Ingredients
1 1/2 lb. baby potatoes
Kosher salt
3 tbsp. extra-virgin olive oil
Freshly ground black pepper
2 tbsp. hot sauce
2 tbsp. butter
2 tbsp. ranch
1 tbsp. crumbled blue cheese
Finely chopped chives, for garnish
Preparation
Step 1Preheat oven to 425°. In a large pot, cover potatoes with water and season water generously with salt. Bring water to a boil and simmer until potatoes are tender, about 8 to 10 minutes. Drain and transfer potatoes to a rimmed baking sheet. Let sit until cool enough to handle.Step 2Toss potatoes with oil. Using the bottom of a measuring cup or flat-bottomed cup, smash each potato, one by one, by pressing down on the potato. Season with salt and pepper. Bake until potatoes are golden and crisp, flipping halfway through, about 25 minutes. Step 3Meanwhile, in a small microwave safe bowl, melt butter. Whisk hot sauce into butter until combined. Step 4Arrange potatoes on a platter and pour hot sauce mixture over top. Drizzle with ranch dressing and sprinkle with blue cheese and chives.
Made ’em? Let us know how it went in the comment section below.
