Golden Smashed Potatoes with Brie Fondue & Garlic Herb Oil

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

Instructions

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.