If you’re looking for the perfect Christmas side dish or appetizer, you’re in the right place! These Brie and Cranberry Smashed Potatoes are a delicious festive treat that combines crispy smashed potatoes, creamy Brie, and sweet cranberry sauce—all with a hint of fresh rosemary. So good!

brie and cranberry smashed potatoes on a baking tray

WHAT ARE BRIE AND CRANBERRY SMASHED POTATOES

Brie and Cranberry Smashed Potatoes are a heavenly marriage of baby potatoes, Brie cheese, and cranberry sauce. This dish takes the classic smashed potatoes to a whole new level by adding a layer of rich, gooey Brie and a touch of cranberry sweetness. It’s a side dish that steals the spotlight!

INGREDIENTS YOU’LL NEED

  • Baby potatoes: Choose fresh, sprout-free baby potatoes for the best results.
  • Olive oil: Choose a good-quality extra virgin olive oil for a robust flavor.
  • Garlic: Freshly minced garlic adds a fragrant kick.
  • Rosemary: Fresh rosemary brings an earthy aroma to the dish.
  • Brie cheese: Select a creamy Brie for that irresistible melt-in-your-mouth experience.
  • Cranberry sauce: Whether store-bought or homemade, a quality cranberry sauce is key.
brie and cranberry smashed potatoes

HOW TO MAKE BRIE AND CRANBERRY SMASHED POTATOES

Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

Step 1: Parboil potatoes. Begin by washing the baby potatoes thoroughly. Parboil them in salted water until fork-tender, then drain and cool slightly.

Step 2: Smash potatoes. On a parchment-lined tray, gently smash each parboiled potato to create a flat and thin surface.

Step 3: Prepare the olive oil mixture. Combine olive oil, minced garlic, chopped rosemary, and a pinch of salt in a bowl.

Step 4: Coat and bake. Brush each smashed potato with the olive oil mixture, ensuring a thorough coating. Bake the potatoes until golden brown and crispy, then add a slice of Brie on each potato. Return to the oven until the cheese is melted.

Step 6: Add cranberry sauce and garnish. Transfer the potatoes to a serving platter, spoon a teaspoon of cranberry sauce onto each, and garnish with fresh rosemary leaves. Serve immediately and enjoy!

STORING TIPS

While Brie and Cranberry Smashed Potatoes are best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to two days. These smashed potatoes are not the ideal choice for freezing.

TOP TIPS

  • Choose the right potatoes: Choose fresh and sprout-free baby potatoes.
  • Don’t skip the parboiling: Parboiling makes potatoes tender and easy to smash.
  • Go thin for crispy: Flatten the potatoes to achieve that perfect crispiness.
  • Quality Brie matters: Invest in a high-quality, creamy Brie for the ultimate melt.
brie and cranberry smashed potatoes on a baking tray

You may also enjoy…

Easy Roasted Garlic Soup

The Best Homemade Cottage Pie

One-Pan Creamy Parmesan Tuscan Chicken

Hunters Chicken (with Bacon, BBQ Sauce and Cheese)

Caprese Stuffed Chicken

FAQ

Can I use regular potatoes instead of baby potatoes?

While baby potatoes work best for their size, you can use larger potatoes, ensuring they are parboiled and smashed accordingly.

Can I make this dish ahead of time?

These smashed potatoes are best enjoyed fresh. However, you can parboil and smash them on a baking tray ahead of time, then bake in the oven when you are ready to enjoy.

Can I use dried rosemary instead of fresh?

Fresh rosemary is recommended for its best flavour, but if unavailable, use a smaller amount (about 1/4) of dried rosemary.

Brie and Cranberry Smashed Potatoes

5 from 2 votes
Recipe by Magda Gonczaruk | Good Food Discoveries Course: Sides, AppetizersCuisine: European, AmericanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

50

minutes
Calories

456

kcal
Total time

1

hour 

10

minutes

If you’re looking for the perfect Christmas side dish or appetizer, you’re in the right place! These Brie and Cranberry Smashed Potatoes are a delicious festive treat that combines crispy smashed potatoes, creamy Brie, and sweet cranberry sauce—all with a hint of fresh rosemary. So good!

Cook Mode

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INGREDIENTS

  • 750 g 750 (1.65 lb) baby potatoes

  • 3 tablespoons 3 olive oil

  • 2 cloves 2 garlic, minced

  • 1 tablespoon 1 fresh rosemary, finely chopped

  • Salt to taste

  • 200 g 200 (7 oz) Brie cheese, sliced

  • 120 g 120 (1/2 cup) cranberry sauce (store-bought or homemade)

  • Fresh rosemary leaves for garnish

DIRECTIONS

  • Preheat your oven to 425°F (220°C).
  • Parboil potatoes: Wash the baby potatoes thoroughly. In a large pot, cover the potatoes with cold water and add a good pinch of salt (about 1 tbsp). Bring the water to a boil and cook the potatoes for about 15 minutes or until they are fork-tender. Drain the potatoes and let them cool slightly.
  • Place the parboiled potatoes on a large baking tray lined with parchment paper. Using a measuring cup or flat-bottom glass, gently smash each potato. Flat and thin potatoes = crispy potatoes.
  • In a small bowl, mix together olive oil, minced garlic, chopped fresh rosemary, and pinch of salt.
  • Brush each smashed potato with the olive oil mixture, ensuring they are well-coated.
  • Bake the potatoes in the preheated oven for 40-45 minutes or until they are golden brown and crispy.
  • Once the potatoes are crispy, remove the tray from the oven. Place a slice of Brie cheese on top of each smashed potato. Return the tray to the oven for an additional 2-3 minutes or until the Brie is melted.
  • Carefully transfer the smashed potatoes with melted Brie to a serving plate. Spoon a teaspoon of cranberry sauce onto each potato and garnish with fresh rosemary leaves.
  • Serve the Brie and Cranberry Smashed Potatoes immediately while the cheese is gooey and the potatoes are crispy. Enjoy!

Notes

  • You can store leftovers of these smashed potatoes in an airtight container in the refrigerator for up to two days.
  • The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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