Recipe Background
Whether it's for a holiday celebration or as just a fancy snack to help relax during the coldest months, Winter Potatoes are just the tops! Crispy, fluffy on the inside smashed potatoes drizzled with herb butter is already a marvelous idea. But then, Winter Potatoes add their own snowfall by melting a wedge of brie on each potato and drizzling them with the distinct umami flavor of white truffle oil. Mmm, it's a delightful holiday for the taste buds!
Whether it's for a holiday celebration or as just a fancy snack to help relax during the coldest months, Winter Potatoes are just the tops! Crispy, fluffy on the inside smashed potatoes drizzled with herb butter is already a marvelous idea. But then, Winter Potatoes add their own snowfall by melting a wedge of brie on each potato and drizzling them with the distinct umami flavor of white truffle oil. Mmm, it's a delightful holiday for the taste buds!
Ingredients
- 1 1/2 pounds mixed baby potatoes
- 1 tablespoon extra-virgin olive oil
- kosher salt to taste
- black pepper to taste
- 3 tablespoons butter melted
- 2 cloves garlic grated
- 2 tablespoons fresh thyme chopped
- 1 (8-ounce) package brie cheese cut into small, thin wedges
- 2 teaspoons white truffle oil
- 8 sage leaves optional, pan-fried, for topping
- pink peppercorns optional, to taste, for topping
Directions
- Preheat the oven to 400 degrees F.
- On a large rimmed baking sheet, add the potatoes, the olive oil, the salt, and the black pepper and toss to combine.
- Roast the potatoes until they are fork-tender, about 20 minutes.
- Using a potato masher or a fork, gently press down on the potatoes until they are about 1/4-inch-thick.
- In a bowl, add the melted butter, the garlic, and the thyme and mix to combine.
- Drizzle the butter mixture over the potatoes.
- Roast the potatoes until they are golden and crisp, about 20-25 minutes. During the last 5 minutes of cooking, add 1 of the wedges of the brie to each of the potatoes and roast until the brie is melted.
- Arrange the potatoes on a serving plate.
- Drizzle the potatoes evenly with the white truffle oil.
- Serve topped with the sage leaves and the pink peppercorns.
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