Brie and Cranberry Jacket Potatoes

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These golden smashed potatoes are baked in garlic herb oil, then topped with creamy brie and sweet cranberry sauce. A super easy but impressive side dish or festive party plate.

A black plate with smashed potatoes topped with cheese, sun-dried tomatoes, and herbs, garnished with fresh rosemary sprigs.

Almost everyone loves a jacket potato. However, we decided to take them to the next level with the addition of cranberry and brie. They did not disappoint! The secret to these Brie and Cranberry Jacket Potatoes is twice cooking them. First the potatoes are par-boiled, then baked in the oven after being pressed with a spoon. This produces the most amazing, crispy, garlic infused potatoes. For another epic brie and cranberry combo, be sure to check out our famous Cranberry Pastry Wreath.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Brie and Cranberry Jacket Potatoes

Ingredient notes:

A tray of potatoes, jar of cranberry sauce, round of brie cheese, fresh rosemary, thyme, garlic cloves, oil, salt, and pepper arranged on a countertop.

Potatoes: Go for a floury or starchy potato variety that will give the best result for smashed or baked potatoes. Agria is the top choice in NZ. It has a fluffy interior that softens beautifully when pre boiled and gets extra crispy and golden in the oven. Waxy potatoes hold their shape, so they won't smash as easily and won't give you that classic fluffy baked-potato centre. They will still crisp up, but the inside will stay smooth and firm rather than light and fluffy.
Brie: A soft, creamy cheese that melts beautifully over the hot potatoes, adding richness and flavour. Pairs perfectly with the cranberry sauce, a classic combo
Rosemary and Garlic: Mixed with the olive oil, the rosemary and garlic coat the potatoes as they bake, infusing them with a savoury, aromatic flavour. The garlic adds richness and depth, while the rosemary gives a fragrant note while helping crisp up the potatoes nicely.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat the oven to 180°C fan bake. Clean the potatoes well and trim off any imperfections. Place in a large pot of warm water. Bring to the boil, then simmer until almost tender, firm in the centre but a knife should still slide in. Adjust timing to potato size (mine took 15 minutes for 12 potatoes).

A large pot filled with whole unpeeled potatoes submerged in water, sitting on a stovetop, ready to be boiled.

A black baking dish with olive oil, rosemary sprigs, and chopped garlic on a light countertop.

In a large baking tray, prepare the garlic herb oil: add olive oil, chopped rosemary, and crushed garlic. Slice the brie into the same number of pieces as potatoes (I cut mine into 12).

A black roasting pan with whole baby potatoes, sprigs of rosemary, and chopped garlic on a white countertop.

A black baking tray with smashed, roasted potatoes seasoned with herbs and salt on a white countertop.

Drain the potatoes and tip them into the prepared tray. Season with salt and pepper, then shake to coat in the oil. Bake for 20 minutes. Flip potatoes, cut an 'X' on top of each, then gently press down with the back of a spoon to crush slightly.

A baking tray filled with smashed potatoes, each topped with a wedge of cheese and a spoonful of red relish or sauce, on a speckled countertop.

A black roasting tray filled with smashed potatoes, each topped with melted cheese and a dollop of red sauce or chutney, set on a light speckled countertop.

Top each potato with a slice of brie and 1-2 tsp cranberry sauce. Return to the oven for 10 more minutes till the cheese is turning golden. Remove from the oven, garnish with fresh thyme, and transfer to a serving platter. Serve hot from the oven.

A black plate with smashed potatoes topped with melted cheese and cranberry sauce, garnished with rosemary sprigs on a marble surface.

Recipe FAQs:

Can I use a different cheese?

Yes. Camembert, blue cheese or even grated cheddar will work, but brie gives the best creamy melt.

Why do I have to pre boil the potatoes?

Can I skip this step? You can skip the pre boil, but the potatoes will need a much longer bake time, around 40 to 50 minutes before smashing. The skins will go extra crispy, which is a nice variation, but the centres won't be as fluffy as the pre boiled version. Both ways work - it just depends on the texture you prefer. Also you'll need to keep the rosemary and garlic out because that longer bake time will burn them and give a slightly bitter flavour.

Storage:

Store your leftover jacket potatoes in the fridge in a sealed container for up to 5 days. To reheat you can microwave and place in the air fryer or hot oven to crisp back up. I wouldn't recommend freezing as potatoes turn a funny texture after thawing.

Top tips:

Use small or medium potatoes so they cook evenly and crisp up better.
Make sure the potatoes are almost tender before baking so they smash easily.
Cut a small X in the top before pressing to avoid the skins splitting randomly.
If the brie melts too fast, pop the tray on a higher shelf to brown lightly.
Add the cranberry sauce after smashing so it stays on top and doesn't slide off.

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Brie and Cranberry Jacket Potatoes

Yield: Serves 12

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

These golden smashed potatoes are baked in garlic herb oil, then topped with creamy brie and sweet cranberry sauce.

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Ingredients

1.4kg potatoes (small to medium-sized)
¼ cup olive oil
3 cloves garlic, crushed
3 sprigs rosemary, finely chopped
125g brie
½ cup Cranberry Sauce (125g)

To serve

Fresh Thyme
Extra rosemary to garnish plate (optional)

Instructions

Preheat the oven to 180°C fan bake. Clean the potatoes well and trim off any imperfections.
Place in a large pot of warm water. Bring to the boil, then simmer until almost tender, firm in the centre but a knife should still slide in. Adjust timing to potato size (mine took 15 minutes for 12 potatoes).
In a large baking tray, prepare the garlic herb oil: add olive oil, chopped rosemary, and crushed garlic.
Slice the brie into the same number of pieces as potatoes (I cut mine into 12).
Drain the potatoes and tip them into the prepared tray. Season with salt and pepper, then shake to coat in the oil.
Bake for 20 minutes. Flip potatoes, cut an X on top of each, then gently press down with the back of a spoon to crush slightly.
Top each potato with a slice of brie and 1-2 tsp cranberry sauce. Return to the oven for 10 more minutes till the cheese is turning golden.
Remove from the oven, garnish with fresh thyme, and transfer to a serving platter. Serve hot from the oven.

Notes

Use small or medium potatoes so they cook evenly and crisp up better.
Make sure the potatoes are almost tender before baking so they smash easily.
Cut a small X in the top before pressing to avoid the skins splitting randomly.
If the brie melts too fast, pop the tray on a higher shelf to brown lightly.
Add the cranberry sauce after smashing so it stays on top and doesn’t slide off.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 205Total Fat: 8gSaturated Fat: 3gUnsaturated Fat: 6gCholesterol: 10mgSodium: 78mgCarbohydrates: 29gFiber: 3gSugar: 5gProtein: 5g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya