Last updated on January 6, 2026

A Cozy Welcome

Have you ever wanted a snack that tastes like a warm holiday hug — savory, a little sweet, and impossibly comforting? I remember the first time I mashed tiny potatoes in my grandmother’s kitchen and accidentally sent a few across the counter; we laughed, kept cooking, and discovered how crispy edges and soft centers can make any night feel special. If you’re worried this recipe is fussy for a beginner, I promise it’s forgiving: small steps, simple tools, big payoff. If you like ideas for pairing these with other cozy dishes, I often team them with easy mains like cheesy mashed potatoes and garlic chicken for a full, comforting plate.

A Quick Look at This Brie and Cranberry Smashed Potatoes Recipe

Brie and Cranberry Smashed Potatoes features baby potatoes and creamy Brie as the two stars, finished with bright cranberry sauce for a sweet-tart pop. This dish is a comfort-food winner that’s also quick enough for weeknights and elegant enough for guests. It’s forgiving for beginners — you can’t really ruin a smashed potato — and it’s a great way to turn pantry staples into something memorable. Scroll on to learn why the Brie melt and cranberry finish are worth trying the first time.

Ingredients You’ll Need for Brie and Cranberry Smashed Potatoes

Essentials

750 g baby potatoes (small new potatoes or baby Yukon Golds work beautifully)
3 tablespoons olive oil (for brushing and crisping)
2 cloves garlic, minced (fresh for best flavor)
1 tablespoon fresh rosemary, finely chopped (or about 1 teaspoon dried if that’s what you have)
Salt to taste (kosher or sea salt recommended)
Freshly cracked black pepper (to taste)
About 150–200 g Brie cheese, sliced or cut into small wedges (room temperature Brie melts easiest)
3–4 tablespoons cranberry sauce (store-bought or homemade — see notes below)

Optional add-ons

Fresh thyme or chopped parsley for garnish and extra herbiness
A drizzle of honey or maple syrup for an extra sweet contrast (go light — a little goes a long way)
A pinch of smoked paprika for depth and a subtle smoky note
Toasted walnuts or pecans, roughly chopped, for crunch and nutty flavor
A squeeze of lemon juice to brighten the cranberry topping just before serving

Substitutions and shortcuts

Potatoes: If you can’t find baby potatoes, use small red potatoes or fingerlings. Cut medium potatoes into uniform 1–1.5 inch pieces so they cook evenly.
Olive oil: Use avocado oil or light vegetable oil as a substitute if needed. For extra flavor, mix in a little melted butter with the oil.
Garlic: Replace fresh garlic with 1/2 teaspoon garlic powder in a pinch, but add it later so it doesn’t burn in the oven.
Rosemary: Dried rosemary works, but chop it finely or crumble it to avoid tough bits. Thyme is a great herbal substitute.
Brie: If you don’t have Brie, Camembert or a soft triple-cream cheese will melt similarly. For a budget-friendly option, use a mild melting cheese like young Gouda or Havarti and add a touch of cream cheese for silkiness.
Cranberry sauce: Use whole-berry or smooth. If you like fresh cranberry flavor, mix a teaspoon of orange zest into store-bought sauce. You can also substitute with fig jam or a tart cherry compote for a different fruity pairing.
Time-saver: Use pre-cooked small potatoes (leftovers or refrigerated roasted potatoes). Warm them, then press gently to smash and proceed with the recipe — reduce final bake time accordingly.

How to Make Brie and Cranberry Smashed Potatoes Step-by-Step

I like to tell beginners that this recipe is mostly patience and a little elbow grease. Below I walk you through each step with small tips so your potatoes come out golden, crispy, and topped with melty Brie and bright cranberry sauce.

Prepare and heat the oven
- Preheat your oven to 425°F (220°C). Make sure a rack is in the middle of the oven for even browning. If your oven runs hot or cold, a quick oven thermometer check helps — consistent heat makes a big difference for crispiness.
Parboil the potatoes for tenderness
- Put the baby potatoes in a pot and cover them with cold water by about an inch. Add a generous pinch of salt to the water — this seasons the potatoes from the inside out.
- Bring to a boil over high heat, then lower to a steady simmer. Cook until a fork slides into the largest potato easily, roughly 12–18 minutes depending on size. You want them fork-tender, not falling apart. Drain in a colander and let them sit for 2–3 minutes to steam off excess moisture.
Arrange and smash
- Line a large baking tray with parchment paper or a silicone mat for easy cleanup and to help with browning. Arrange the drained potatoes on the tray, spread out so they have room — don’t overlap.
- Use a heavy-bottomed glass, a small jar, or a potato masher to press down on each potato until it flattens to about 1/2 inch thick and splits slightly at the edges. The more surface area you expose, the crispier the edges after baking.
Make the garlic-rosemary oil and brush on potatoes
- In a small bowl, whisk together the 3 tablespoons olive oil, minced garlic, chopped rosemary, and a pinch of salt and pepper. I like to taste a drop to check the balance — the garlic should be present but not overpowering.
- Brush this mixture generously over each smashed potato, getting into the little creases and edges. The oil helps crisp those exposed bits and distributes flavor.
Bake until golden and crispy
- Slide the tray into the preheated oven and bake for 40–45 minutes. About halfway through, check and rotate the tray if your oven has hot spots. You’re aiming for deeply golden edges and a crunchy texture on the exposed tops while the insides remain pillowy.
- If you want extra crispiness, you can switch the oven to broil for the last 1–2 minutes, watching like a hawk so nothing burns.
Add Brie and finish melting
- Remove the tray from the oven and quickly top each potato with a slice or wedge of Brie. Place back in the oven for an additional 2–3 minutes — you want the Brie to soften and start to melt but not completely lose its character. If you prefer a gooey sheet of cheese across several potatoes, use larger slices or slightly longer time.
Top with cranberry sauce and garnish
- Spoon about 1/2 to 1 teaspoon of cranberry sauce onto each Brie-topped potato. The tart-sweetness pairs beautifully with the creamy cheese. Scatter a little extra chopped rosemary or thyme on top. If using nuts, sprinkle them now for texture. A small drizzle of honey is a lovely optional finishing touch.
Serve immediately and enjoy
- Serve while warm so the Brie is gooey and the edges are still crisp. These are best enjoyed right away, though you can reheat in a hot oven for a few minutes if needed. For a full meal, pair with a simple green salad or roasted vegetables.

