These herbed smashed potatoes with blue cheese are the sort of recipe I reach for when I want something reliably crunchy, richly flavored, and unfussy. Small red potatoes become tender after a quick simmer, then get a rough flattening, a drizzle of olive oil, a scatter of thyme and garlic, and a short bake until the edges sing with caramelized crispness. A final hit of crumbled blue cheese under the broiler finishes them with a tangy, bubbling top that contrasts perfectly with the potato’s tender interior.

I like this dish because it’s straightforward but rewarding. It takes very little hands-on time, yet it produces texture and flavor you’d expect from something fussier. Serve it straight from the baking sheet while the cheese is still warm and slightly browned.

In the sections that follow you’ll find the exact ingredients and step-by-step method, plus practical setup notes, common mistakes to avoid, storage pointers, and quick answers to the questions people most often ask about this recipe. No fluff—just what works.

What Goes In

Ingredients

2 lbs small red potatoes, washed and scrubbed — the right size for uniform cooking and an ideal texture for smashing.
5 Tbsp olive oil — divided: a little to prep the pan and the rest to crisp the potatoes.
½ tsp salt — seasons the potatoes and enhances the blue cheese’s tang.
½ tsp black pepper — a basic spice for balance and mild heat.
½ tsp garlic powder — gives a clean, even garlic flavor without fresh garlic’s burn risk under the broiler.
2 tsp fresh thyme leaves + more for garnish — thyme brings a fresh, savory note that pairs well with blue cheese.
½ cup crumbled blue cheese — melting and sharp, it’s the flavor focal point; add just before broiling.
Chopped chives for garnish — a bright, oniony finish and color contrast.

Stepwise Method: Herbed Smashed Potatoes with Blue Cheese

Preheat the oven to 425°F.
Place the potatoes in a large pot and cover with cold water by about 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until a fork easily pierces the potatoes, about 15 minutes. Drain and let cool about 5 minutes.
Line a rimmed baking sheet with aluminum foil and brush or rub the surface with 1/2 Tbsp of the olive oil.
Pat the potatoes dry with paper towels. Arrange the potatoes in a single layer on the prepared sheet, leaving a little space between each. Using the bottom of a glass, a potato masher, or the heel of a spatula, gently press each potato until it is flattened to about 1/2 inch thickness.
Use the remaining 4 1/2 Tbsp olive oil to brush or drizzle over the tops of the smashed potatoes so they are evenly coated. Evenly sprinkle the 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 2 tsp fresh thyme leaves over the potatoes.
Bake for 10 minutes. Use a spatula to flip each potato and bake for an additional 12–15 minutes, until the edges are golden brown and crispy.
Remove the sheet from the oven and evenly sprinkle the 1/2 cup crumbled blue cheese over the potatoes. Return the sheet to the oven and broil on high for about 1 minute, watching closely, until the cheese is bubbling and just beginning to brown.
Remove from the oven, garnish with additional thyme leaves and chopped chives, and serve immediately.

What Makes This Recipe Special

It’s the contrast. Tender potato flesh and blistered, caramelized edges meet the creamy, assertive pop of blue cheese. The fresh thyme brightens the richness and keeps the dish from feeling heavy. The technique—parboil, smash, oil, roast, flip, then broil briefly—creates layers of texture with minimal fuss.

Another strength is timing: the recipe’s steps let you do most of the work ahead of the final crisping, which makes it easy to coordinate with a main course or a tray of other sides. The result reads like a composed side from a restaurant, but it’s approachable for a weeknight.

No-Store Runs Needed

This recipe was designed to be practical. If you keep small potatoes, olive oil, a few dried spices, and a fresh herb or two on hand, you’re set. Blue cheese is the most likely item that might trigger a quick stop at the store; if you already have it, you can make this entirely from pantry and fridge staples.

If you’re missing fresh thyme or chives, use whatever fresh herbs you have on hand sparingly—this recipe tolerates small swaps without losing its character. The method doesn’t require specialty equipment or obscure ingredients, so a full grocery run is rarely necessary.

