Some potato sides are there to keep the peace. These are not those potatoes. This is the bowl I make when I want something punchy, savoury and slightly pubby in the best possible way, the sort of side that can stand next to sticky ribs, smoky burgers or hot chicken without looking timid. Blue cheese brings that salty, tangy edge, the celery salt sharpens it and the chives stop the whole thing from tipping into clumsy richness.
A Potato Side with Proper Contrast
What keeps this recipe in balance is texture. The potatoes are soft in the middle, the blue cheese melts into the hot surfaces and the top gets a final scatter of fresh chives and celery salt right before serving. I like that combination because it feels rich but still alert. In my roundup of best potato dishes to round out a BBQ spread, this is the one I reach for when I want a stronger savoury note rather than citrus, herbs or mustard.
Where These Fit on a Barbecue Table
These potatoes are especially good when the mains are sticky, sweet or chilli-heavy. Blue cheese has a way of cutting through glazed meat while also making the whole plate feel a bit more grounded. I often pair them with gruyere potato gratin with soft leeks when I’m doing a larger spread with contrasting rich sides, or with lemon chive garlic parmesan potato side if I want one cheesy potato dish that’s mellow and one that’s much sharper.
The One I Put Beside Spicier Mains
This side really comes into its own next to hotter barbecue food. The creamy tang of the cheese takes the edge off chilli, while the celery salt adds that faint savoury bitterness that makes fried and grilled food taste better. I also like it with creamy mustard potatoes with bacon spring onion somewhere else on the table, because the cold mustardy bowl and the hot blue cheese tray play nicely together. For another spicy potato option, harissa yoghurt potatoes with lime lift are great in the same orbit. If I’m choosing a main from the wider site, buffalo chicken blue cheese yoghurt is a very obvious and very good match.
Ingredients for 4 People
- 1.1 kg baby potatoes, halved if large
- 2 tbsp olive oil
- 40 g unsalted butter
- 120 g blue cheese, crumbled
- 60 g sour cream
- 1 tsp Dijon mustard
- 1 tsp celery salt
- 1 tsp flaky sea salt, plus extra for the boiling water
- 1 tsp cracked black pepper
- 15 g fresh chives, finely sliced
- 1 small garlic clove, finely grated
- 1 tbsp chopped flat-leaf parsley, optional
- 1 tsp lemon juice
Ingredient Notes
The type of blue cheese makes a difference here. I like using one that’s creamy and punchy but not aggressively sharp, something along the lines of Stilton, Saint Agur or a good soft British blue. If the cheese is extremely salty or dry, the whole dish can become a bit stern. A creamier blue melts more gently into the hot potatoes and gives you a smoother finish.
Baby potatoes are useful because they keep a neat shape and their skin gives the dish a bit of earthy structure. Sour cream softens the cheese and helps create a loose coating rather than a thick sauce. The Dijon is a small addition, but it wakes the blue cheese up and makes the flavour feel more focused.
Equipment Needed
You’ll need a saucepan for boiling the potatoes, a roasting tray or large ovenproof dish and a small bowl for mixing the blue cheese dressing. A metal tray is especially helpful if you want the cut sides of the potatoes to pick up a little colour before the cheese goes on.
I also like using a potato masher or the base of a jar for gently pressing a few potatoes open once they’re cooked. Not every piece needs smashing, but opening some of them up gives the blue cheese mixture more craggy places to settle into. A spoon and a small whisk are enough for the dressing.
Instructions
Step 1: Boil the Potatoes
Put the potatoes in a large saucepan, cover with cold water and add a generous pinch of salt. Bring to the boil and simmer for 14 to 16 minutes, until tender. Drain well and leave them to steam dry for 5 minutes.
Step 2: Heat the Oven
Heat the oven to 220°C fan, or 240°C conventional. Put a roasting tray in the oven for a few minutes so it gets hot.
Step 3: Mix the Blue Cheese Dressing
In a bowl, mix the crumbled blue cheese, sour cream, Dijon mustard, garlic, lemon juice, half the celery salt and a few grinds of black pepper. Stir until roughly combined. It doesn’t need to be perfectly smooth.
Step 4: Start the Potatoes in the Tray
Carefully remove the hot tray from the oven. Add the olive oil and butter. Once the butter melts, tip in the potatoes and turn them to coat. Roast for 20 minutes, turning once halfway through, until the surfaces begin to colour.
