Smashed spuds with gooey Brie and rosemary

Smashed spuds with gooey Brie and rosemary Easy Food
Serves 4
900g baby potatoes
60g butter, melted
2 large garlic cloves, crushed
1 tsp fresh rosemary, finely chopped
Salt and black pepper
200g brie, sliced
  1. Preheat the oven to 190˚C/170˚C fan/gas mark 5. Line a baking tray with parchment paper.
  2. In a large bowl, combine the potatoes with the butter, garlic and rosemary. Season with salt and black pepper and toss to coat well.
  3. Spread the potatoes out in an even layer on the prepared baking tray. Bake for 25-30 minutes until tender when pricked with a fork.
  4. Remove from the oven and crush each potato with the back of a fork. Top each with a small slice of Brie and return to the oven. Bake for 10 minutes longer until the cheese is lightly golden and melted, then serve immediately.

Per Serving 408kcals, 26.3g fat (16.5g saturated), 28.9g carbs, 0.3g sugars, 16.4g protein, 5.8g fibre, 0.463g sodium


Take these to the next level by scattering over some crispy bacon and sautéed onions before serving – tartiflette smashed spuds!