If you’re looking for a comforting and indulgent side dish that elevates any meal, Golden Smashed Potatoes with Brie Fondue & Garlic Herb Oil are a perfect choice. These potatoes offer a delightful texture, combining crispy edges with a fluffy center, all topped with a rich, creamy brie cheese fondue and aromatic garlic herb oil. This recipe stands out as a gourmet potato side dish that is not only easy to make but also impressive enough for holiday meal ideas or any special occasion. The harmonious balance of flavor and texture makes it an unforgettable addition to any dining experience.

Ingredients

• For the Smashed Potatoes:
  • 2 pounds baby potatoes (or Yukon gold potatoes) – Baby potatoes are preferred for their perfect size and skin-to-flesh ratio, but you can substitute with larger Yukon gold potatoes if necessary. Just cut them into smaller chunks before boiling.
  • 3 tablespoons olive oil – Use a good quality extra-virgin olive oil for drizzling, as it enhances the flavor of the potatoes.
  • Salt and pepper, to taste – Freshly ground black pepper adds a nice kick, while flaky sea salt can offer a delightful crunch.
  • Fresh parsley, for garnish (optional) – Chopped parsley adds a pop of color and freshness to the dish, enhancing its visual appeal.
• For the Brie Fondue:
  • 8 ounces creamy brie cheese, rind removed and cut into pieces – Choose a soft, high-quality brie for the best melting results; it should be creamy and rich with a mild flavor.
  • 1 cup heavy cream – Full-fat heavy cream is essential for achieving that luscious, velvety texture.
  • 1 tablespoon white wine (optional) – A splash of white wine can brighten up the flavors of the fondue, but feel free to skip it or use a splash of vegetable broth for a non-alcoholic version.
  • Freshly cracked black pepper, to taste – This adds a layer of complexity; adjust according to your preference.
• For the Garlic Herb Oil:
  • 1/2 cup extra virgin olive oil – This high-quality oil infuses the dish with flavor; it’s worth using extra virgin for the best results.
  • 4 cloves garlic, minced – Fresh garlic enhances the overall flavor, while roasting will mellow its sharpness.
  • 1 tablespoon fresh rosemary, finely chopped – Rosemary adds an aromatic earthiness; it pairs beautifully with the potatoes.
  • 1 tablespoon fresh thyme, finely chopped – Thyme contributes a subtle herbal note that complements the garlic and rosemary.
  • Salt, to taste – Season sparingly, as the fondue will also add saltiness to the dish.

Steps / Instructions

1. Prepare the Potatoes: Preheat your oven to 425°F (220°C). Place the baby potatoes in a large pot, cover them with water, and add a generous pinch of salt. Bring to a boil over high heat, and then reduce to a simmer. Cook for about 15-20 minutes, or until the potatoes are fork-tender; they should easily yield to a fork but not fall apart.
2. Smashed Potatoes: Drain the potatoes and let them cool for a few minutes. On a baking sheet lined with parchment paper, use a potato masher or the bottom of a glass to gently smash each potato until flattened but still intact. Aim for a thickness of about 1/2 inch to ensure the edges will crisp up nicely.
3. Season and Roast: Drizzle the smashed potatoes with olive oil, and season with salt and pepper. Make sure to coat them evenly to promote browning. Roast in the preheated oven for 25-30 minutes, turning halfway through, until golden brown and crispy. Look for a deep golden color and a crunchy texture on the edges.
4. Make the Brie Fondue: In a small saucepan over medium heat, combine the brie cheese and heavy cream. Stir continuously until the cheese has melted and the mixture is smooth, about 5 minutes. If using, add white wine and pepper to taste, mixing thoroughly before setting aside to thicken slightly.
5. Prepare the Garlic Herb Oil: In a small skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to let it brown. Then stir in the chopped rosemary and thyme; this will allow the herbs to infuse the oil. Season with salt to taste, and remove from heat to prevent burning the garlic.
6. Assemble the Dish: Once the potatoes are roasted, transfer them to a serving platter. Drizzle the garlic herb oil over the potatoes, followed by the creamy brie fondue. Garnish with fresh parsley if desired for an extra touch of freshness and color.

