Camilla Jessen
The brie-topped potatoes perfect for winter nights.
Classic tray-baked potatoes can be transformed into something far more impressive with this festive twist.
Crispy, golden smashed potatoes topped with creamy brie and tart berries make for an easy dish that works as a snack, side, or evening treat.
Here’s how to make it at home in just a few simple steps.
What you’ll need
This recipe uses small potatoes, which crisp beautifully in the oven.
Brie provides the rich, melting topping, while cranberries add a sweet-tart contrast. Fresh rosemary and garlic boost the aroma.
You’ll need:
- 750g small potatoes
- 3 tbsp olive oil
- 2 garlic cloves
- 1 tbsp chopped fresh rosemary, plus extra
- Sea salt
- 200g brie
- 120g cranberries from a jar
Step-by-step method
Start by boiling the potatoes in their skins until soft. Drain and leave them to cool for a few minutes.
Heat the oven to 220°C (425°F) and line a baking tray.
Spread the potatoes out and gently flatten each one with the base of a glass. Thinner potatoes equal crispier edges. Mix the olive oil with crushed garlic, chopped rosemary and a little salt, then brush the mixture generously over each potato.
Bake for about 45 minutes, or until crisp and golden.
Add the toppings
Once the potatoes are crisp, lay slices of brie over each one and return the tray to the oven. Give it a few minutes until the cheese melts.
Transfer the potatoes to a serving plate, add a spoonful of cranberries or lingonberries to each, and finish with a sprinkle of fresh rosemary.
These potatoes are best eaten straight from the oven while the cheese is still warm and soft.
