Brie. Smashed potatoes. Together. Hell yeah. The stuffed here is more like topped, but man, these are still good.
Bless Tieghan, but pretty much everything after the brie in the original recipe I omitted, because FFS, white truffle oil??
Brie Stuffed Crispy Baby Potatoes
Makes 1.5 lbs of brie smashed potatoes. Hell yeah.
- 1.5 lbs baby potatoes (aka, one bag at Trader Joe’s)
- 1 T olive oil
- sea salt and pepper
- 3 T butter, melted
- 4 garlic cloves, crushed
- 2 T fresh chopped thyme (substituted dried)
- 8 oz brie, cut into small wedges
- (white truffle oil, pan fried sage leaves, crushed pink peppercorn if you want to go the full mile on garnishes)
Preheat the oven to 400. Take the baby potatoes, olive oil, and sea salt and pepper, and toss them together in a small bowl (pic 1). Put them on a lined baking sheet (pic 2), and roast for about 30 minutes (original recipe recommended 20, I found it took longer) until the potatoes are fork tender.
Just before the potatoes come out, combine the melted butter, crushed garlic, and thyme in a small bowl. Using a potato masher or a fork, gently press down on the potatoes and smash them until they’re about .25 inches thick (pic 3). Drizzle the butter mixture over the potatoes (pic 4), and then roast for another 20 minutes, until golden and crisp (pic 6).
Cut up the brie into small wedges (pic 5), enough for each potato, about five minutes from the potatoes being done. Then, take them out of the oven, top with brie (pic 7), and put back in the oven for 5 more minutes, until the brie melts all over the smashed potato (pic 8).
And then, enjoy your ridiculously rich cheesy potato!
Potatoes. Goat cheese. Smashed together. Really, there’s not too many other ways that this recipe can get better, full stop.
Goat Cheese Smashed Potatoes
Makes enough for several meals’ worth of sides
- 3 lbs red potatoes
- sea salt
- .5 c milk plus .5 c heavy whipping cream
- 6 oz soft goat cheese (used silver medal chevre from Trader Joe’s)
- 8 T (aka 1 stick) of unsalted butter, cut into 1 T pieces and chilled
- fresh ground black pepper
Put your potatoes in a large pot, cover with water, add .25 c sea salt. Bring the potatoes to a simmer over medium high, and then reduce the heat to medium low and cook the potatoes for between 20 to 30 minutes depending on size (I aimed for 25, went a bit longer because I was playing Overwatch and it finished in the middle of a match), until fork tender. Try to avoid the water boiling if at all possible. In the last minutes of the potatoes cooking, take your milk/whipping cream combo and bring it to a simmer over medium heat.
As soon as your potatoes are done, drain them and put them in a large bowl. Smash them gently with a wooden spoon (without completely breaking them apart – see pic 1 for what this looks like) (this is also a great way to deal with stress, just saying). Then, pour the hot milk/whipping cream combo over the potatoes, crumble in the goat cheese, add the butter, and fold it all together (see pic 2), just enough to leave pockets of goat cheese. Season with sea salt and black pepper as your taste prefers. My potatoes were probably a bit more tender than they should’ve been, so they didn’t hold together as well, but the end result was still fantastic, and highly recommended.