• 1 1/2 lbs fingerling potatoes
  • 1/4 cup olive oil
  • 1 1/2 tsp Kosher salt
  • 1 tsp freshly ground black pepper, or more to taste
  • 2 tbs chopped fresh flat-leaf parsley
  • Tigertail Buffalo Beer Sauce

For the Blue Cheese Sauce

  • 1/4 cup sour cream
  • 1/4 cup crumbled blue cheese
  • 2 tbs mayonnaise
  • 2 tbs buttermilk, shaken


  1. MAKE THE SMASHIES. Preheat the oven to 425 degrees.
  2. Boil the potatoes for 10-12 minutes in salt water, until the potatoes can be easily pierced with a fork. Remove, uncover, drain well, and cool until just warm.
  3. MAKE THE BLUE CHEESE SAUCE. Now while the potatoes are roasting, make the 2 sauces. In a small bowl, whisk together the sour cream, blue cheese, mayo, buttermilk and black pepper to taste.
  4. Using a fork, lightly smash the potatoes down while retaining their shape. You want them to hold together, so be gentle.
  5. Pour the oil onto a large rimmed baking sheet and sprinkle the oil with 3/4 tsp of the salt and 1/2 tsp of the pepper. Arrange the smashes on the sheet and sprinkle the tops with the remaining 3/4 tsp salt and 1/2 tsp pepper. Put it on the floor of the oven and roast until the undersides are crispy but not burnt, 15 to 20 minutes.
  6. When the potatoes are done, remove them from the oven and dump them onto a serving platter. Pour the Tigertail Buffalo sauce over the potatoes and drizzle with the blue cheese sauce. Season to taste with black pepper.