Roasted Smashed Baby Potatoes with Brie and Ancho Chili Jam
I am not entertaining too much lately but still, have been in the mood for making all kinds of little appetizers. Why do we have to make these just for guests? When my kids say not to fuss, it’s “just” them, I always tell them that they are the most important audience I have. Whatever you do, it has to start at home first. So I have made a few things to be posted in the next while. Today I am posting these darling little baby potatoes, steamed, smashed, roasted and then finished with a piece of melting brie melting on top. A spoonful of chili jam or something similar is delicious over the brie, or you can use crème fraiche or something else. It’s a very easy recipe, can be made in advance to a point and everybody seems to like it. The flavours are very nice.
10 baby potatoes, or as many as you need
2 tablespoon olive oil
A piece of brie for each potato
Ancho chili jam or a similar product, purchased
or crème fraiche
Wash the baby potatoes but do not peel. Place in a steamer basket over boiling water and steam, covered, until cooked through but still retain their shape.
Remove potatoes from steamer and lay on your work surface. With a potato masher press each potato down while still warm to flatten and “smash” it. The shape will be irregular, that’s fine.
Lay the smashed potatoes on a foil lined baking sheet and drizzle with the olive oil. Toss them gently so both sides are covered with the oil.
Sprinkle with salt, pepper and paprika.
Place the potatoes in a preheated 400℉ oven and roast until crisp and golden.
Remove from oven, lay a piece of brie on each potato and return to the oven until the brie just begins to soften and melt.
Remove from oven and spoon a little of the chilli jam over the brie.
Garnish with a few micro-greens and serve warm.