Golden Smashed Potatoes with Brie Fondue

Golden Smashed Potatoes with Warm Brie Fondue & Garlic Herb Oil: The Ultimate Comfort Food Upgrade

Imagine the perfect bite: a crispy, golden-edged potato with a fluffy interior, generously draped in a river of creamy, decadent brie fondue, and finished with a fragrant drizzle of garlic herb oil. This recipe for Golden Smashed Potatoes with Warm Brie Fondue & Garlic Herb Oil is not just a side dish; it is a culinary event that transforms humble ingredients into a show-stopping centerpiece. The combination of textures and flavors creates a symphony in your mouth, making it impossible to have just one. Ultimately, this dish redefines comfort food with its elegant yet approachable profile.

Furthermore, the magic of these Golden Smashed Potatoes with Brie Fondue lies in its beautiful contrast. You get the satisfying crunch from the perfectly roasted potato skin, followed by the pillowy softness inside. Then, the warm brie fondue adds a luxurious, velvety layer that coats every nook and cranny. The garlic herb oil, meanwhile, cuts through the richness with its bright, aromatic notes. This recipe is perfect for anyone looking to impress guests or simply treat themselves to a restaurant-quality meal at home. It is surprisingly straightforward, yet the result feels incredibly special and indulgent.

Consequently, this dish has become a favorite for cozy dinners and festive gatherings alike. The process of smashing the potatoes creates maximum surface area for crisping, while the fondue offers a communal, interactive eating experience. Whether you serve it as a hearty appetizer or a luxurious side to a simple protein, these Golden Smashed Potatoes with Warm Brie Fondue & Garlic Herb Oil promise to steal the spotlight. Let us dive into how you can master this delightful recipe in your own kitchen.

Quick Recipe Highlights

• Flavor Profile: This dish masterfully balances rich, creamy, and savory notes. The earthy potatoes pair with the funky, buttery depth of melted brie, while the garlic herb oil introduces a fresh, pungent kick that elevates every component.
• Texture: Experience a fantastic textural journey from the crispy, craggy exterior of the smashed potatoes to their soft, fluffy interior. The warm brie fondue adds an irresistibly smooth and velvety coating that brings everything together harmoniously.
• Aroma: As it cooks, your kitchen will fill with the comforting scent of roasting potatoes and melted cheese, underscored by the unmistakable, inviting fragrance of garlic and fresh herbs steeping in warm oil.
• Visual Appeal: The presentation is stunning, featuring golden-brown potatoes with rustic edges, pooled with creamy white fondue, and artistically streaked with vibrant green herb oil. It is a feast for the eyes before the first bite.
• Skill Level Needed: This recipe is beginner-friendly. It requires basic techniques like boiling, roasting, and simple sauce-making. No fancy chef skills are necessary to achieve a spectacular and impressive result.
• Special Equipment: You will need a sturdy potato masher or flat-bottomed glass for smashing, a baking sheet, and a small saucepan. A blender or immersion blender can help emulsify the garlic herb oil but is optional.

Recipe Overview

• Difficulty Level: We rate this recipe as easy because it breaks down into simple, manageable steps. Boiling and roasting potatoes is foundational, and the fondue is essentially a gentle melt-and-stir operation. The most technical part, smashing the potatoes, is actually the most fun and forgiving step in the process.
• Category: This versatile dish blurs the lines between categories beautifully. It functions brilliantly as a decadent side dish for steak or roast chicken, a shareable appetizer for a party, or even a luxurious vegetarian main course when served with a crisp salad on the side.
• Cuisine: While fondue hails from Swiss tradition and smashed potatoes have roots in global comfort food, this recipe is a modern fusion. It takes inspiration from European bistro fare and contemporary gastropub trends, resulting in a globally-inspired, crowd-pleasing creation.
• Cost: This is a moderately priced dish that delivers high-end flavor. The main costs are the brie cheese and baby potatoes. Fortunately, herbs, garlic, and olive oil are pantry staples for many. You can easily feed four people a luxurious experience without breaking the bank.
• Season: This recipe shines in the cooler months of fall and winter when cravings for rich, warming, and comforting food are at their peak. However, its use of fresh herbs makes it suitable for a special spring or summer evening meal as well.
• Occasion: Perfect for date nights in, holiday dinners like Thanksgiving or Christmas, dinner parties where you want to impress, or a self-care Sunday treat. It turns an ordinary meal into a celebratory occasion with minimal effort.

