Brie Stuffed Crispy Baby Potatoes.
Say hello to your last-minute Thanksgiving appetizer, Brie Stuffed Crispy Baby Potatoes.
Around here, there’s one thing besides the turkey that’s very important on Thanksgiving Day…the appetizers.
I don’t know about you guys, but no matter how hard I try, I can never get dinner on the table before six or seven. I know, I know! Thanksgiving meal is meant to be eaten on the early side, but guys I just can’t get it together. I always have so many dishes I want to make! Having everything ready by three or four is just not all that realistic (for me anyway). This means that having appetizers on hand for the family to snack on…is an absolute must.
A little back story.
Normally, my family’s Thanksgiving Day looks a little something like this, I’ll wake up, do a quick hike, and then get right in the kitchen and start preparing dinner. A lot of times my brothers will come down to the barn and beg for breakfast, typically french toast, bacon, and eggs. I always make it because I am such a push over whenever anyone asks me to make them food, plus it is nice having them all around. After breakfast, my brothers go snowboarding and mom bakes pies and cookies, while I typically prepare the rest of the meal. Then around three or so my mom will try to gather as many people as she can (her kids, my cousins, friends, complete strangers…for real) to go hike further up the mountain we live on and cut down the family Christmas tree. If you think I am joking, I am not. We do this every single year.
Yes, we are like the Griswold’s, but worse…on so many levels. Still, I wouldn’t trade our loud and crazy family for anything.
By the time everyone is home from cutting down the Christmas tree, they are getting pretty hungry. My brothers do this stupid thing where they don’t eat all day long. Well, aside from breakfast, but they are guys, and need massive amounts of food, so their hunger is pretty much through the roof. Since I never have dinner ready, I start shoving off the appetizers while they make drinks. I’ll usually have some kind of snack mix already made, then I’ll make some form of brie, and always, always this blue cheese appetizer.
Most of the time when making brie, I go the sweet route and top the brie with cranberries, see these cranberry brie puff pastry swirls and this cranberry brie pull apart bread, but this year I’m doing something new and loving it.
Enter these extra crispy, extra buttery, brie stuffed roasted potatoes.
Oh. My. Gosh.
As if potatoes weren’t good enough on their own, I added the two foods that could make them heaven worthy.
Brie and truffle oil. Seriously, could there be a more perfect potato?
PS. I almost, almost added bacon, but I wanted to keep this vegetarian friendly…that said, if you’re not vegetarian, add bacon, because that would be simply amazing.
Here’s the deal. These are easy, simple, can be made ahead, and are quite possibly the most craved finger food ever…seriously, just try one.
Roast up some baby potatoes, smash them down, drizzle them with garlic butter infused with a little fresh thyme. Then roast the potatoes a little longer until crisp and golden. Last up, add the brie and let it melt down overtop of the potatoes.
Yes, it is so good.
Finish them off with the tiniest drizzle of truffle oil and a sprinkle of fried sage leaves. Literally, the best potatoes ever. Crispy, buttery, loaded with brie and just so addicting. There is no stopping when eating these. I’m not just saying this, my mom said she had these as part of her dinner the night I sent them up, then for lunch the next day, and then for dinner again!
Although they can be eaten as a side (or a main), I love serving these as an appetizer that people can just pick up with their hands. 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!
Trust me, it would be very difficult to find one person who could not love these potatoes. They truly are incredible and will be my go-to appetizer from now until New Years.
Also, why is it that potato dishes are just the best?!
Double also, my brothers are pretty excited to have the bacon version of these…
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Brie Stuffed Crispy Baby Potatoes
Course: Appetizer, Side Dish
Keyword: cheese and potato, potato side dish
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 1/2 pounds mixed baby potatoes
- 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!
Nothing like crispy potatoes and brie. TOO GOOD.
Our Favorite Recipes
Cranberry Brie Pull Apart Bread.