Categories: Sides

Ingredients

• 1 1/2 pounds mixed baby potatoes
• 1 tablespoon extra virgin olive oil
• kosher salt and pepper
• 3 tablespoons butter, melted
• 2 cloves garlic, grated
• 2 tablespoons chopped fresh thyme
• 8 ounces brie, cut into small wedges
• 1-2 teaspoons white truffle oil
• 8 pan-fried sage leaves
• crushed pink peppercorn

Directions

1. Preheat the oven to 400 degrees F.

2. On a large baking sheet, toss together the potatoes, olive oil and a pinch each of salt and pepper. Transfer to the oven and roast 20 minutes or until the potatoes are fork tender. Using a potato masher or a fork, gently press down on the potatoes, smashing them to about 1/4 inch thickness.

3. Mix together the butter, garlic, and thyme. Drizzle the butter over the potatoes and return the potatoes to the oven and roast another 20-25 minutes or until golden and crisp. During the last 5 minutes of cooking, add a thin slice of brie to each potato and roast until melted.

4. Arrange the warm potatoes on a serving plate and drizzle with truffle oil. Top with sage and peppercorns. Enjoy!

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