Why You’ll Love This Recipe

First and foremost, the taste and texture are utterly irresistible. Each component of these Golden Smashed Potatoes with Brie Fondue is designed to complement the others. You experience a crispy bite that gives way to fluffy potato, all enveloped in a sauce that is both rich and nuanced. The garlic herb oil is not an afterthought; it is a essential flavor booster that adds freshness and complexity. This layering of flavors ensures every forkful is interesting and deeply satisfying, far beyond ordinary mashed or roasted potatoes.

Additionally, the convenience and preparation benefits are significant. Despite its impressive appearance, the recipe uses straightforward techniques. You can boil the potatoes and prepare the herb oil in advance. Then, simply roast and assemble before serving. This make-ahead flexibility is a huge advantage when entertaining. Moreover, the act of smashing the potatoes is not only effective for texture but also incredibly simple and oddly therapeutic. You do not need any special skills to create a dish that looks and tastes professionally crafted.

From a nutritional perspective, this dish offers more than just indulgence. Potatoes are a good source of vitamin C, potassium, and fiber, especially when you eat the skin. Using olive oil in the herb infusion provides heart-healthy monounsaturated fats. While brie is rich, it also offers protein and calcium. By balancing this dish with a light salad or steamed vegetables, you can enjoy a decadent treat as part of a rounded meal. It is about quality ingredients coming together for a memorable eating experience.

Furthermore, the social and entertaining value is through the roof. Serving a platter of Golden Smashed Potatoes with Warm Brie Fondue & Garlic Herb Oil encourages sharing and interaction. It is a conversation starter. Guests love dipping and diving into the communal cheesy pool, making the meal more engaging and fun. This recipe transforms dinner from a routine into an event, fostering a warm, convivial atmosphere that is perfect for connecting with friends and family.

Finally, the cost-effectiveness and accessibility are major wins. You are creating a restaurant-worthy dish at a fraction of the price. Baby potatoes, brie, garlic, and herbs are readily available at any standard grocery store. There is no need for exotic or expensive ingredients. This recipe proves that with a little creativity and technique, you can elevate everyday items into something extraordinary. It is an accessible way to bring gourmet flair into your home kitchen without stress or excessive expense.

Historical Background and Cultural Significance

The story of this dish is a tapestry woven from several culinary traditions. Smashed potatoes, as a concept, are a rustic preparation found in many cultures, from German “Bratkartoffeln” to American home cooking. The technique likely originated as a resourceful way to use boiled potatoes, creating more surface area for crisping in fat. Fondue, of course, is famously Swiss, emerging from the need to use aged cheese and bread during winter months. Combining these two ideas is a relatively modern innovation, a testament to contemporary fusion cuisine that prioritizes texture and shareable dining experiences.

Culturally, both elements carry significance. Potatoes are a global staple, a food of sustenance and comfort. Brie, named after the French region, is a cheese symbolizing indulgence and craftsmanship. Merging them represents a beautiful intersection of humble and luxurious food cultures. This dish respects the peasant roots of the potato while celebrating the aristocratic reputation of fine cheese. Consequently, it appeals to a wide range of palates and backgrounds, making it a universally appreciated creation.

The evolution of the recipe follows modern food trends. Gastropubs and comfort-food-focused restaurants have popularized “loaded” or “dressed” potato dishes. The move towards shareable plates and interactive dining made the fondue element a natural, playful addition. The garlic herb oil reflects the contemporary emphasis on fresh, vibrant flavors to cut through richness. This version is a refined take on those ideas, focusing on quality over quantity and balance over heaviness. It is a dish born from the current love of elevated comfort food.

Regional variations are easy to imagine. In the Alps, one might use Gruyère or Appenzeller cheese for the fondue. In the Mediterranean, the herb oil could feature rosemary and lemon zest. Some American versions might add crispy bacon or green onions as garnish. The basic framework of crispy potato plus creamy cheese sauce is wonderfully adaptable. This particular recipe with brie and a fresh herb blend offers a slightly milder, creamier fondue that pairs perfectly with the golden potatoes, but the door is open for endless personalization based on local tastes and ingredients.

