Ingredients
Scale
- 1.5 pounds Baby Potatoes
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Garlic Powder
- 6 ounces Brie Cheese, sliced
- 3/4 cup Cranberry Sauce
- Fresh Rosemary (optional, for garnish)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil the baby potatoes in salted water until fork-tender, about 15 minutes. Drain well.
- Spread the boiled potatoes on the prepared baking sheet and let them cool slightly.
- Use a flat-bottomed glass to gently smash each potato until flattened. Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder.
- Roast in the oven for 25–30 minutes or until crispy and golden. Remove from oven and top each with a slice of brie.
- Return to oven for 2–3 minutes to soften the cheese. Add a spoonful of cranberry sauce on top of each potato. Garnish with fresh rosemary if desired.
- Serve warm and enjoy.
Notes
- Use parchment paper for easy cleanup and better crisping.
- Slightly warm cranberry sauce for smoother spreading.
- Do not overcook potatoes or they’ll fall apart when smashing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
Keywords: smashed potatoes, cranberry brie potatoes, holiday appetizer, vegetarian side, crispy potatoes