Tips I use every time: don’t overcrowd the pan, taste and adjust your seasonings at the oil stage, and allow the potatoes a minute or two after draining so they’re easier to smash.

Common Mistakes to Avoid

Even simple recipes trip people up sometimes. I’ve learned the hard way and now I share what to watch for so you avoid the same mishaps.

Mistake 1: Parboiling the potatoes for too long

If you overcook the potatoes, they’ll fall apart when you try to smash them and turn into a mushy mess instead of keeping a pleasing shape. Aim for fork-tender but still intact — start checking at 12 minutes and remove as soon as the fork slides in easily.

Mistake 2: Skimping on oil or seasoning

A common beginner mistake is to use too little oil or salt and expect flavor to appear later. The oil and herbs are crucial for crisping and taste. Be generous enough to coat each smashed surface so it browns properly and tastes seasoned through.

Mistake 3: Crowding the pan

If the potatoes are too close together they steam instead of crisping. Give each potato a little breathing room so hot air can circulate and produce those satisfying crunchy edges. Use two trays if needed rather than packing them in.

Serving Suggestions for Brie and Cranberry Smashed Potatoes

These potatoes can be a star appetizer, a comforting side, or a cozy main for one. I love how they pair with both casual and slightly dressier meals.

Cozy main or vegetarian centerpiece

Serve a larger portion with a green salad, roasted root vegetables, and perhaps warm crusty bread. They’re rich, so a crisp salad with a tangy vinaigrette balances things nicely.

Party platter or holiday appetizer

Arrange the smashed potatoes on a serving board and sprinkle with chopped herbs and toasted nuts for texture. Guests can pick them up with fingers or small forks — they make a lovely addition to a holiday spread without much fuss.

Weeknight side for easy dinners

Pair with roasted chicken thighs, pan-seared salmon, or a simple grain bowl. I sometimes keep leftover cranberry sauce on hand specifically for this purpose — it brightens even the simplest weeknight plate.

Conclusion

I hope you’re feeling excited to make these Brie and Cranberry Smashed Potatoes — they’re truly easier than they look, endlessly customizable, and perfect for beginner cooks who love a satisfying, cozy dish. For inspiration from another angle, I like to peek at variations like a brie, bacon & cranberry smashed potatoes recipe (for those who eat bacon) or a twist on the fruit-and-cheese pairing at Good Food Discoveries’ Brie and Cranberry Smashed Potatoes — both helped me think about little finishing touches and presentation ideas when planning a spread. Try it once, then make it your own; I’d love to hear how you add your signature touch.

FAQs About Brie and Cranberry Smashed Potatoes

Q1: Can I make Brie and Cranberry Smashed Potatoes ahead of time?
A1: You can parboil the potatoes a day ahead and refrigerate them. When ready to finish, smash, brush with the oil-herb mixture, and bake. Add Brie and cranberry sauce just before serving so the cheese stays melty and the cranberry topping is fresh.

Q2: Are Brie and Cranberry Smashed Potatoes suitable for vegetarians?
A2: Yes — as written, this recipe is vegetarian-friendly. Just be sure any additional toppings you choose (like nuts or garnishes) align with vegetarian preferences.

Q3: How do I store leftovers of Brie and Cranberry Smashed Potatoes?
A3: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 8–10 minutes to revive crispiness; avoid microwaving if you want to preserve texture.

Q4: Can I use cream cheese or another cheese instead of Brie in Brie and Cranberry Smashed Potatoes?
A4: Yes. Brie gives a unique creamy, slightly earthy flavor, but Camembert, young Gouda, Havarti, or a mix of cream cheese and shredded cheese will also melt nicely. Adjust amounts to get the creaminess you like.

Q5: What cranberry sauce is best for Brie and Cranberry Smashed Potatoes — whole berry or smooth?
A5: Both work well. Whole-berry sauce adds texture and a rustic look, while smooth sauce spreads and melds with the Brie more evenly. I often add a small spoonful of whole-berry sauce and a touch of orange zest for brightness.

Brie and Cranberry Smashed Potatoes