Golden Smashed Potatoes with Warm Brie Fondue and Garlic Herb Oil is more than a recipe — it’s a comfort food experience that always brings warmth to my table. If you’re new here, welcome! I’d love for you to subscribe to Recipes by Sylvia so you never miss a cozy recipe like this one.
I still remember the first time I made these golden smashed potatoes with warm Brie fondue. It was one of those crisp early fall evenings when the air carried the faint scent of leaves and the light lingered just a bit longer. I had a few pounds of baby potatoes on the counter, not quite sure what I’d do with them. The idea of mashing felt too predictable, roasting too ordinary — and then I thought, what if I smash them?
The golden skin crisped perfectly in the oven, and I knew I wanted something luxurious to drizzle over the top. That’s when Brie came to mind — creamy, indulgent, and just the right kind of melty magic to turn something rustic into something unforgettable. The fondue came together with just a few ingredients: double cream, garlic, and the unmistakable richness of Brie.
Topping it off with a fragrant garlic herb oil, made with fresh parsley and thyme from the garden, sealed the deal. It turned a humble side dish into a showstopper, the kind you keep coming back to with a fork, even after dinner’s done.
Every time I make this recipe, it reminds me that comfort food can still feel elegant, and that simple ingredients — like baby potatoes and good cheese — can bring people together in the warmest, most delicious way.
Why This Recipe is Extra Special
This dish is all about texture and contrast. The potatoes are crispy on the edges yet buttery soft inside. The Brie fondue — velvety, garlicky, and mildly tangy — melts into every ridge and crevice. Then comes the garlic herb oil: a bright, aromatic finish that ties the entire plate together.
What makes this recipe really shine is its versatility. It’s stunning on a holiday table but simple enough for a cozy weekend dinner. You can even serve it as a starter, just like I do alongside Spinach Mushroom and Brie Flatbread with Garlic Cream — they make the dreamiest pair.
It also makes a beautiful companion to dishes like Smashed Crispy Feta Potatoes with Garlic Butter Drizzle, offering a touch of elegance to even the most casual spread. Brie lovers, garlic lovers, and potato fans — this one’s for all of you.
Ingredients & Preparation
Your Ingredient Breakdown
One of the best things about Golden Smashed Potatoes with Warm Brie Fondue and Garlic Herb Oil is how simple yet elevated the ingredients are. Each element plays its part in building bold flavor, texture, and richness — without being fussy. Here’s a quick breakdown of everything you’ll need:
Golden Smashed Potatoes
| Ingredient | Amount | Notes |
|---|---|---|
| Baby potatoes | 1½ lb (680 g) | Gold or yellow work best |
| Olive oil | 2 tablespoons (30 ml) | For crisping |
| Salt | 1 teaspoon (6 g) | Adjust to taste |
| Black pepper | ½ teaspoon (2 g) | Freshly ground preferred |
Warm Brie Fondue
| Ingredient | Amount | Notes |
|---|---|---|
| Brie cheese | 7 oz (200 g) | Rind removed, cubed |
| Heavy cream | ½ cup (120 ml) | Or double cream |
| Garlic | 1 small clove (2 g) | Finely grated |
| Black pepper | ¼ teaspoon (1 g) | Balances richness |
Garlic Herb Oil
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | ¼ cup (60 ml) | Use good quality for flavor |
| Garlic | 2 cloves (6 g) | Finely minced |
| Fresh parsley | 1 tablespoon (5 g) | Finely chopped |
| Fresh thyme/rosemary | 1 teaspoon (1 g) | Finely chopped (either herb works well) |
| Salt | Pinch | To round out the oil |
Optional garnishes like chives, chili flakes, or cracked pepper let you personalize this dish to match the occasion.
Tools You’ll Want on Hand
To make things smooth from prep to plate, here are the tools that make this recipe a breeze:
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A heavy-bottomed pot or Dutch oven for boiling the potatoes evenly
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A baking sheet, ideally lined with parchment for crisp roasting
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A small saucepan for warming the Brie fondue
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A fork or potato masher for smashing (a flat-bottomed cup also works!)
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A fine grater for garlic — it helps infuse the fondue smoothly
If you don’t have Brie, a double cream Camembert or even a soft goat cheese could be substituted, though the flavor will shift slightly. You could also swap the heavy cream for full-fat coconut cream if you’re dairy-free, though it will lose some of the Brie’s signature taste.
This base pairs deliciously with rich spreads like the Cheesy Avocado Caprese Platter — the acidity and creaminess play beautifully off each other.