Setup & Equipment

Large pot — to simmer the potatoes evenly.
Rimmed baking sheet — the rim catches oil and makes flipping easier.
Aluminum foil — for easier cleanup and to help prevent sticking.
Glass, potato masher, or heel of a spatula — for smashing to about 1/2 inch thickness.
Brush or spoon — to spread the initial 1/2 Tbsp olive oil on the sheet and to distribute the remaining oil.
Spatula — for flipping the potatoes midway through baking.
Oven with broiler — the broiler gives a short, high-heat finish to the cheese.
Paper towels — for drying the potatoes before oiling and roasting.

Mistakes Even Pros Make

Not drying the potatoes: excess surface moisture prevents proper crisping. Pat them dry after draining and cooling.
Skipping oil on the sheet: a thin film of oil under the potatoes helps release and gives an even crisp.
Overcrowding the pan: potatoes need space for the hot air to circulate. Leave a bit of room between each to get good edges.
Smashing too thin: if you flatten them much below 1/2 inch, they can become too fragile or burn at the edges before the center warms through.
Walking away during broil: the cheese can go from bubbling to burnt in seconds. Watch it closely.

Seasonal Adaptations

Let the season guide your garnish and timing rather than changing the core ingredients. In warmer months, pick the freshest thyme and use the chives for a bright finish. In cooler months, hold the potatoes a few minutes longer in the oven for a deeper brown and let the blue cheese warm through thoroughly so the dish feels cozier.

Keep the core method and amounts the same; small seasonal adjustments to fresh herbs or the intensity of the broil are all you need to suit different times of year.

Insider Tips

Uniform potato size: aim for similar-sized small red potatoes so they cook at the same rate—this keeps the timing reliable.
Start with cold water: covering the potatoes with cold water before bringing to a boil promotes even cooking.
Gentle smashing: press evenly to about 1/2 inch. A thin, even thickness crisps more predictably than an irregular press.
Oil distribution: brush or drizzle then gently tilt the pan to pool a little oil; that pooling helps get crisp pockets under the flattened surface.
Flip once: flipping only once at the specified point maintains structure and creates consistent browning on both sides.
Broil fast: the broiler melts and browns the blue cheese quickly—only about a minute—but ovens vary, so stay attentive.

Save for Later: Storage Tips

Leftovers keep well for 2–3 days refrigerated in an airtight container. The potatoes lose some crispness in the fridge; reheat on a baking sheet in a hot oven (around 400°F) until warmed through and the edges re-crisp. Broiling briefly after reheating refreshes the cheese if you like it bubbly again.

Freezing is possible but not ideal for maintaining a crisp texture. If you do freeze, cool completely, flash-freeze on a sheet, then transfer to a sealed container; reheat from frozen on a baking sheet at a moderate oven temperature until heated through, and finish under the broiler to revive the top.

Helpful Q&A

Q: Can I make these ahead of time?
A: You can parboil, cool, and refrigerate the potatoes a few hours ahead. Smash and oil them just before roasting for the best texture.

Q: What if I don’t have fresh thyme?
A: If fresh thyme isn’t available, use what fresh herbs you have sparingly. The recipe relies on thyme’s aromatic lift, so a small amount of another fresh herb will still brighten the dish without overpowering the blue cheese.

Q: How do I prevent the potatoes from sticking to the foil?
A: Make sure you’ve rubbed the foil with the initial 1/2 Tbsp of olive oil and that the potatoes are dry before laying them down. That oil layer makes release much easier.

Q: Can I skip the broiler step?
A: Yes. If you prefer not to broil, return the sheet to a hot oven for a few minutes until the blue cheese softens and warms. It won’t brown the same way, but it will melt into the potatoes.

Bring It to the Table

Serve these potatoes straight from the sheet while the cheese is warm and the edges are still crisp. Garnish with the reserved thyme leaves and chopped chives for color and freshness. They make a robust side for a protein-driven meal or a standout appetizer on a casual spread.

Plate them on a warm platter or serve family-style right from the baking sheet—either way, keep servings immediate so the contrast of textures and the gooey cheese are at their best. Enjoy the simplicity and the payoff: minimal effort, maximum flavor.