Ingredient Deep Dive

Baby potatoes are the ideal foundation for Golden Smashed Potatoes with Brie Fondue. Cultivated for thousands of years in the Andes, potatoes became a European staple in the 16th century. Their small size ensures even cooking and a perfect ratio of crispy skin to fluffy interior. Nutritionally, they provide vitamin C, B6, potassium, and fiber, especially when the skin is left on. For this recipe, select potatoes that are uniform in size, firm, and free of sprouts or green spots. Store them in a cool, dark, well-ventilated place, not in the refrigerator. Yukon Gold or red baby potatoes work best here for their buttery flavor and creamy texture.

Brie cheese is the star of the warm fondue. Originating from the Île-de-France region, this soft, cow’s-milk cheese is known for its edible white rind and creamy interior. When melted, it becomes luxuriously smooth without becoming stringy. It offers a good amount of protein and calcium, along with fats that carry flavor. Choose a ripe brie that feels slightly soft when pressed; avoid any that smells ammoniated. For a stronger flavor, you can leave the rind on when melting. Store brie in the refrigerator in its original wrapping and bring it to room temperature before making the fondue for easier melting.

The garlic herb oil is the aromatic lifeline of the dish. Garlic, used since ancient times for both culinary and medicinal purposes, adds a pungent, savory depth that is mellowed by gentle heating in oil. Fresh herbs like parsley, chives, or thyme contribute bright, grassy notes and chlorophyll. Olive oil, a cornerstone of the Mediterranean diet, is rich in monounsaturated fats and antioxidants. To make the oil, gently warm extra-virgin olive oil with minced garlic and herbs to infuse the flavors without frying. Use fresh, vibrant herbs for the best color and taste. This oil can be made ahead and stored in the refrigerator for up to a week.

Common Mistakes to Avoid

• Over-boiling the potatoes: If you boil the potatoes until they are falling apart, they will turn to mush when smashed. Cook them just until a fork pierces the center easily. They should be tender but still hold their shape firmly.
• Not drying the potatoes: Failing to pat the boiled potatoes completely dry prevents proper crisping in the oven. The steam will create moisture, leading to soggy skins instead of golden, crispy edges. Take the time to dry them thoroughly.
• Skipping the oil coating before roasting: Lightly coating the potatoes in oil before smashing is crucial. This oil helps the skins crisp up beautifully and prevents them from sticking to the baking sheet. Do not use an excessive amount, however; a light drizzle is sufficient.
• Smashing the potatoes too thin: If you press down too hard, the potatoes can become wafer-thin and burn easily. Aim for a rustic, uneven smash about 1/2 to 3/4 inch thick. This ensures a fluffy interior remains after roasting.
• Overheating the brie fondue: High heat can cause the cheese to separate or become greasy. Melt the brie gently over low heat or in a double boiler, stirring constantly. Adding a splash of cream or white wine can also help stabilize the emulsion.
• Using stale or dried herbs: The garlic herb oil relies on the fresh, vibrant flavor of green herbs. Dried herbs will not provide the same bright color or potent, fresh taste. Always opt for fresh parsley, chives, or thyme for this component.
• Crowding the baking sheet: Giving the smashed potatoes plenty of space on the pan is non-negotiable. Crowding creates steam, which prevents crisping. Use two baking sheets if necessary to ensure each potato has room to breathe and roast properly.
• Forgetting to season in layers: Season the boiling water, season the potatoes before roasting, and taste the fondue. Building layers of seasoning at each stage is the secret to a deeply flavorful final dish, not just a salty surface.

Essential Techniques

Perfectly boiling potatoes for smashing is the first critical technique. Start with cold, salted water and bring it to a boil with the potatoes already inside. This ensures even cooking from the center out. The potatoes are done when a paring knife slides into the center with just a slight resistance. Immediately drain them and let them steam dry in the colander for a few minutes. Then, spread them on a tray and pat them completely dry with a kitchen towel. This step removes surface moisture, which is the enemy of crispiness during roasting.

The smashing technique itself is simple but important. Place a boiled, dried potato on the oiled baking sheet. Using the flat bottom of a sturdy glass, a measuring cup, or a potato masher, press down firmly but with control. You want to flatten the potato until it bursts open but still holds together as a single piece. The goal is to create craggy edges and exposed potato flesh that will become deliciously crisp. Do not press so hard that it becomes a thin, fragile pancake. An uneven, rustic smash provides the best textural contrast.