Tips & Tricks

• Ingredient Quality: For the best flavor, use high-quality brie cheese. The richer the cheese, the more decadent your fondue will be. Fresh herbs and quality olive oil also significantly enhance the dish.
• Make Ahead: You can pre-cook the potatoes a day in advance. Store them in an airtight container in the refrigerator and roast them just before serving to preserve their texture and flavor.
• Common Mistakes: Make sure not to over-boil the potatoes, as they might become too soft to smash. Aim for fork-tender but not mushy. Additionally, ensure that the garlic doesn’t burn while sautéing, as this can lead to a bitter taste.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for best results, ensuring they retain their crispness.

Variations

• Vegan Option: Substitute the brie cheese with plant-based cheese alternatives and use coconut cream for the fondue. This can maintain the creamy texture while catering to vegan diets.
• Flavor Additions: For an extra kick, consider adding a pinch of red pepper flakes to the garlic herb oil. For those who enjoy a sweet element, a drizzle of honey over the finished dish can add a unique contrast.
• Herb Variations: Experiment with different herbs like dill or basil for the garlic herb oil to suit your taste preferences. Fresh chives can also provide a mild onion flavor that works well with potatoes.

Serving Suggestions

These Golden Smashed Potatoes with Brie Fondue & Garlic Herb Oil can be served as a luxurious side at your next dinner party or holiday gathering. Pair them with roasted meats, grilled vegetables, or even as part of a charcuterie board for a gourmet experience. Serve with a crisp white wine, such as Sauvignon Blanc, or a light red, like Pinot Noir, to enhance the flavors of this gourmet potato side dish. You can learn more about this topic.

Golden Smashed Potatoes with Brie Fondue & Garlic Herb Oil

★★★★★ 5 from 1 vote

Course: Dinner Cuisine: American Difficulty: Easy

🍽️

Servings

4

⏱️

Prep Time

20 min

🍳

Cook Time

30 min

🔥

Calories

—

PIN PRINT SHARE

If you're looking for a comforting and indulgent side dish that elevates any meal, Golden Smashed Potatoes with Brie Fondue & Garlic Herb Oil are a perfect choice. These potatoes offer a delightful texture, combining crispy edges with a fluffy center, all topped with a rich, creamy brie cheese fondue and aromatic garlic herb oil.

Cook Mode Keep the screen of your device on

Ingredients

• 2 pounds baby potatoes (or Yukon gold potatoes)
• 3 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)
• 8 ounces creamy brie cheese, rind removed and cut into pieces
• 1 cup heavy cream
• 1 tablespoon white wine (optional)
• Freshly cracked black pepper, to taste
• 1/2 cup extra virgin olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• Salt, to taste

Directions

1.

Preheat your oven to 425°F (220°C). Place the baby potatoes in a large pot, cover them with water, and add a generous pinch of salt. Bring to a boil over high heat, and then reduce to a simmer. Cook for about 15-20 minutes, or until the potatoes are fork-tender.

2.

Drain the potatoes and let them cool for a few minutes. On a baking sheet lined with parchment paper, use a potato masher or the bottom of a glass to gently smash each potato until flattened but still intact.

3.

Drizzle the smashed potatoes with olive oil, and season with salt and pepper. Roast in the preheated oven for 25-30 minutes, turning halfway through, until golden brown and crispy.

4.

In a small saucepan over medium heat, combine the brie cheese and heavy cream. Stir continuously until the cheese has melted and the mixture is smooth, about 5 minutes. If using, add white wine and pepper to taste.

5.

In a small skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Stir in the chopped rosemary and thyme; season with salt to taste.

6.

Once the potatoes are roasted, transfer them to a serving platter. Drizzle the garlic herb oil over the potatoes, followed by the creamy brie fondue. Garnish with fresh parsley if desired.