food

Cheesy Brie Smashed Baby Potatoes

Cheese and potatoes, what's not to love?

food

Cheesy Brie Smashed Baby Potatoes

Cheese and potatoes, what's not to love?

Ingredients

Baby Potatoes

  • 2 lb baby potatoes
  • 1/4 cup Extra Virgin Olive Oil
  • 2 garlic cloves
  • 1 small rosemary branch
  • 2 bay leaves
  • kosher salt

Cheese Melt

  • 5 Oz chopped Brie
  • 5 Oz chopped Camembert
  • 1/2 cup ricotta
  • Zest of 1 lemon
  • Juice of 1/2 a lemon
  • Freshly ground black pepper
  • Chili flakes
  • Extra Virgin Olive Oil

Red Aioli

  • 1/3 cup whole milk at room temperature
  • 1 cup sunflower oil
  • paprika, salt and pepper to taste (can be mild, smoked, or hot paprika)

Steps

Baby Potatoes

  1. Fill a big pot with water, add a little salt, 2 garlic cloves, 1 small rosemary and 2 bay leaves and bring to a boil
  2. When the water is boiling, add baby potatoes
  3. Cook the potatoes until you can easily pierce them with a fork (20-25 minutes) Drain and set aside.
  4. Place each potato on the greased baking sheet and press down with another similar baking sheet (a potato smasher can be used as well). Don’t push too hard or you will make a puree! Reserve for later.
  5. When ready to assemble, place pressed potatoes on a greased baking sheet and cook until golden crisp edges are achieved (375° F preheated oven for 20 minutes)
  6. Remove from oven and add the cheese melt mix on each potato
  7. Bake for 10 more minutes or until cheese is melted
  8. Serve with sliced figs, drizzle citric jam and sprinkle chili flakes on top
  9. Drizzle red aioli to taste or arrange for dipping
  10. Garnish with more rosemary

Cheese Melt

  1. Mix all the ingredients together and reserve

Red Aioli

  1. Combine all the ingredients in a jar.
  2. Mix with a hand mixer slowly moving the blender up and down
  3. Form a nice thick sauce, almost like mayonnaise
  4. Transfer to a plastic sauce bottle and chill until needed