If you are looking for a dish that brilliantly marries crispy textures with rich, creamy decadence, these Golden Smashed Potatoes with Warm Brie Fondue & Garlic Herb Oil will quickly become your go-to comfort food. Imagine baby potatoes, perfectly boiled and smashed to create crispy edges, then smothered in a luscious, velvety brie fondue infused with garlic. The final touch, a fragrant garlic herb oil, elevates each bite with fresh herbaceous notes, making this dish utterly irresistible and perfect for any occasion when you want a touch of indulgence with familiar, homely flavors.

with Warm Brie Fondue & Garlic Herb Oil Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple yet essential, each bringing a unique element to the dish – from the earthy baby potatoes to the creamy Brie and aromatic herbs, every component plays a delicious part.

Baby potatoes (1.5 lbs / 680 g): Choose uniform, small potatoes for even cooking and a perfect crispy smash.
Olive oil (5 tbsp total): Divided between roasting and the garlic herb oil, it adds richness and helps achieve that enticing golden crust.
Salt and black pepper: Essential seasonings to enhance natural flavors and balance richness.
Brie cheese (6 oz / 170 g), rind removed and cubed: The star of the warm brie fondue, bringing creamy, buttery decadence.
Heavy cream (1/3 cup): Creates a smooth, luscious texture in the fondue.
Garlic (2 cloves, minced): Adds bold aroma and flavor both in the fondue and the herb oil.
Fresh parsley (1 tbsp, finely chopped): Brightens the garlic oil with a fresh, green note.
Fresh thyme leaves (1 tsp) or dried (1/2 tsp): Adds a subtle, earthy herbal lift.
Pinch of salt: To perfectly season the garlic herb oil.

How to Make with Warm Brie Fondue & Garlic Herb Oil

Step 1: Boil the Potatoes

Start by placing the baby potatoes in a large pot of salted water and bring it to a boil. Boil for 15 to 18 minutes until the potatoes are fork-tender. This ensures they’re perfectly cooked through but still firm enough to smash without falling apart. Drain and let them cool just enough to handle safely.

Step 2: Smash and Roast the Potatoes

Preheat your oven to 425°F (220°C). Arrange the potatoes on a parchment-lined baking sheet and gently press each one down using the bottom of a glass or a sturdy spatula. The goal is to flatten them just enough to create more surface area for crispiness but not to break them up completely. Drizzle generously with olive oil and season with salt and black pepper. Roast for 20 to 25 minutes until the edges are golden and irresistibly crispy.

Step 3: Prepare the Warm Brie Fondue

While the potatoes roast, gently melt the brie cheese in a small saucepan over low heat along with the heavy cream and the minced garlic. Stir slowly and carefully until everything is melted into a smooth, creamy fondue with a silky texture that will coat the potatoes beautifully. Keep warm on the lowest heat setting to maintain that luscious consistency until ready to serve.

Step 4: Make the Garlic Herb Oil

In a small pan, warm the olive oil on low heat and add the remaining minced garlic. Cook for just 30 seconds until fragrant but not browned to avoid any bitterness. Remove from the heat and stir in fresh parsley, thyme leaves, and a pinch of salt. This aromatic oil will bring a fresh, vibrant note that balances perfectly with the richness of the brie fondue.

Step 5: Assemble the Dish with Warm Brie Fondue & Garlic Herb Oil

Transfer those gloriously crispy smashed potatoes to a serving platter. Generously drizzle the warm brie fondue over them, allowing the cheese to drip and pool in all the nooks. Finish with spoonfuls of the garlic herb oil for a beautiful finish that adds an irresistible herbal and garlicky freshness. Serve immediately for the best contrast between warm, creamy, and crispy textures.

How to Serve with Warm Brie Fondue & Garlic Herb Oil

Garnishes

For an added pop of color and freshness, sprinkle chopped green onions, finely chopped chives, or a handful of microgreens on top. A light dusting of smoked paprika or cracked black pepper can also add subtle warmth and visual appeal. These garnishes complement both the creamy with Warm Brie Fondue & Garlic Herb Oil and the crispy potatoes.

Side Dishes

These potatoes work well alongside a simple green salad to cut through the richness or as a side to roasted chicken or grilled steak for a hearty meal. They also complement a platter of charcuterie and fresh fruit, making the with Warm Brie Fondue & Garlic Herb Oil ideal for entertaining or casual gatherings.

Creative Ways to Present

Try serving these potatoes on a rustic wooden board with small bowls of the warm brie fondue and garlic herb oil for dipping. Another fun idea is to layer the smashed potatoes in individual shallow ramekins, pouring the fondue and garlic oil on top just before serving to keep the crispiness intact. Presentation can be simple or elegant, but the flavors will always shine bright.

Make Ahead and Storage

Storing Leftovers

Store any leftover smashed potatoes, brie fondue, and garlic herb oil separately in airtight containers in the refrigerator. This separation helps maintain the best texture and flavor for each component, especially preventing the potatoes from getting soggy.

Freezing

While you can freeze the smashed potatoes after roasting, you’ll want to reheat them until crispy before serving. It’s best not to freeze the brie fondue or garlic herb oil because their textures may separate or change once thawed. Instead, prepare the dipping sauces fresh for optimal flavor and consistency.

Reheating

To reheat the potatoes, spread them out on a baking sheet and warm in a 400°F (200°C) oven until they regain their crisp edges. For the fondue, warm gently on the stovetop over low heat, stirring frequently. The garlic herb oil can be served at room temperature and stirred well before drizzling.

FAQs

Can I use different types of potatoes?

Absolutely! While baby potatoes work best for their size and texture, fingerlings or small Yukon Golds also make excellent substitutes. Just make sure to adjust boiling time if using larger potatoes.

Is it necessary to remove the rind from the Brie?

Removing the rind helps the fondue achieve a smoother texture and prevents any bitter or tough bits. If you love the rind’s flavor and texture, you can leave a little on, but be aware it may affect the creaminess.

Can I make the garlic herb oil ahead of time?

Yes, you can prepare the garlic herb oil in advance and store it in the refrigerator, but bring it back to room temperature before serving to enjoy its full aromatic charm.

What if I’m allergic to garlic?

For a garlic-free version, substitute the garlic in the fondue and oil with shallots or omit altogether and boost flavor with extra herbs like rosemary or basil.

How do I ensure the potatoes stay crispy?

Roasting at a high temperature (425°F) and using plenty of oil helps get those perfect crispy edges. Avoid overcrowding the baking sheet and make sure the potatoes are well coated in oil for the best crunch.

Final Thoughts

This recipe for Golden Smashed Potatoes with Warm Brie Fondue & Garlic Herb Oil is one of those special dishes that feels both luxurious and reassuring at the same time. It’s simple enough for a cozy weeknight but impressive enough to wow guests. The combination of textures and flavors is pure magic. I encourage you to try making it yourself and savor every crispy, creamy, garlicky bite — it might just become your new favorite indulgence to share.