And if you’re planning a party spread, consider offering this dish alongside Warm Brie and Cranberry Walnut Crostini with Hot Honey — it’s a cozy combination that always impresses.
Print
Golden Smashed Potatoes with Warm Brie Fondue and Garlic Herb Oil
- Total Time: 40
- Yield: 4 servings
- Diet: Vegetarian
Description
Golden Smashed Potatoes with Warm Brie Fondue and Garlic Herb Oil is a cozy and crisp dish, perfect for gatherings or a comforting side. Crispy baby potatoes meet melty Brie and herby garlic oil in one unforgettable bite.
Ingredients
• 1½ lb baby potatoes (680 g)
• 2 tablespoons olive oil (30 ml)
• 1 teaspoon salt (6 g)
• ½ teaspoon black pepper (2 g)
• 7 oz Brie cheese, rind removed and cubed (200 g)
• ½ cup heavy cream (120 ml)
• 1 small clove garlic, finely grated (2 g)
• ¼ teaspoon black pepper (1 g)
• ¼ cup olive oil (60 ml)
• 2 cloves garlic, finely minced (6 g)
• 1 tablespoon fresh parsley, finely chopped (5 g)
• 1 teaspoon fresh thyme or rosemary, finely chopped (1 g)
• Pinch of salt
• Optional garnish: chives, chili flakes, cracked pepper
Instructions
1. Place potatoes in a pot, cover with water, and boil until fork-tender (15–18 minutes). Drain and let steam dry.
2. Preheat oven to 425°F (220°C). Smash potatoes gently on a lined baking sheet.
3. Drizzle smashed potatoes with olive oil, sprinkle with salt and pepper. Roast 25–30 minutes, flipping halfway.
4. Meanwhile, heat cream in a saucepan over low heat. Stir in garlic and Brie cubes until smooth. Season with black pepper.
5. For the herb oil, gently heat olive oil in a small pan. Add garlic, cook 1–2 minutes. Stir in parsley, thyme, and salt. Remove from heat.
6. Assemble: Plate the roasted potatoes, drizzle with warm Brie fondue, then spoon over garlic herb oil. Add optional garnish and serve immediately.
Notes
– Use gold or yellow baby potatoes for the best creamy interior.
– Triple-cream Brie will create an even richer fondue.
– Brie fondue should be kept on low heat to avoid separating.
– Leftover potatoes can be reheated in the oven for crispiness.
– Not recommended for freezing due to dairy in the fondue.
- Prep Time: 10
- Cook Time: 30
- Method: Roasting, Boiling
- Cuisine: Comfort Food
Cooking Instructions & Tips
Step-by-Step Method to Make It Shine
Making these Golden Smashed Potatoes with Warm Brie Fondue and Garlic Herb Oil is easier than it looks — and the results are absolutely stunning. Let’s walk through it together.
1. Boil the baby potatoes.
Place your baby potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a gentle boil and cook for about 15–18 minutes, or until fork-tender but not falling apart. Drain and let them steam dry for 5 minutes.
2. Smash the potatoes.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Arrange the boiled potatoes in a single layer, then gently smash each one using the bottom of a glass or a fork. The goal is to flatten them while keeping them in one piece.
3. Roast until golden.
Drizzle the smashed potatoes generously with olive oil, sprinkle with salt and pepper, and bake for 25–30 minutes, flipping once halfway through. The edges should turn beautifully crisp while the centers stay fluffy.
4. Make the Brie fondue.
In a small saucepan, heat the cream over low heat. Add the garlic and cubed Brie, stirring constantly until smooth and melted. Season with black pepper. Keep warm on the lowest heat.
5. Prepare the garlic herb oil.
In a small pan, heat olive oil over medium-low. Add minced garlic and cook gently until fragrant but not browned — about 1–2 minutes. Stir in chopped parsley and thyme (or rosemary) with a pinch of salt. Remove from heat.
6. Assemble and serve.
Drizzle the hot smashed potatoes with warm Brie fondue, then spoon over the garlic herb oil. Garnish with chives, cracked pepper, or chili flakes if you like a bit of heat.
Tips & Tricks to Make It Perfect Every Time
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Let the potatoes dry after boiling — this helps them crisp better in the oven.
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Don’t overcrowd the pan when roasting. Give each potato some space to brown evenly.
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Use a silicone brush if you want to coat the edges with oil before roasting.
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Low and slow wins with the fondue — overheating Brie can cause it to break.
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Add a touch of lemon zest to the herb oil for a fresh note (optional but lovely).
