Brie & Cranberry Smashed Potatoes
Brie & Cranberry Smashed Potatoes
Ingredients
For the Smashed Potatoes
- 1 1/2 pounds baby potatoes, small, round
- 1/4 cup olive oil
- 2 garlic, cloves, minced
- 1 tablespoon fresh rosemary, chopped, plus extra sprigs for garnish
- 1/2 teaspoon dried herbs, (e.g., dried rosemary or Italian seasoning)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Topping
- 4 ounces brie cheese, rind on, cut into 1/2-inch pieces
- 1/2 cup cranberry sauce, or cranberry jam
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Place the baby potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 15-20 minutes. Drain well.
⏱️ 20 min
- 3
Arrange the boiled potatoes on the prepared baking sheet, leaving some space between them. Using the bottom of a sturdy glass or a potato masher, gently press down on each potato to smash it flat, creating a craggy surface. Be careful not to break them apart completely.
⏱️ 5 min
- 4
In a small bowl, combine the olive oil, minced garlic, chopped fresh rosemary, dried herbs, salt, and black pepper. Mix well to create the herb oil.
⏱️ 3 min
- 5
Generously brush the herb oil mixture over each smashed potato, ensuring they are well coated.
⏱️ 2 min
- 6
Bake the smashed potatoes in the preheated oven for 15-20 minutes, or until they are golden brown and crispy.
⏱️ 20 min•🌡️ 400
- 7
Remove the baking sheet from the oven. Place a small piece of brie cheese on top of each hot smashed potato.
⏱️ 3 min
- 8
Return the baking sheet to the oven for an additional 3-5 minutes, or until the brie cheese is melted and gooey.
⏱️ 5 min•🌡️ 400
- 9
Remove from the oven. Spoon a dollop of cranberry sauce or jam onto the melted brie on each potato. Garnish with fresh rosemary sprigs and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Brie & Cranberry Smashed Potatoes
Ingredients
For the Smashed Potatoes
- 1 1/2 pounds baby potatoes, small, round
- 1/4 cup olive oil
- 2 garlic, cloves, minced
- 1 tablespoon fresh rosemary, chopped, plus extra sprigs for garnish
- 1/2 teaspoon dried herbs, (e.g., dried rosemary or Italian seasoning)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Topping
- 4 ounces brie cheese, rind on, cut into 1/2-inch pieces
- 1/2 cup cranberry sauce, or cranberry jam
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Place the baby potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 15-20 minutes. Drain well.
⏱️ 20 min - 3
Arrange the boiled potatoes on the prepared baking sheet, leaving some space between them. Using the bottom of a sturdy glass or a potato masher, gently press down on each potato to smash it flat, creating a craggy surface. Be careful not to break them apart completely.
⏱️ 5 min - 4
In a small bowl, combine the olive oil, minced garlic, chopped fresh rosemary, dried herbs, salt, and black pepper. Mix well to create the herb oil.
⏱️ 3 min - 5
Generously brush the herb oil mixture over each smashed potato, ensuring they are well coated.
⏱️ 2 min - 6
Bake the smashed potatoes in the preheated oven for 15-20 minutes, or until they are golden brown and crispy.
⏱️ 20 min•🌡️ 400 - 7
Remove the baking sheet from the oven. Place a small piece of brie cheese on top of each hot smashed potato.
⏱️ 3 min - 8
Return the baking sheet to the oven for an additional 3-5 minutes, or until the brie cheese is melted and gooey.
⏱️ 5 min•🌡️ 400 - 9
Remove from the oven. Spoon a dollop of cranberry sauce or jam onto the melted brie on each potato. Garnish with fresh rosemary sprigs and serve immediately.
⏱️ 2 min