold, salted water. Bring to a boil and cook until fork-tender, about 8 - 10 minutes. Drain and turn potatoes out onto a parchment-lined baking sheet. Using a rock, glass or mug, press down firmly onto each potato to smash.
Melt butter in a small saucepan, add garlic. Swirl the garlic around in the pan for a few seconds. Brush the potatoes with the melted butter mixture, season with salt and pepper. Using a box grater, grate blue cheese onto potatoes.
Transfer to oven and bake for 15 minutes or until crispy and golden. Sprinkle with fresh herbs. Transfer potatoes to a service piece and garnish with chopped herbs. Serve immediately.
Smashed Potatoes with Blue Cheese
Ingredients
3 pounds small fingerling potatoes
1 tablespoon kosher salt, for boiling pot
3 tablespoons butter
6 garlic cloves, finely chopped
1 cup premium blue cheese, frozen
sprinkle kosher salt
sprinkle black pepper
½ cup freshly chopped fresh herbs
Directions
Preheat oven to 400°F. Place potatoes in a medium-sized pot with cold, salted water. Bring to a boil and cook until fork-tender, about 8 - 10 minutes. Drain and turn potatoes out onto a parchment-lined baking sheet. Using a rock, glass or mug, press down firmly onto each potato to smash.
Melt butter in a small saucepan, add garlic. Swirl the garlic around in the pan for a few seconds. Brush the potatoes with the melted butter mixture, season with salt and pepper. Using a box grater, grate blue cheese onto potatoes.
Transfer to oven and bake for 15 minutes or until crispy and golden. Sprinkle with fresh herbs. Transfer potatoes to a service piece and garnish with chopped herbs. Serve immediately.
Smashed Potatoes with Blue Cheese
5 / 5. 1
Fingerling potatoes boiled tender, smashed and brushed with garlic butter, then topped with a superior French blue cheese…
It’s our crispy, buttery SMASHED POTATOES WITH BLUE CHEESE.
If your first thought was that these SMASHED POTATOES WITH BLUE CHEESE could go with anything, we’re happy to report, you’re correct! Whether they’re paired with chicken, turkey, beef, veal, pork, lamb or vegetarian main courses, this easy-to-prepare potato side dish is the perfect partner. With only a few ingredients, plus our super-easy streamlined process, all of you beloved novice cooks will be able to recreate this delicious dish like a pro.
If you’re discovering us for the first time, welcome! And if it was through a search for potato recipes, we’ve got loads of great options we know you’re gonna love. So after making this one, head back and try our CLASSIC POTATO SALAD, SCALLOPED POTATOES, a CHEESY POTATO CASSEROLE, our WARM POTATO SALAD, and our tater terrific, creamy PARMESAN MASHED POTATOES. There are even more options; simply search “potatoes” on our site. Yummy!
Ready for this smashingly wonderful recipe? Here are some tips on SMASHED POTATOES WITH BLUE CHEESE:
INGREDIENTS
You’re not alone in thinking, “Only eight ingredients?” That was our reaction too. Just goes to show, creating delicious food is sometimes just assembling the perfect combination of choice ingredients. In this case, there’s the classic combination of potatoes, butter and garlic paired with seasoning, fresh herbs and cheese. We’d like to suggest you snap a photo of the ingredient list on your phone. You’ll be making this recipe so often, it’s good to have that pic handy.
FINGERLING POTATOES
A few years back, we posted our original recipe for SMASHED POTATOES. It’s a similar process, but we made it using small potatoes. Though new potatoes are good, we do think the upgrade of using fingerling potatoes and adding cheese takes the flavours of this trusted side dish from simple to amazing. If fingerling potatoes sound familiar on WATC, you’re correct. We used them with great success in our THIS IS NOT POTATO SALAD recipe and our WHOLE ROASTED BRANZINO feature.
Fingerling potatoes are small, stubby, finger-shaped potatoes. Often considered a heritage potato cultivar, fingerlings naturally grow small and narrow. Unlike new potatoes, they’re harvested fully mature and are prized for their rich, buttery, nutty flavour. A dear friend describes them as creamy on the tongue. Pro tip: The recipe called for us to first boil the potatoes before smashing them. We suggest spending a few moments at the bin to pluck fingerlings of the same size. This yields boiled potatoes of the same doneness for when you go to smash them later in the recipe.
