Brie Stuffed Crispy Baby Potatoes

Brie Stuffed Crispy Baby Potatoes

I love serving these as an appetizer that people can just pick up with their hands, but they obviously make a great side dish as well.


  • 1 tablespoon extra virgin olive oil


  • kosher salt and pepper
  • 3 tablespoons butter, melted
  • 2 cloves garlic, grated
  • 2 tablespoons chopped fresh thyme
  • 8 ounces brie, cut into small wedges
  • 1-2 teaspoons white truffle oil
  • 8 pan-fried sage leaves
  • crushed pink peppercorn


1. Preheat the oven to 400 degrees F.

2. On a large baking sheet, toss together the potatoes, olive oil and a pinch each of salt and pepper. Transfer to the oven and roast 20 minutes or until the potatoes are fork tender. Using a potato masher or a fork, gently press down on the potatoes, smashing them to about 1/4 inch thickness.

3. Mix together the butter, garlic, and thyme. Drizzle the butter over the potatoes and return the potatoes to the oven and roast another 20-25 minutes or until golden and crisp. During the last 5 minutes of cooking, add a thin slice of brie to each potato and roast until melted.

4. Arrange the warm potatoes on a serving plate and drizzle with truffle oil. Top with sage and peppercorns. Enjoy!

I just love potatoes and I will eat them anytime and I like to also try to cook them in many different ways! Thank you for sharing this recipe!

- Miami Food Network -

If you wanted to make these ahead of time, do everything up until adding the brie. Once the potatoes are smashed and crispy, let them cool, then add the brie wedges, and place in the fridge until ready to finish baking. Just before serving, place the potatoes in the oven to melt the brie. Plate and serve!

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