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Test Kitchen Approved

Buffalo Smashed Potato Platter

Recipe By Savory Spice Test Kitchen

Prep Time

15 Minutes

Cooking Time

25 Minutes

Recipe By Savory Spice Test Kitchen

These are kind of like nachos but with a crispy roasted potato base. They make great game day fare.


For potatoes:

24 mini new potatoes (about 1½ pounds)

kosher salt (for seasoning)

2 Tbsp. olive oil, divided

For sauce:

¼ cups buttermilk

¼ cups sour cream

For slaw & toppings:

1 carrot, peeled into strips then chopped

1 stalk celery, thinly sliced on the bias then chopped

2 Tbsp. minced fresh parsley

1 tsp. lime juice

¼ cups crumbled blue cheese (optional)

¼ cups crumbled bacon (optional)

Savory Spice ingredients in this recipe


For potatoes: Preheat oven to 450 degrees. Cover potatoes by at least an inch with cold water, add a pinch of salt, bring to a boil and cook until tender enough to be pierced through with a knife but not falling apart, about 10 min. Drain, transfer to a bowl and toss with 1 Tbsp. olive oil and 1 Tbsp. seasoning. Place potatoes in a greased baking pan and gently smash each with a potato masher so they flatten but stay in one piece. Sprinkle smashed potatoes with remaining 1 Tbsp. oil and seasoning. Roast for 15 min. or until browned and starting to crisp. Serve immediately garnished with sauce, slaw and toppings.

For sauce: Combine all ingredients and refrigerate until ready to use. Top potatoes with dollops of sauce or use as a dip.

For slaw & toppings: Combine carrots, celery and parsley with lime juice. Sprinkle across potatoes with blue cheese and bacon, if using.