Creating a smooth brie fondue requires gentle heat and constant attention. Cube the brie, removing the rind if you prefer a completely smooth sauce, though it is edible and will melt in. In a saucepan over the lowest heat, melt the cheese slowly with a small splash of liquid like cream, milk, or white wine. Stir almost continuously with a silicone spatula or wooden spoon. The key is to melt it slowly enough that the fats and proteins do not separate. If the fondue seems too thick, whisk in an additional tablespoon of warm liquid until it reaches a silky, pourable consistency.

Pro Tips for Perfect Golden Smashed Potatoes with Brie Fondue

For extra crispy edges, after smashing the potatoes, drizzle them lightly with the garlic herb oil before roasting. The oil will seep into the cracks and promote incredible browning and flavor. Additionally, make sure your baking sheet is preheated in the oven before adding the potatoes. A hot pan kickstarts the crisping process immediately.

Season the potatoes generously at every stage. Salt the boiling water well, as this is your chance to season the potato from the inside. After smashing, give them another light sprinkle of flaky sea salt and black pepper before they go into the oven. This builds a foundation of flavor that plain salt added at the end cannot achieve.

When making the garlic herb oil, do not let the garlic sizzle or brown. Gently warm the oil with the minced garlic and herbs over very low heat for just 3-5 minutes. You want to infuse the oil, not cook the garlic. Browning garlic will make it bitter and overpower the delicate, fresh herb flavors you are trying to highlight.

For a stunning presentation, serve the potatoes on a large platter or rustic board. Pour the warm brie fondue into a shallow bowl or directly over the center of the potatoes. Then, use a spoon to artistically drizzle the vibrant green garlic herb oil over everything. Finally, garnish with a final sprinkle of fresh chopped herbs and a crack of black pepper for visual pop.

If your brie fondue breaks or becomes grainy, do not panic. Remove it from the heat immediately. Then, whisk in a tablespoon of cold cream or a squeeze of lemon juice vigorously. The cool liquid can often bring the emulsion back together. Alternatively, blending it briefly with an immersion blender can also rescue a separated cheese sauce.

To save time, you can boil and smash the potatoes ahead of time. Arrange them on the baking sheet, cover, and refrigerate for up to 24 hours. Let them come to room temperature for 20 minutes before roasting. The herb oil can also be made 2-3 days in advance. Simply warm the fondue and roast the potatoes just before serving for a stress-free meal.

Variations and Adaptations

For regional variations, consider the cheese. Swap the brie for a classic Swiss fondue blend of Gruyère and Emmental for a more traditional, nutty flavor. A Spanish twist could use Manchego cheese and smoked paprika in the oil. For a French Provençal version, incorporate Herbes de Provence into the oil and use a triple-cream cheese like Brillat-Savarin.

Seasonal adaptations are simple and effective. In spring, use tender chives and parsley in the oil and garnish with edible flowers. For summer, add lemon zest to the herb oil for brightness. In autumn, incorporate roasted garlic instead of raw into the oil and add a pinch of thyme. During winter, a touch of truffle oil drizzled over the finished dish adds incredible depth.

Dietary modifications are straightforward. For a gluten-free version, ensure no cross-contamination and use a gluten-free starch if needed to thicken the fondue. To make it dairy-free, use a high-quality vegan butter and a melty vegan cheese alternative for the fondue, and substitute nutritional yeast for a cheesy flavor in the oil.

Flavor variations can personalize the dish immensely. Add crispy pancetta or bacon bits over the top before serving. Mix grated Parmesan into the oil before drizzling for a salty punch. Stir a teaspoon of whole-grain mustard or horseradish into the brie fondue for a sharp kick. For an umami bomb, finish the potatoes with a sprinkle of grated aged Gouda in the last few minutes of roasting.

Serving and Presentation Guide

Plating is key for visual impact. Use a large, warm platter or a slate board. Arrange the golden smashed potatoes in a single layer, slightly overlapping. Create a well in the center or pour the warm brie fondue in a river across the middle. This encourages dipping and ensures each potato gets cheesy coverage. Avoid piling the potatoes too high, as this can make them soggy and hides their beautiful crispy edges.

Garnishing adds the final professional touch. Beyond the garlic herb oil drizzle, consider a sprinkle of flaky sea salt like Maldon, freshly cracked black pepper, and a handful of microgreens or additional chopped fresh herbs. For texture contrast, a small handful of toasted pine nuts or walnuts scattered over the top provides a delightful crunch against the creamy fondue.

