Golden Smashed Potatoes with Warm Brie Fondue & Garlic Herb Oil.
📝 Ingredients
For the Potatoes:
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800g baby potatoes (Yukon gold or baby red)
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2 tbsp olive oil
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1 tsp salt
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½ tsp black pepper
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½ tsp paprika
For the Warm Brie Fondue:
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200g brie cheese (rind trimmed if preferred)
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¼ cup milk or light cream
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1 small garlic clove (minced)
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1 tbsp grated Parmesan (optional)
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Pinch black pepper
For the Garlic Herb Oil:
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3 tbsp olive oil
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1 small garlic clove (finely minced)
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1 tbsp fresh parsley (chopped)
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1 tsp fresh thyme (or ½ tsp dried)
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Pinch chili flakes (optional)
👩🍳 Instructions
1️⃣ Boil the Potatoes
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Add potatoes to salted water.
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Boil for 15–20 minutes until fork-tender.
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Drain and let them steam dry for 5 minutes.
2️⃣ Smash & Roast
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Preheat oven to 200°C (400°F).
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Place potatoes on a lined baking tray.
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Gently smash each with the bottom of a glass.
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Brush with olive oil and sprinkle salt, pepper, and paprika.
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Roast for 25–30 minutes until crispy and golden.
3️⃣ Make the Brie Fondue
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In a small saucepan on low heat, add brie, milk/cream, and garlic.
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Stir gently until smooth and melted.
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Add Parmesan (if using) and black pepper.
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Keep warm on very low heat.
4️⃣ Prepare Garlic Herb Oil
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Warm olive oil slightly (do not fry).
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Stir in garlic, parsley, thyme, and chili flakes.
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Let sit for 5 minutes to infuse.
5️⃣ Assemble
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Arrange crispy smashed potatoes on a serving plate.
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Spoon warm brie fondue over or serve on the side for dipping.
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Drizzle garlic herb oil on top.
Serve immediately while hot and crispy.
❓ Q & A
Q1: Can I air fry the potatoes?
Yes! Air fry at 200°C for 15–18 minutes after smashing until golden and crispy.
Q2: Can I keep the brie rind on?
Yes, it melts smoothly. Removing it just makes the sauce slightly smoother.
Q3: What can I add for extra flavor?
Try caramelized onions, crispy turkey bacon, or chopped sun-dried tomatoes.
Q4: Can I make this ahead of time?
You can boil and smash the potatoes earlier. Roast just before serving for best crispiness.
Q5: How do I reheat leftovers?
Reheat potatoes in oven or air fryer to restore crispiness. Warm fondue gently on low heat.