Step 5: Open Up Some of the Potatoes
Use the back of a spoon or a masher to gently press some of the potatoes so they split open. You’re not making smashed potatoes, just creating more surface area for the topping.
Step 6: Add the Blue Cheese Mixture
Spoon the blue cheese mixture over the potatoes in small dollops. Return the tray to the oven for 8 to 10 minutes, until the cheese softens and the potatoes are golden at the edges.
Step 7: Finish and Serve
Scatter over the chives, the remaining celery salt and the parsley if using. Taste and add a little flaky sea salt only if needed. Serve hot.
Cooking Technique Notes for Blue Cheese Potatoes
The best thing you can do for this recipe is avoid overworking the cheese mixture. I don’t want a perfectly smooth sauce here. I want little pockets where the blue cheese stays distinct and other parts where it melts into the sour cream and butter. That variation gives the dish much more character. Some bites feel creamy, others have a more direct salty tang, which keeps the bowl interesting.
Roasting the potatoes before the cheese goes on matters too. If you add the topping straight onto boiled potatoes, the flavour is still good, but the dish misses that contrast between crisp edges and creamy topping. Even a short roast gives the skins colour and helps the butter cling. Gently opening some of the potatoes at the end makes the topping settle into the warm centres rather than just sitting on top like an afterthought.
What to Serve with This Recipe
These potatoes are built for bigger flavours. I love them with buffalo chicken, sticky pork ribs and beef skewers with heat or sweetness in the glaze. The blue cheese has enough authority to stand beside food that’s already seasoned quite hard, and the celery salt adds a savoury lift that works brilliantly with grilled meat. If you’re serving burgers, this is the potato side I’d bring before chips every time.
Because the dish is rich and salty, I usually add something fresh and crunchy elsewhere on the plate. Cabbage slaw spring onion lime is a very good call, and cucumber salad rice vinegar sesame also helps keep the table feeling balanced. If you want another cool side with a bit of bite, blue cheese celery walnut coleslaw makes a lot of sense too.
Wine and Beer Pairings
For wine, I’d go for a dry Riesling if the main barbecue food is spicy. The acidity and freshness clean up the blue cheese really well and stop the plate from feeling too weighty. If the meal is more centred around beef or burgers, a Cabernet Franc is a smart choice. It has enough savoury structure to work with blue cheese but stays fresher and leafier than heavier reds.
For beer, this is excellent with a pale ale that has a touch of citrus and a clean bitter finish. That bitterness works well with blue cheese and celery salt. A porter can also be very good if the barbecue mains have darker, sweeter flavours. The roasted notes in the beer pick up the savoury depth in the cheese without making things too sweet.
FAQ
What potatoes are best for blue cheese potatoes?
Baby potatoes or small waxy potatoes are my first choice because they hold together well and give the dish a nice shape. They also roast up neatly after boiling.
Can I use Stilton for this recipe?
Yes, absolutely. Stilton works very well. Use a creamy one if possible so it melts nicely into the sour cream and butter.
Do blue cheese potatoes work with barbecue food?
Yes, especially with spicy chicken, ribs, burgers and beef skewers. The tangy cheese helps balance sweet glazes and chilli heat.
Can I make blue cheese potatoes ahead?
You can boil the potatoes and mix the topping ahead, then roast and finish the dish just before serving. I would not fully assemble it too early because the topping is best when it hits hot potatoes.
How strong is the blue cheese flavour?
That depends on the cheese you use, but the sour cream softens it. The flavour is noticeable and savoury, though it should not feel harsh or overpowering.
Can I make this without sour cream?
Yes. Crème fraîche works well, or a little thick Greek yoghurt if you want a tangier finish.
Why add celery salt to blue cheese potatoes?
Celery salt gives the dish a savoury, slightly aromatic lift that pairs naturally with blue cheese. It also nods towards the sort of flavours people already enjoy with buffalo chicken and pub-style sides.
Tips for Success with Blue Cheese Potatoes
For the best loaded blue cheese potatoes, get the potatoes dry after boiling and give them that short roast before the topping goes on. Moisture is what makes the whole thing slump. A little steam drying and a hot tray keep the skins firmer and help you build contrast between crisp edges and creamy centres. I also like to season with care here because blue cheese varies a lot in saltiness.
