Cranberry Brie Smashed Potatoes
Cranberry Brie Smashed Potatoes
Ingredients
For the Smashed Potatoes
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and halved
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Topping
- 6 ounces brie cheese, rind removed, cut into 1/2-inch pieces
- 1/2 cup fresh cranberries, roughly chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon balsamic glaze, for drizzling, optional
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 2 min•🌡️ 400
- 2
Place the halved potatoes in a large pot and cover them with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring the water to a rolling boil over high heat, then reduce the heat to medium-low and simmer until the potatoes are fork-tender, which should take about 15-20 minutes.
⏱️ 20 min
- 3
Once tender, carefully drain the potatoes well. Arrange the cooked potato halves on the prepared baking sheet, leaving some space between them. Using a potato masher or the bottom of a sturdy glass, gently smash each potato until it is flattened but still holds together.
⏱️ 5 min
- 4
Drizzle the smashed potatoes generously with olive oil, then sprinkle evenly with kosher salt and freshly ground black pepper.
⏱️ 2 min
- 5
Bake the smashed potatoes in the preheated oven for 15 minutes, or until the edges are starting to crisp and turn golden brown.
⏱️ 15 min•🌡️ 400
- 6
Remove the baking sheet from the oven. Evenly scatter the pieces of brie cheese, chopped fresh cranberries, and chopped fresh rosemary over the hot smashed potatoes.
⏱️ 3 min
- 7
Return the baking sheet to the oven and bake for another 8-10 minutes, or until the brie is melted and bubbly, and the cranberries are slightly softened.
⏱️ 10 min•🌡️ 400
- 8
Carefully remove the baking sheet from the oven. If desired, drizzle with balsamic glaze before serving immediately. Enjoy this delightful side dish!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Cranberry Brie Smashed Potatoes
Ingredients
For the Smashed Potatoes
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and halved
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Topping
- 6 ounces brie cheese, rind removed, cut into 1/2-inch pieces
- 1/2 cup fresh cranberries, roughly chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon balsamic glaze, for drizzling, optional
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 2 min•🌡️ 400 - 2
Place the halved potatoes in a large pot and cover them with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring the water to a rolling boil over high heat, then reduce the heat to medium-low and simmer until the potatoes are fork-tender, which should take about 15-20 minutes.
⏱️ 20 min - 3
Once tender, carefully drain the potatoes well. Arrange the cooked potato halves on the prepared baking sheet, leaving some space between them. Using a potato masher or the bottom of a sturdy glass, gently smash each potato until it is flattened but still holds together.
⏱️ 5 min - 4
Drizzle the smashed potatoes generously with olive oil, then sprinkle evenly with kosher salt and freshly ground black pepper.
⏱️ 2 min - 5
Bake the smashed potatoes in the preheated oven for 15 minutes, or until the edges are starting to crisp and turn golden brown.
⏱️ 15 min•🌡️ 400 - 6
Remove the baking sheet from the oven. Evenly scatter the pieces of brie cheese, chopped fresh cranberries, and chopped fresh rosemary over the hot smashed potatoes.
⏱️ 3 min - 7
Return the baking sheet to the oven and bake for another 8-10 minutes, or until the brie is melted and bubbly, and the cranberries are slightly softened.
⏱️ 10 min•🌡️ 400 - 8
Carefully remove the baking sheet from the oven. If desired, drizzle with balsamic glaze before serving immediately. Enjoy this delightful side dish!
⏱️ 3 min