Next Post
Skillet Roasted Moroccan Chicken and Olive Tagine.
This post may contain affiliate links, please see our privacy policy for details.
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…
Brie Stuffed Crispy Baby Potatoes
Servings: 8 servings
Calories Per Serving: 228 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 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.
Again – reviewing a lot tonight sine my family had a long discussion about how Tieghan’s creations never fail them. And they don’t.
Sick of same old mashed potatoes and uninterested in fussing with scalloped potatoes, on top of knowing I had a house full of brie lovers on their way, I did these for Christmas Dinner. Everyone raved. I actually was nervous they were so easy that they would seem sloppy or just not ‘Christmas’ worthy. Well, I was proved wrong. Amongst everything on our spread, I could not believe the volume of potatoes people were eating. Um, hi, what about the ham>? Does anyone care? Apparently not when you throw these in the mix. Endlessly fantastic, Tieghan 🙂
These are all so amazing to read!! Thank you so much! I hope you continue to enjoy my blog and recipes, Katie! xTieghan
Miner in the oven right now. I can hardly wait!
Thank you so much Bev! xTieghan
I would love to link to your recipes in my weekly emails that I send out using mailchimp (an email marketing service). Is there a way that I can insert the link to your blog post and also have one of your blog photos appear in the email? (The link alone is pretty boring and the addition of a picture is far more appealing.)
I should just tell you that your posts are so approachable and I adore them. Your cookbook is as well. I love that you make food that people actually would eat and then suggest how to throw it together with other things later. Any real home is a firm believer in leftovers, so THANK YOU for understanding that. I adore your effortless prose and if I lived in Colorado we would be best friends, because I have yet to meet another 20 year old who shares my passion for spices, melty cheese, and rich gooey eggs. Alas, I’m in Utah. Keep it up, playing with your recipes brings me such joy!
Hi Shelby! This is so sweet! I am so glad you like my recipes and blog, thank you!!
I made these potatoes last night and they were so darn good. I’m not a big potato fan but let me
tell you these will be made over and over. Also made the Tuscan steak with marinated cherry tomatoes to
go with the potatoes. . . all I can say is ” fabulous” . .
Thank you Kathy! I am so happy you love these!!
These are my new favorite go to appetizer! Have made them twice in the past two weeks and making again tomorrow for thanksgiving! Didn’t have truffle oil, so finished them off with a touch of cranberry sauce, cuz it’s that time of year. Thanks so much!
That is so amazing! Thank you Hope, I am so glad you love this!
You had me at brie, these potatoes look so delicious! 🙂
Thank you Laura!
Hey Tieghan,
I love these smashed potatoes as a thanksgiving appetizer and think the Brie and little potatoes are perfect. I’ll have to try making this over Christmas break! My mom usually makes scalloped potoatoes as one of the thanksgiving sides, but maybe these could be served with brunch (as a potato side for the eggs ?). Maybe even some aged white cheddar would be good! Either way, these look lovely and I liked hearing about your sweet family traditions. I hope you’re able to find a good tree this year! Don’t forget to get one for yourself (and the studio barn!). 🙂
Ooo sounds amazing for brunch as well! I hope you love these Kristin! Thank you!!
Yum! What a brilliant recipe idea!
Kari
http://sweetteasweetie.com/cranberry-walnut-goat-cheese-roll/
Thank you Kari!
Oh my God! These look outstanding!! I will definitely make for the holidays….probably should try a dry run first (even though I am the only taster available….guess they will all find themselves in my piggy-pig-pig tummy)!
Haha thank you Sue! I hope you love these! And there is no problem being the only taster… More for you!
This looks AMAZING!!!!! Thank you – making if for family this Thanksgiving! Just ordered truffle oil!
Perfect! I hope you love this!
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!
https://asparklingjourney.com/
I hope you love this way! Thank you Roxana!
thus is all kinds of wrong. but a very good wrong eheheheh
https://bloglairdutemps.blogspot.pt/
lol thank you!
As a kid, in ancient times (OK, I’m not that old, 27, but it seems to me like that..), we used to have once or even twice in a week just plain boiled potatoes with melted butter and when still hot, sprinkled with cheese. It would melt immediately, all nicely ooey gooey and it was the best meal I’ve could ever imagine! Simple, comforting, just perfect. I’m a sucker for cheese, all kinds existing on the planet Earth and potatoes were just a vessel that could carry it on. But me and my sister loved that so much! As the years passed, we tried to upgrade that “recipe” by roasting the potatoes, swapping traditional eidam for more luxurious cheese (brie, gorgonzola, goat cheese..) but the point stayed the same: potato and cheese! So this looks really good. Although, now I’d need to replace the classic ones for sweet potatoes. But I like that idea too: cut in rounds, prebake, smasch with a fork, bake more for crispiness (because that’s what you want!) and at the end, place the cheese to be melted. Serve, eat, enjoy, eat some more and do it again, because one batch sure won’t be enough! Nice job, Tiegh!
I do not consider 27 old at all! Potatoes and cheese is just one of the best combinations, so I could see why you and your sister would love that! I hope you love these as well, let me know what you think of them! Thank you!
looks yummy !! i will bake them with few alteration i will add coconut oil instead of olive oil
I hope you love this Sarah! Thank you!