Buffalo Smashed Potato Platter
Ingredients
Pine & Pepper Spices
- 30 Mini new potatoes (about 1⅝ lbs.)
- 2½ Tbsp. Olive oil, divided
- 2½ Tbsp. Buffalo Wing Dry Sauce, divided
- ⅓ cup Buttermilk (for the sauce)
- ⅓ cup Sour cream (for the sauce)
- 2½ Tbsp. Buffalo Bleu Dip & Dressing (for the sauce)
- 2½ Fresh scallions, minced (or scant 3 Tbsp. minced green onion)
- 1¼ Carrots, peeled into strips and chopped (for the slaw)
- 1¼ Stalks celery, thinly sliced on the bias and chopped
- 2½ Tbsp. Fresh parsley, minced
- 1¼ tsp. Lime juice
- ⅓ cup Crumbled blue cheese (optional)
- ⅓ cup Crumbled bacon (optional)
Directions
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1
Heat the oven to 450°F. Place the potatoes in a large pot and cover with cold water by at least an inch. Add a generous pinch of Kosher Salt and bring to a boil.
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2
Cook until tender enough to be pierced through with a knife but not falling apart, about 10 min. Drain and transfer to a large bowl.
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3
Toss the warm potatoes with 1¼ Tbsp. of the olive oil and 1¼ Tbsp. of the Buffalo Wing Dry Sauce. Arrange them on a greased baking sheet, leaving space between each one.
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4
Using the bottom of a small jar or the back of a measuring cup, gently smash each potato to about ½-inch thick. Brush the tops with the remaining 1¼ Tbsp. olive oil and dust with the rest of the Buffalo Wing Dry Sauce.
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5
Roast for 20 to 25 min., until the edges are deeply crisp and golden.
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6
Meanwhile, make the sauce: whisk the buttermilk, sour cream, Buffalo Bleu Dip & Dressing, and scallions together in a small bowl.
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7
For the slaw, toss the carrots, celery, parsley, and lime juice together in a bowl.
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8
Arrange the smashed potatoes on a platter, drizzle generously with the sauce, scatter with the slaw, and finish with crumbled blue cheese and bacon, if using. Serves 5 to 7.
