BRIE, BACON & CRANBERRY SMASHED POTATOES

Updated at: Sat, 10 Feb 2024 11:55:02 GMT

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

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