FRENCH BLUE CHEESE
Let me share a bit on how this recipe came to be. I’d picked up fingerlings for a salad, then decided to pivot and make smashed potatoes. Heading to the fridge, I noticed a hunk of Parmesan cheese but thought, “What about BLUE CHEESE?” You know me, “Why not?” is my mantra. I’m so glad I followed my instincts. Feel free to use your favourite cheese for this recipe, be it Roquefort (French sheep’s milk), Gorgonzola (Italian cow’s milk), Stilton (English cow’s milk), or Cabrales (Spanish mixed milk). I used one of my all-time favourite blue cheeses, a French Saint Agur. Made with pasteurized cow milk, it’s enriched with cream and contains 60% butterfat, qualifying it as a double-cream cheese. Seriously, in this recipe—STELLAR! Don’t forget, as explained in the instructions below, place that cheese in the freezer. Frozen cheese grates effortlessly.
SMASHED POTATOES
Make sure to watch the easy-to-follow VIDEO we crafted to accompany this post. We streamlined the process of making SMASHED POTATOES. First, we boil the fingerling potatoes for 8 – 10 minutes in a large pot, cooking them until fork-tender. Then we strained them and spread them onto a baking sheet lined with parchment paper. Don’t use foil; the potatoes will stick to it. Next, a gentle but firm smashing of the potatoes. Wait a minute, Nik! Are these just fancy mashed potatoes? Lemme explain. You can smash the potatoes using a meat mallet or a flat-bottomed glass to crack the skin and flatten them somewhat. Don’t use a potato masher. The goal is to push down firmly enough to smash them, but gently enough so as not to mash them. You’ll get it when you make the recipe, promise.
ASSEMBLE THE DISH
Once all of the potatoes are smashed, there are only a few more steps before we roast them. We drizzle or brush the smashed potatoes with garlic and melted butter instead of olive oil to give them a richer flavour. Try to coat each and every one. Then add a sprinkle of kosher salt and freshly cracked black pepper. The final step, working quickly, is to grab that wedge of cheese from the freezer and grate it over the tray. I use a box grater to accomplish this step, working to distribute the shredded cheese evenly over the potatoes. Make sure to look at the inside of the grater chimney, making sure to extract all the cheese: you don’t want to miss any of it.
ROASTED POTATOES
To finish the dish, transfer it to the 400°F oven and bake for about 15 minutes or until golden brown. FYI, a friend made this in her air fryer, and it works too. The goal is for the potatoes to have a crunchy crispiness and for the cheese to melt, mixing and mingling with the butter and garlic. If you enjoy potatoes with more crunch, leave them in for maybe five minutes more, but watch them closely, as you don’t want to overdo them. When done, remove from the oven and sprinkle with freshly chopped herbs. I finished my tray with a mix of chopped fresh parsley, chives and fresh tarragon. Feel free to use your favourites like fresh basil, dill, thyme and rosemary.
SERVE
Once your crispy smashed potatoes are complete, you can serve from the pan if it’s just you and the family during a busy weeknight. If preparing this for a weekend crowd, a get-together or dinner party, transfer to an attractive bowl or serving dish. Last thing on this sensational potato side dish, try it paired with BEEF TENDERLOIN, RIBEYE STEAK, LAMB CHOPS, PORK CHOPS or a simple ROASTED CHICKEN. We think it is especially perfect, though with VEAL CHOPS and a side of CHIMICHURRI. Wow!
PIN IT!
Remember this essential potato recipe for your next weeknight meal or weekend dinner plans and save it for future reference. Click that BOOKMARK tab at the top of your browser and also PIN it to one of your PINTEREST boards for easy access. Good idea to also forward it to friends; everyone loves delicious food.
Smashingly good SMASHED POTATOES WITH BLUE CHEESE. Enjoy!
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Ingredients
3 pounds small fingerling potatoes
1 tablespoon kosher salt, for boiling pot
3 tablespoons butter
6 garlic cloves, finely chopped
1 cup premium blue cheese, frozen
sprinkle kosher salt
sprinkle black pepper
½ cup freshly chopped fresh herbs
Directions
Preheat oven to 400°F. Place potatoes in a medium-sized pot with cold, salted water. Bring to a boil and cook until fork-tender, about 8 - 10 minutes. Drain and turn potatoes out onto a parchment-lined baking sheet. Using a rock, glass or mug, press down firmly onto each potato to smash.
Melt butter in a small saucepan, add garlic. Swirl the garlic around in the pan for a few seconds. Brush the potatoes with the melted butter mixture, season with salt and pepper. Using a box grater, grate blue cheese onto potatoes.
Transfer to oven and bake for 15 minutes or until crispy and golden. Sprinkle with fresh herbs. Transfer potatoes to a service piece and garnish with chopped herbs. Serve immediately.
Until Canada Day
