Ingredients
For the Potatoes
1.5 lb (700 g) baby potatoes
2 tbsp (30 ml) olive oil
½ tsp salt
¼ tsp black pepper
For the Brie Fondue
8 oz (225 g) brie cheese, rind removed
½ cup (120 ml) cream or milk
1 clove garlic, minced
For the Garlic Herb Oil
3 tbsp (45 ml) olive oil
1 tbsp fresh parsley, chopped
1 tsp fresh thyme, chopped
1 clove garlic, minced
Garnish
Extra herbs
Instructions
Preheat oven to 425°F (220°C).
Boil potatoes in salted water for 15–20 minutes until fork tender.
Drain and place on a baking sheet.
Gently smash each potato with the bottom of a glass.
Drizzle with olive oil, salt, and black pepper.
Roast for 20–25 minutes until crispy and golden.
In a saucepan, heat cream with garlic, then add brie and stir until melted and smooth.
In a small pan, warm olive oil with garlic, parsley, and thyme until fragrant.
Serve crispy potatoes with warm brie fondue and drizzle garlic herb oil over the top.
Garnish with extra herbs and serve immediately.