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with Warm Brie Fondue & Garlic Herb Oil Recipe

with Warm Brie Fondue & Garlic Herb Oil Recipe
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★★★★★

5 from 6 reviews

Golden Smashed Potatoes with Warm Brie Fondue & Garlic Herb Oil is a comforting and elegant dish featuring crispy smashed baby potatoes topped with a rich, creamy brie fondue and drizzled with fragrant garlic herb oil. Perfect as a decadent appetizer or side, this recipe blends crispy textures with silky, savory flavors for a crowd-pleasing treat.

Ingredients

Scale

For the Smashed Potatoes

  • 1.5 lbs (680 g) baby potatoes
  • 2 tbsp olive oil
  • Salt and black pepper to taste

For the Warm Brie Fondue

  • 6 oz (170 g) brie cheese, rind removed and cubed
  • 1/3 cup heavy cream
  • 1 clove garlic, finely minced
  • Pinch of black pepper

For the Garlic Herb Oil

  • 3 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried)
  • Pinch of salt

Instructions

  1. Boil the Potatoes: Place baby potatoes in a pot of salted water. Bring to a boil and cook for 15–18 minutes until fork-tender. Drain and let cool slightly to handle.
  2. Smash & Roast: Preheat oven to 425°F (220°C). Arrange potatoes on a parchment-lined baking sheet and gently smash each potato with the bottom of a glass to flatten slightly. Drizzle with olive oil, season with salt and pepper, and roast for 20–25 minutes until the potatoes are golden and crispy on the edges.
  3. Prepare the Warm Brie Fondue: In a small saucepan over low heat, combine brie cubes, heavy cream, and minced garlic. Stir gently until the cheese is fully melted and the mixture is smooth. Keep the fondue warm on the lowest heat setting.
  4. Make the Garlic Herb Oil: Warm olive oil in a small pan over low heat. Add minced garlic and cook for 30 seconds until fragrant but not browned. Remove from heat and stir in fresh parsley, thyme leaves, and a pinch of salt.
  5. Assemble the Dish: Transfer the crispy smashed potatoes to a serving platter. Drizzle generously with the warm brie fondue, then finish by drizzling the garlic herb oil over the top.
  6. Serve: Serve immediately while the potatoes remain crisp and the brie fondue is silky and warm for the perfect bite.

Notes

  • Remove the rind from the brie to ensure a smooth fondue texture; however, if you prefer more rustic texture, you may leave it on.
  • Use fresh herbs in the garlic oil for optimal flavor, but dried herbs work as a substitute.
  • Be careful not to overcook garlic in the herb oil to avoid bitterness.
  • Serve this dish immediately to enjoy the perfect contrast of crispy potatoes and warm, creamy fondue.
  • For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.

Nutrition

Keywords: smashed potatoes, brie fondue, garlic herb oil, roasted potatoes, appetizer, comfort food, creamy dip, crispy potatoes

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