Vegan Crispy Smashed Buffalo Potatoes
Hello & Happy Wednesday!!
If there is one thing I love, it’s potatoes! I can easily enjoy a traditional baked potato or mashed potatoes, but playing around with flavors really makes them so much more impactful. Bonus, imparting more flavor with potatoes is so seamless!
When it comes to flavors I love the intricate ones, but I also love the classic ones, like buffalo!
Believe it or not there were many years that I gravitated away from spice. Little by little though I began to love all things with a bit of a kick. Today, adding a dimension of spice to any dish is always an objective, because it just amplifies flavors. If you can combine sweet with a bit of heat, that’s my favorite!
Let’s talk smashed potatoes!
This concept really exploded in recent years as it enables you to create crispier potatoes, place toppings and even create aesthetic appeal. The only difference is that you’re going to boil them before you bake. It’s a single extra step that makes a huge difference and I think they are a fun concept.
What’s great about these potatoes? Everything! They are quick, easy, affordable, feature minimal ingredients, you can make your own blue cheese buy ready made, they can easily be made in bulk, they are the perfect side dish to countless main dishes, perfect for any season, pack heat, can be simply roasted if you don’t want to do smashed, and are a buffalo fanatics new obsession!
If you’re looking for more ways to love potatoes or simply crave all things buffalo, you have to try these new vegan Crispy Smashed Buffalo Potatoes with Blue Cheese!
Why this recipe is great:
Quick
Easy
Affordable
Perfect for any season
Can easily be made in bulk
Homemade vegan blue cheese
Perfect side dish to a main dish
Vegan Smashed Crispy Buffalo Potatoes
- Total Time: 35 minutes
- Yield: 2-4 servings 1x
Ingredients
Vegan Blue Cheese: (optional)
- 1/2 cup vegan mayo
- 2/3 cup vegan tofu feta, slightly drained
- squeeze of lemon
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbs tahini
- 1 tbsp dill
- salt/pepper as desired
- 1/3 cup hot sauce
- 1/2 tsp garlic powder
- 2 1/2 tbsp vegan butter, melted
Other:
- 1lb mini yellow potatoes
- 2 tbsp chopped chives
Instructions
- Preheat your oven to 425º and bring a pot of salted water to a boil. Boil the whole potatoes until they are tender, about 15 minutes.
- Drain the potatoes and on a parchment lined baking sheet, smash each one with the back of a heavy glass or a mason jar.
- Drizzle the smashed potatoes with the olive oil and sprinkle with Kosher salt. Bake until golden brown and crispy, about 15 minutes
- Buffalo Sauce: combine all the ingredients in a shallow dish
- Vegan Blue Cheese: combine all the ingredients in a shallow dish.
- Lay potatoes out and top with vegan blue cheese and buffalo sauce. Garnish with chopped chives.
- Prep Time: 5 mins
- Cook Time: 30 mins
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