This dish turns out wonderfully whether you’re cooking for a quiet evening or serving guests. For a cozy fall dinner, pair it with Roasted Beet and Citrus Salad with Feta Crumble and Honey Orange Vinaigrette, which adds contrast and brightness to the richness of the Brie.
You could also serve it as a side to Caramelized Butternut Squash, Carrots & Broccoli — it’s a colorful, hearty combo that never fails.
Serving, Storing & Pairing
What to Serve with This Dreamy Dish
Golden Smashed Potatoes with Warm Brie Fondue and Garlic Herb Oil can shine in many roles — a showstopping appetizer, a hearty side, or even the centerpiece of a vegetarian spread. Thanks to the richness of the fondue and the aromatic herb oil, it layers beautifully with both crisp salads and savory proteins.
For gatherings or holiday dinners, I often serve it as part of a warm board with roasted vegetables, fruits, and spreads. It pairs effortlessly with something like the Balsamic Roasted Cauliflower and Brussels Sprouts with Maple Pecans — the nutty caramelized edges and maple sweetness balance the creamy Brie perfectly.
If you’re craving something protein-forward, these potatoes also make a fantastic side to Cheddar Parmesan Garlic Butter Chicken with Creamy Shells. The savory richness of the chicken plays off the herbaceous brightness of the oil, while the fondue echoes the creaminess of the shells.
Hosting a brunch or cocktail party? Try setting up a smashed potato bar — serve the potatoes warm on a tray and let guests drizzle their own Brie fondue and herb oil. Add toppings like crispy pancetta, sautéed mushrooms, or caramelized onions for something extra special.
How to Store and Reheat Without Losing Texture
If you have leftovers (a big if), storing and reheating them is easy — and still delicious.
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To store: Place cooled smashed potatoes in an airtight container in the fridge. Keep the fondue and garlic herb oil in separate containers. They’ll stay fresh for up to 3 days.
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To reheat: The best way to re-crisp the potatoes is in the oven at 375°F (190°C) for 10–15 minutes. Avoid the microwave, as it softens the edges. Gently warm the Brie fondue over low heat or in 10-second microwave intervals, stirring often to keep it smooth.
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Freezing tip: Potatoes can be frozen after roasting, but the fondue does not freeze well due to the cream and cheese. If freezing, do so before drizzling with sauce.
For next-day serving, I love turning leftovers into a cozy lunch bowl with a poached egg and a handful of arugula. The heat from the egg slightly melts the Brie, and the herb oil ties it all together again.
Frequently Asked Questions
1. Can I make Golden Smashed Potatoes with Warm Brie Fondue and Garlic Herb Oil ahead of time?
Yes! You can boil and smash the potatoes a few hours in advance, then roast them just before serving. The Brie fondue and garlic herb oil can also be made earlier and gently reheated.
2. What type of Brie works best for the fondue?
Look for double or triple cream Brie for the smoothest melt. Be sure to remove the rind before cubing to keep the texture velvety. You can also try Camembert as a substitute.
3. Is there a way to make this dish vegetarian or gluten-free?
Absolutely — it already is! Just be sure to check your Brie label to confirm it’s made with vegetarian rennet, as not all varieties are.
4. Can I use red potatoes instead of gold?
You can! Red baby potatoes work well, though they may not crisp quite as much. Gold potatoes tend to have a slightly creamier interior, which pairs beautifully with the Brie.
5. How do I prevent the Brie fondue from separating?
Keep the heat low and stir continuously while melting the Brie. High heat can cause it to break or turn grainy. If it starts to split, remove from heat and whisk in a touch more cream to smooth it out.
Conclusion
There’s something deeply comforting about crisp-edged, golden potatoes layered with silky Brie fondue and kissed with herb-infused olive oil. This recipe for Golden Smashed Potatoes with Warm Brie Fondue and Garlic Herb Oil proves that a few humble ingredients, when combined thoughtfully, can create something truly extraordinary.
Whether you’re serving it up as a holiday showpiece, a cozy weekend indulgence, or a side that quietly steals the spotlight, this dish invites people to slow down, savor, and gather around.
If you enjoyed this recipe, you might also love the Spinach Mushroom and Brie Flatbread with Garlic Cream — it echoes the same creamy, savory notes in a totally different format. Or try the Warm Brie and Cranberry Walnut Crostini with Hot Honey, which brings a sweet-and-savory balance that pairs beautifully with potato dishes.
And for another spin on crispy potatoes, don’t miss the original inspiration behind many variations of this dish — Crispy Smashed Potatoes by RecipeTin Eats. It’s a classic for a reason.