Brie, Bacon & Cranberry Smashed Potatoes

Print Recipe

5 from 2 votes

Brie, Bacon & Cranberry Smashed Potatoes

Crispy smashed potatoes topped with gooey brie, cranberry sauce and crispy bacon!

Prep Time10

Cook Time1 10

Steaming time10

Total Time1 30

Course: Appetizer, Finger Food, Party Food

Cuisine: Western

Servings:

Author: Chris Collins

Equipment

Pot & Colander (for boiling potatoes)
Large Bowl (for seasoning/oil)
Large Mug or Measuring Cup
1-2 Large Baking Trays (for baking smashed potatoes)
Tray or Pan (for cooking bacon)
Sharp Knife & Chopping Board
Brush

Ingredients

5 slices of Streaky Bacon, cooked & diced (see notes)
20 Baby Potatoes (approx 600-700g/1.3-1.5lb)
2 tsp + 1/4 - 1/2 tsp Salt
2 tbsp Olive Oil, plus more as needed
1/4 tsp EACH: Garlic Powder, Black Pepper
150g / 5oz Brie, diced
100g / 3.5oz Cranberry Sauce
finely diced Fresh Chives, to garnish

Instructions

Add the potatoes to a large pot with enough cold water to comfortably them. Stir in 2 tsp salt then bring to a boil. Once boiling, cook until fork tender, around 20-25mins depending on the size of the potatoes.
Drain the potatoes and let them sit in the colander for 5 minutes to allow some steam to escape. Preheat the oven to 200C/390F.
Tip the potatoes into a large bowl and toss in 2 tbsp oil, 1/4 - 1/2 tsp salt and 1/4 tsp garlic powder and black pepper. Spread the potatoes out on a 1-2 large greaseproof baking trays, then use a large mug or measuring cup to press down on each potato. The thinner you smash them, the crispier they'll be. Just be careful they don't break apart. They need to stay intact. Leave to sit for another 5 minutes to allow some more steam to escape.
Use a brush to collect the leftover oil in the bowl and liberally brush over the smashed potatoes (add a drizzle more oil to the bowl if there's not much left). Bake the potatoes until deep golden, visibly crispy and just starting to char around the edges, approx 30-35mins.
Remove the tray and top the potatoes with brie, then pop back in the oven for 2 minutes, or until it JUST starts to melt. Top with cranberry sauce, bacon and chives, then serve up and enjoy. I find it easiest to remove them with a plastic spatula/flipper. They'll crisp up slightly more as they cool.

Video

Notes

a) Bacon - I typically bake this until crisp at the same time as the potatoes. You can pan-fry if you'd prefer.

b) Cheese - Don't completely melt the brie, otherwise it'll spill out into the pan. Only bake until it just starts to soften/melt. You can sub camembert.

c) Potatoes - Try and ensure all of the potatoes are similar in size, so they cook at a similar rate. Smaller potatoes will boil and roast faster than larger ones.

d) Thickness - I try and get them as thin as I can without them falling apart. You can keep them slightly thicker, which will leave them slightly more fluffy in the centre if you'd prefer.

Nutrition