Brie Stuffed Crispy Baby Potatoes
Make Brie Stuffed Crispy Baby Potatoes for gooey, crisp bites guests will love.
Ingredients
- 1 1/2 pounds mixed baby potatoes
- 1 tablespoon extra virgin olive oil
- kosher salt and pepper
- 3 tablespoons butter, melted
- 2 cloves garlic, grated
- 2 tablespoons chopped fresh thyme
- 8 ounces brie, cut into small wedges
- 1-2 teaspoons white truffle oil
- 8 pan-fried sage leaves
- crushed pink peppercorn
Instructions
Step 1: Heat the oven and toss the potatoes
Preheat the oven to a lively 400°F so it's ready while you finish the prep. On a large rimmed baking sheet toss the mixed baby potatoes with the olive oil and a generous pinch of kosher salt and freshly cracked black pepper so each small potato is lightly coated. Spread them into a single layer and roast until fork-tender and the skins begin to bloom — about twenty minutes. This first roast softens the insides while concentrating flavor in the skins.
Step 2: Smash the potatoes and prepare the flavored butter
Using a potato masher or the back of a fork, gently press each roasted baby potato down to about a quarter-inch thickness so the centers remain creamy but the edges are flattened and primed to crisp. In a small bowl whisk the melted butter with grated garlic and chopped fresh thyme, tasting for balance. Drizzle or brush that aromatic butter over every smashed potato so the garlic and herb oil sinks into the crevices.
Step 3: Crisp and melt the Brie into the potatoes
Return the buttered, smashed potatoes to the oven and roast until deeply golden and crisp along the edges, roughly another 20–25 minutes. During the final five minutes top each potato with a thin wedge of Brie; let the heat soften and melt the cheese until it sighs into the smashed seams, creating a glossy, molten center that pulls slightly when nudged.
Step 4: Finish, dress, and serve warm
Arrange the warm, Brie-stuffed crispy potatoes on a rectangular serving platter. Finish with a light drizzle of white truffle oil, tuck pan-fried sage leaves on top for a brittle herbal crunch, and scatter crushed pink peppercorns for a bright color and faint citrusy bite. Serve immediately while the cheese is molten and the skins are still crackly.
Notes
- Use firm, dry baby potatoes for best crisping
- Add Brie at the last few minutes to avoid overmelting
- Re-crisp leftovers in a hot oven rather than the microwave
- Omit truffle oil for a simpler, everyday version
- Pan-fry sage leaves quickly for a brittle, aromatic garnish