Print

with Warm Brie Fondue & Garlic Herb Oil Recipe

with Warm Brie Fondue & Garlic Herb Oil Recipe
Print Recipe

★★★★★

4.9 from 13 reviews

These Golden Smashed Potatoes with Warm Brie Fondue & Garlic Herb Oil combine crispy roasted baby Yukon gold potatoes with a luscious, creamy Brie cheese fondue, drizzled with a fragrant garlic herb oil. Perfect as an indulgent appetizer or side dish, this recipe offers a delightful balance of textures and rich flavors that will impress at any gathering.

Ingredients

Scale

For the Smashed Potatoes:

  • 1½ lbs (700g) baby Yukon gold potatoes
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder

For the Warm Brie Fondue:

  • 6 oz (170g) Brie cheese, rind removed and cubed
  • ¼ cup whole milk
  • 2 tablespoons heavy cream
  • 1 small garlic clove, finely minced
  • Pinch of salt
  • Pinch of black pepper

For the Garlic Herb Oil:

  • 3 tablespoons olive oil
  • 1 clove garlic, finely grated
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon fresh thyme leaves
  • Pinch of salt

Instructions

  1. Boil the Potatoes: Place the baby Yukon gold potatoes in a large pot and cover them with salted water. Bring the water to a boil and cook the potatoes for 15–20 minutes until they are fork-tender. Drain the potatoes and let them steam dry for 5 minutes to remove excess moisture.
  2. Smash and Roast: Preheat your oven to 425°F (220°C). Arrange the boiled potatoes on a parchment-lined baking sheet. Using the bottom of a glass or a heavy utensil, gently press down on each potato to flatten it slightly without breaking it apart. Brush each smashed potato with olive oil and sprinkle evenly with salt, black pepper, and garlic powder. Bake in the oven for 20–25 minutes until the potatoes are golden brown and crispy around the edges.
  3. Prepare the Warm Brie Fondue: In a small saucepan over low heat, combine the cubed Brie cheese (with rind removed), whole milk, heavy cream, and finely minced garlic. Stir continuously to gently melt the cheese until smooth and creamy. Season the mixture lightly with salt and black pepper. Keep the fondue warm while preparing the rest of the dish.
  4. Make the Garlic Herb Oil: In a small bowl, whisk together the olive oil, finely grated garlic, fresh chopped parsley, fresh thyme leaves, and a pinch of salt until well combined. This aromatic oil will add a fresh and savory finish to the potatoes.
  5. Assemble and Serve: Transfer the crispy smashed potatoes to a serving platter. Spoon the warm Brie fondue over the potatoes or serve it on the side for dipping. Drizzle the garlic herb oil over the potatoes for extra flavor. Serve immediately while the potatoes remain warm and crispy for the best taste and texture experience.

Notes

  • Use baby Yukon gold potatoes for their creamy texture and ability to crisp well.
  • Removing the rind from Brie ensures a smoother fondue without chewy texture.
  • Be gentle when smashing the potatoes to keep them intact but flattened.
  • You can prepare the garlic herb oil ahead and store it refrigerated for up to 2 days; bring to room temperature before serving.
  • This dish is best enjoyed immediately as the potatoes lose crispness when cooled.

Nutrition

Keywords: smashed potatoes, brie fondue, garlic herb oil, roasted potatoes, appetizer, side dish, creamy cheese dip

Find it online: https://maicook.com/with-warm-brie-fondue-and-garlic-herb-oil-recipe-2/