Finish the dish with fresh chives right at the end, not before baking. If they go into the oven they lose their brightness and become a bit muddy. The same goes for celery salt. A little added after roasting keeps its aroma clearer. The final result should feel rich and punchy, but still tidy enough that you can taste potato, cheese and herbs separately.
Recipe Variation Suggestions
You can nudge this recipe in a few directions without losing its core character. Finely chopped cooked bacon folded through at the end is very good, especially if the potatoes are heading to the table with burgers or grilled chicken. A few diced celery hearts added raw at the finish can also work if you want actual crunch to mirror the celery salt flavour.
For a hotter version, add a little finely chopped pickled chilli or a small dash of hot sauce to the blue cheese mixture. That turns it into something very comfortable beside wings or sticky ribs. If you want a softer, less assertive version, use half blue cheese and half mature cheddar. You still get the savoury tang, but in a gentler, rounder shape.
Storage and Reheating for Blue Cheese Potatoes
Loaded blue cheese potatoes will keep in the fridge for up to 3 days in a sealed container. The topping firms up as it chills, but the flavour stays good.
To reheat, spread them in an ovenproof dish and warm at 190°C fan for 12 to 15 minutes until hot through. Add a fresh scatter of chives after reheating to wake them back up. The microwave works for small portions, though the surface loses some of its texture.
Health Benefits
Potatoes bring potassium, fibre and useful carbohydrates, while blue cheese contributes calcium and a bit of protein. Chives and herbs add freshness without extra heaviness, and using sour cream rather than a thicker cheese sauce keeps the topping from becoming overly dense.
This is still a rich side dish, so I treat it as a flavour-led part of the meal rather than something to eat by the mixing bowl. Its real strength is that a modest serving goes a long way. The strong savoury flavour means you do not need a mountain of it to make the plate feel complete.
Alternatives for Dietary Needs
For a gluten-free version, this recipe is usually fine as written, though always check the blue cheese and mustard. For a vegetarian version, make sure the cheese is suitable for vegetarians. Otherwise it’s straightforward.
For a lighter version, reduce the amount of blue cheese slightly and increase the sour cream. For a dairy-free version, use a dairy-free blue-style cheese alternative if you can find one, plus a dairy-free yoghurt or sour cream substitute. It will taste different, but you can still get that tangy, savoury shape if the seasoning is right.
Loaded Blue Cheese Potatoes with Celery Salt Chives
Ingredients
- 1.1 kg baby potatoes halved if large
- 2 tbsp olive oil
- 40 g unsalted butter
- 120 g blue cheese crumbled
- 60 g sour cream
- 1 tsp Dijon mustard
- 1 tsp celery salt
- 1 tsp flaky sea salt plus extra for the boiling water
- 1 tsp cracked black pepper
- 15 g fresh chives finely sliced
- 1 small garlic clove finely grated
- 1 tbsp chopped flat-leaf parsley optional
- 1 tsp lemon juice
Instructions
Boil the Potatoes
- Put the potatoes in a large saucepan, cover with cold water and add a generous pinch of salt. Bring to the boil and simmer for 14 to 16 minutes, until tender. Drain well and leave them to steam dry for 5 minutes.
Heat the Oven
- Heat the oven to 220°C fan, or 240°C conventional. Put a roasting tray in the oven for a few minutes so it gets hot.
Mix the Blue Cheese Dressing
- In a bowl, mix the crumbled blue cheese, sour cream, Dijon mustard, garlic, lemon juice, half the celery salt and a few grinds of black pepper. Stir until roughly combined. It doesn’t need to be perfectly smooth.
Start the Potatoes in the Tray
- Carefully remove the hot tray from the oven. Add the olive oil and butter. Once the butter melts, tip in the potatoes and turn them to coat. Roast for 20 minutes, turning once halfway through, until the surfaces begin to colour.
Open Up Some of the Potatoes
- Use the back of a spoon or a masher to gently press some of the potatoes so they split open. You’re not making smashed potatoes, just creating more surface area for the topping.
Add the Blue Cheese Mixture
- Spoon the blue cheese mixture over the potatoes in small dollops. Return the tray to the oven for 8 to 10 minutes, until the cheese softens and the potatoes are golden at the edges.
Finish and Serve
- Scatter over the chives, the remaining celery salt and the parsley if using. Taste and add a little flaky sea salt only if needed. Serve hot.