Introduction

Smashed Potatoes with Brie and Cranberry Sauce are a delicious twist on classic roasted potatoes. Crispy on the outside and tender inside, topped with creamy melted brie and tangy cranberry sauce, they make an impressive side dish for any meal.

The image shows a white plate filled with small puff pastry cups arranged in several rows. Each cup has golden-brown, flaky layers forming a nest shape. Inside, there is a creamy white cheese that is soft and slightly melted, topped with a dollop of deep red jam and a small green herb garnish. A woman's hand is gently holding one of the cups in the foreground. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lbs. Petite Yellow Potatoes
8 ounces Brie Cheese, sliced
15 ounces Whole Berry Cranberry Sauce, canned
Fresh Thyme, to garnish
Salt, as needed
Pepper, as needed
Olive Oil, as needed

Instructions

Step 1: In a medium heavy-bottom pot, cover the potatoes with cold water by an inch, add some salt, and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 12-15 minutes.
Step 2: Drain the potatoes thoroughly and place them in the fridge for 15 minutes. This helps them cool, making them easier to smash and improves crispiness when roasted.
Step 3: Preheat the oven to 425°F. On a parchment-lined baking sheet, arrange the cooled potatoes and gently smash each into a flat disc about 1/2-inch thick using a heavy-bottomed glass.
Step 4: Drizzle the smashed potatoes with olive oil and season with salt and pepper. Roast for 20-25 minutes, flipping carefully halfway, until golden brown and crispy.
Step 5: Remove the potatoes from the oven and place slices of brie on top of each. Return to the oven until the cheese is fully melted.
Step 6: Once melted, remove from the oven and top each potato with cranberry sauce and fresh thyme. Adjust seasoning with salt and pepper to taste. Serve warm.

Tips & Variations

For extra crispiness, pat the potatoes dry after boiling before refrigerating to remove excess moisture.
Try using different cheese varieties like Camembert or goat cheese as a flavorful alternative to brie.
Fresh cranberries cooked into a homemade sauce can add a more vibrant tartness compared to canned cranberry sauce.

Storage

Store any leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F to help restore crispiness. Avoid microwaving as it can make the potatoes soggy.

How to Serve

The image shows a white plate filled with small pastry cups that have a golden brown, flaky texture. Each cup has three distinct layers: the bottom and sides are made of crispy, light golden pastry dough, the middle is filled with a rich yellow melted cheese, and the top has dollops of white cream and small red jam or cranberry pieces with small green herb leaves scattered on top. A woman's hand is picking up one of the pastries, and the plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, small waxy potatoes like red or fingerling potatoes work well because they hold their shape during boiling and roasting.

Is it necessary to refrigerate the potatoes before roasting?

While not required, chilling the potatoes helps them firm up and reduces moisture, resulting in a crisper texture after roasting.

Smashed Potatoes with Brie and Cranberry Sauce Recipe

Print Recipe

★★★★★

4.6 from 88 reviews

Deliciously crispy smashed petite yellow potatoes topped with melted brie cheese and sweet whole berry cranberry sauce, garnished with fresh thyme. This comforting dish combines creamy, tangy, and savory flavors perfect as an appetizer or side dish.

Author: Lena
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

Scale

Potatoes

3 lbs. Petite Yellow Potatoes
Salt, as needed
Pepper, as needed
Olive Oil, as needed

Toppings

8 ounces Brie Cheese, sliced
15 ounces Whole Berry Cranberry Sauce, canned
Fresh Thyme, to garnish

Instructions

Boil Potatoes: In a medium heavy-bottom pot, cover the potatoes with cold water by an inch and add salt. Bring the water to a boil, then reduce to a simmer. Cook the potatoes until they are fork tender, about 12-15 minutes.
Chill Potatoes: Drain the cooked potatoes completely and place them in the refrigerator for 15 minutes. This helps make them easier to smash and assists in crisping when roasted.
Preheat Oven: While the potatoes chill, preheat your oven to 425 degrees Fahrenheit to prepare for roasting.
Smash Potatoes: Arrange the potatoes on a parchment-lined baking sheet and gently smash each potato into a roughly 1/2-inch thick disc using a heavy-bottomed glass. Drizzle with olive oil and season with salt and pepper.
Roast Potatoes: Roast the potatoes in the preheated oven for 20-25 minutes until golden and crispy, flipping them carefully halfway through cooking for even crisping.
Add Brie Cheese: When the potatoes are almost done, remove the baking sheet and place slices of brie cheese on top of each potato. Return to the oven until the cheese melts fully.
Finish and Serve: Remove from oven, top each potato with cranberry sauce and garnish with fresh thyme. Adjust seasoning with salt and pepper as desired. Serve immediately and enjoy!

Notes

Chilling the potatoes after boiling is optional but recommended for extra crispiness.
If brie rind is not preferred, you can remove it before slicing.
Use parchment paper to prevent sticking and easier cleanup.
This recipe can be served warm as an appetizer, side dish, or snack.

Keywords: smashed potatoes, brie cheese, cranberry sauce, holiday appetizer, roasted potatoes, crispy potatoes, easy potato recipe