Golden Smashed Potatoes with Warm Brie Fondue & Garlic Herb Oil

Step-by-Step Instructions

Preheat your oven to 425°F (220°C).
In a pot of salted water, boil the baby potatoes for about 15–18 minutes until fork-tender.
Drain the potatoes and allow them to steam dry for 5 minutes.
Line a baking tray with parchment paper and place the potatoes on it.
Gently smash each potato using the bottom of a glass, ensuring they stay intact.
Drizzle the smashed potatoes with olive oil and sprinkle them with salt and pepper.
Roast in the oven for about 30–35 minutes, flipping them halfway until they are deeply golden and crispy.
While the potatoes are roasting, prepare the garlic herb oil by gently warming the olive oil with minced garlic in a pan over low heat for 1–2 minutes until fragrant. Remove from heat and stir in parsley, thyme or rosemary, and a pinch of salt.
In a saucepan over low heat, warm the heavy cream gently. Add the cubed Brie, stirring constantly until the mixture is smooth and creamy. Season with black pepper.
Once the potatoes are crispy and golden, spoon the warm Brie fondue generously over them. Drizzle with the garlic herb oil and add any optional garnishes like chives or chili flakes before serving.

Best Ways to Enjoy It

These Golden Smashed Potatoes with Warm Brie Fondue are best served immediately, hot from the oven. You can present them family-style on a large platter for sharing or serve them individually for a more elegant presentation. Pair them with a fresh arugula salad or steamed green vegetables to balance the richness. A glass of white wine like Chardonnay or a light red could enhance the meal perfectly.

Storage and Reheating Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy again, reheat the smashed potatoes in the oven at 350°F (175°C) until warmed through—this will help to retain their crispiness. Unfortunately, the Brie fondue doesn’t freeze well, but it can be refrigerated for up to 2 days. To rewarm, gently heat on the stove until smooth.

Pro Chef Tips

For extra crispy potatoes, ensure they are completely dry after boiling.
Use a variety of herbs to customize the garlic oil, experimenting with basil or oregano for a Mediterranean flair.
If you want a smoother cheese sauce, consider blending the Brie and cream mixture in a blender for a velvety texture.

Creative Twists

Want to change things up? Here are a few variations:

Swap the Brie for a strong blue cheese for a bolder flavor.
Add cooked bacon pieces to the garlic herb oil for a savory crunch.
Try mixing in different herbs based on the season, like sage or dill, for a fresh twist.

FAQs

How long does it take to prepare this recipe?
The total preparation and cooking time is about an hour, which includes boiling, roasting, and prepping the sauces.

Can I use other types of cheese for the fondue?
Absolutely! Feel free to experiment with cheeses like fontina or gouda for different flavors.

Is this dish suitable for meal prep?
While the potatoes store well, the fondue is best made fresh. You can prepare the potatoes in advance and then just warm the fondue before serving.