Smashed Potatoes with Brie and Cranberry Sauce
Servings: 6
Crispy smashed potatoes form the hearty base of this dish, their golden edges giving way to a tender, fluffy center. Each potato is draped in luscious, melted Brie that adds a rich, velvety creaminess. A generous dollop of cranberry sauce brings a bright, tart contrast, cutting through the decadence with a pop of sweetness. Great for a Friendsgiving gathering!
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Ingredients
- 3 lbs. Petite Yellow Potatoes
- 8 ounces Brie Cheese sliced
- 15 ounces Whole Berry Cranberry Sauce canned
- Fresh Thyme to garnish
- Salt as needed
- Pepper as needed
- Olive Oil as needed
Instructions
- In a medium heavy bottom pot, cover the potatoes with cold water by an inch and add some salt. Bring the water to a boil and reduce to a simmer, cooking the potatoes until they are fork tender, about 12-15 minutes.
- Once the potatoes are tender, drain off the water completely. Put the potatoes in the fridge for 15 minutes, to make them easier to smash and to retract the starch so that they will crisp up nicely in the oven. (This step is not absolutely necessary but will yield better results).
- While the potatoes are cooling, preheat your oven to 425 degrees F.
- On a prepared baking sheet lined with parchment paper, lay out your potatoes and lightly smash them into flat discs, about 1/2-inch thick, with a heavy-bottomed glass. Carefully arrange the potatoes on a nonstick baking sheet and drizzle them with olive oil, then season with salt and pepper.
- Roast the potatoes in the oven for 20-25 minutes or until they are golden brown and crispy, carefully flipping them over halfway during cooking.
- When the potatoes are almost done, pull them out of the oven and put the slices of brie over the top of each potato. Return to the oven until the cheese is fully melted.
- Once the potatoes are crispy and the cheese is melted, remove from oven and top with the cranberry sauce and thyme. Season with salt and pepper to taste. Enjoy!