Traditional accompaniments keep the meal balanced. Serve this rich dish with a simple, bitter green salad dressed with a sharp vinaigrette to cut the fat. Roasted asparagus, sautéed green beans, or a simple grilled protein like chicken or steak make it a complete dinner. Crusty bread is also essential for scooping up every last bit of the fondue and herb oil.

For modern serving, consider individual portions. Place a few smashed potatoes on each dinner plate, spoon the fondue over the top, and finish with the oil. Alternatively, serve the fondue in a small warmed ramekin in the center of a shared board, with the potatoes arranged around it for a DIY dipping experience. This interactive style is perfect for casual gatherings.

Wine and Beverage Pairing

Wine pairings should complement the richness and cut through the fat. A crisp, acidic white wine like Sauvignon Blanc or Pinot Grigio works wonderfully. Their citrus and green notes mirror the herb oil and cleanse the palate. For red wine lovers, a light-bodied, low-tannin red such as Pinot Noir or Beaujolais will not overpower the dish. The fruity notes pair beautifully with the earthy potatoes and creamy cheese.

Non-alcoholic alternatives are just as important. A sparkling water with a squeeze of lemon or lime provides cleansing bubbles. For a more crafted option, try a tart cherry or pomegranate spritzer. Herbal iced teas, like mint or rosemary, can also complement the herbal notes in the dish. Avoid overly sweet drinks, as they will clash with the savory, umami-rich flavors.

Coffee and tea pairings work well if serving this as a brunch or lunch item. A medium-roast coffee with low acidity will not compete with the food. For tea, a robust black tea like English Breakfast or an earthy Pu-erh can stand up to the hearty potatoes and rich cheese. Serve these beverages after the meal to aid digestion and provide a satisfying finish.

Storage and Shelf Life

Store leftovers properly to maintain quality. Place any leftover smashed potatoes and fondue in separate airtight containers. The potatoes will keep in the refrigerator for up to 3 days. The brie fondue will thicken significantly when chilled and is best used within 2 days. The garlic herb oil can be stored in a sealed jar in the fridge for up to 1 week.

Reheating requires care to restore texture. Re-crisp the potatoes in a 400°F oven or an air fryer for 5-10 minutes until hot and crispy again. The microwave will make them soggy. Reheat the fondue gently in a saucepan over low heat, adding a splash of milk or cream while whisking to bring it back to a smooth, saucy consistency. Do not boil it.

Freezing is not recommended for the complete assembled dish. The potatoes will become watery and lose their crispy texture upon thawing and reheating. The brie fondue can separate and become grainy when frozen and thawed. This is a dish best enjoyed fresh or with short-term refrigeration of its separate components.

Make Ahead Strategies

You can prep almost the entire dish in advance. Boil, dry, smash, and arrange the potatoes on the baking sheet. Cover tightly with plastic wrap and refrigerate for up to 24 hours. Let them sit at room temperature for 20-30 minutes before roasting. Prepare the garlic herb oil and store it in the fridge. Cube the brie cheese and have it ready.

For a dinner party timeline, boil and smash the potatoes in the morning. Make the herb oil. About 45 minutes before guests arrive, put the potatoes in the oven to roast. Five minutes before they are done, start gently melting the brie fondue. This staggered approach means everything comes out hot and perfect at the same time with minimal last-minute stress.

Understand that some quality is impacted by make-ahead steps. The potatoes may not get quite as crispy as when done immediately, but the flavor will still be excellent. The herb oil’s color may darken slightly but the flavor will deepen. The fondue is the one component that truly benefits from being made fresh, just before serving, for the best texture and appearance.

Scaling Instructions

Halving the recipe is simple for a cozy meal for two. Use one pound of baby potatoes and a 4-ounce wheel of brie. Keep the garlic herb oil amounts roughly the same, as it is easier to make a small batch of oil and you can use any extra on salads or bread. Use a smaller baking sheet to keep the potatoes properly spaced for crisping.

Doubling or tripling for a crowd requires planning. Use multiple baking sheets and rotate them in the oven halfway through cooking to ensure even browning. You may need to work in batches depending on your oven size. For the fondue, use a large, heavy-bottomed pot and melt the cheese in batches or very slowly to prevent scorching. Consider setting up a fondue station to keep it warm.

