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Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

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.

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.

Drizzle the smashed potatoes generously with olive oil, then sprinkle evenly with kosher salt and freshly ground black pepper.

Bake the smashed potatoes in the preheated oven for 15 minutes, or until the edges are starting to crisp and turn golden brown.

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.

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.

Carefully remove the baking sheet from the oven. If desired, drizzle with balsamic glaze before serving immediately. Enjoy this delightful side dish!


Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

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.

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.

Drizzle the smashed potatoes generously with olive oil, then sprinkle evenly with kosher salt and freshly ground black pepper.

Bake the smashed potatoes in the preheated oven for 15 minutes, or until the edges are starting to crisp and turn golden brown.

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.

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.

Carefully remove the baking sheet from the oven. If desired, drizzle with balsamic glaze before serving immediately. Enjoy this delightful side dish!
