Description
Crispy, golden smashed potatoes served with a creamy brie fondue and drizzled with aromatic garlic herb oil for a decadent side or appetizer.
Ingredients
Scale
For the Crust:
- 1.5 lbs baby potatoes
- 4 tbsp olive oil, divided
- Salt and black pepper to taste
- 8 oz brie cheese, rind removed and cubed
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves
- 1 tsp lemon zest
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Boil potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.
- Place potatoes on a baking sheet. Gently smash each potato with the bottom of a glass or fork. Drizzle with 2 tbsp olive oil, season with salt and pepper, and bake for 25-30 minutes until golden and crispy.
- In a saucepan over low heat, combine brie, heavy cream, and milk. Stir until melted and smooth. Keep warm.
- In a small skillet, heat remaining 2 tbsp olive oil over low heat. Add minced garlic and cook for 1-2 minutes until fragrant. Remove from heat and stir in parsley, thyme, and lemon zest.
- Serve smashed potatoes topped with warm brie fondue and drizzled with garlic herb oil.
Notes
You can customize the seasonings to taste.