Equipment adjustments are necessary when scaling up. Ensure you have a pot large enough to boil all the potatoes without overcrowding. If tripling, you might need to boil in two batches. For very large batches, a commercial-style sheet pan or roasting pan is ideal. A large Dutch oven is perfect for making a big batch of fondue, as it retains heat evenly.

Nutritional Deep Dive

A serving of Golden Smashed Potatoes with Brie Fondue provides a balance of macronutrients. The potatoes offer complex carbohydrates for sustained energy. The brie and olive oil contribute healthy fats and protein, which promote satiety. While this is an indulgent dish, the portions of cheese and oil can be moderated. Using a high-quality extra-virgin olive oil increases the monounsaturated fat content, which is beneficial for heart health.

Micronutrients come from each component. Potatoes are a surprising source of vitamin C and potassium. The brie cheese provides calcium, vitamin B12, and phosphorus. The fresh herbs in the oil, though used in small amounts, contribute antioxidants and phytonutrients. Garlic is renowned for its allicin content, which has been studied for various health benefits. Together, they create a dish that offers more than just empty calories.

For dietary considerations, be mindful of sodium and saturated fat. You control the salt, so use it judiciously. The brie does contain saturated fat, so balancing this meal with lighter, vegetable-forward sides is wise. For those monitoring calories, focus on the portion size of the potatoes and fondue, and be generous with the herb oil, which is primarily healthy fat from olive oil.

Dietary Adaptations

For a gluten-free version, this recipe is naturally compliant. Simply ensure all packaged ingredients, like the cheese, are certified gluten-free, as some cheeses use wheat-based anti-caking agents. Thicken the fondue with a pinch of cornstarch or arrowroot if needed, instead of flour.

A dairy-free adaptation requires substitutions. Use vegan butter or oil to roast the potatoes. For the fondue, create a sauce from soaked cashews blended with nutritional yeast, lemon juice, and vegetable broth until silky smooth. Alternatively, use a high-quality store-bought vegan cheese that melts well. The garlic herb oil remains the same.

For a vegan version, follow the dairy-free guidelines above. Ensure the vegan cheese and any other ingredients contain no animal products. Garnish with vegan parmesan if desired. The core concept of crispy potatoes with a creamy sauce and herb oil remains intact and delicious.

A low-carb or keto adaptation replaces the potatoes. Use smashed roasted radishes or turnips as the base. They will not get as crispy as potatoes but provide a similar texture and vehicle for the fondue. Increase the fat content slightly in the fondue with extra cream or butter to meet keto macros.

Troubleshooting Guide

If your potatoes are not crispy, the issue is likely moisture or oven temperature. Ensure the potatoes are thoroughly dried after boiling. Make sure your oven is fully preheated and use the convection setting if you have it. Do not overcrowd the pan, as steam will prevent browning. Finally, a light coating of oil is essential for conduction and crisping.

If the brie fondue is lumpy or grainy, it was likely heated too quickly. Remove it from the heat immediately. Try whisking in a tablespoon of cold cream or lemon juice vigorously. If that fails, an immersion blender can often smooth it out. Next time, melt the cheese over the lowest possible heat, stirring constantly.

If the garlic herb oil tastes bitter, the garlic was probably cooked at too high a temperature. Raw garlic can also be very sharp. The goal is to gently infuse the oil, not fry the garlic. Next time, warm the oil with the garlic over the lowest heat for just a few minutes until fragrant, then remove from heat and add the fresh herbs.

Frequently Asked Questions

Additional Resources

For related recipes, explore other elevated potato dishes like Crispy Potato Galette, Duchess Potatoes, or Hasselback Potatoes. If you love the fondue element, a classic Swiss Cheese Fondue or a Beer Cheese Fondue would be great next projects. Our Herb-Infused Oil guide can teach you to make endless variations with different herbs and spices.

For technique guides, mastering basic knife skills will help with mincing garlic and chopping herbs efficiently. Learning about emulsion theory can help you understand how to create and rescue sauces like the brie fondue. Our guide on “How to Roast Vegetables Perfectly” covers the principles that apply to roasting the smashed potatoes.

For ingredient information, deep dives into different potato varieties, the world of soft-ripened cheeses, and a guide to cooking with fresh herbs can all enhance your understanding and execution of this and many other recipes. Knowing your ingredients is the first step to mastering any dish.

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Chef Billy

I’m Billy, a classically trained culinary school graduate from The Culinary Institute of America with over 12 years in the restaurant industry and over 19 years of cooking experience.