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.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- kosher salt and pepper
- 3 tablespoons butter melted
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic grated
- 8 leaves
- 1 1/2 pounds mixed baby potatoes
- 2 tablespoons chopped fresh thyme
- 8 ounces brie cut into small wedges
- 1-2 teaspoons white truffle oil
- crushed pink peppercorn
- Carbohydrate 4.93892033161095 g
- Cholesterol 318.305559839243 mg
- Fat 103.839947717445 g
- Fiber 0.545999990463257 g
- Protein 48.1914295961551 g
- Saturated Fat 62.259444783056 g
- Serving Size 1 1 recipe (969g)
- Sodium 1828.78500249713 mg
- Sugar 4.3929203411477 g
- Trans Fat 5.86631815552439 g
- Calories 1137 calories
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!
