Watch these Brie Cranberry Potato Bites disappear off of your appetizer table in minutes! A little sweet, a little savory and so easy to make. Thank you to The Little Potato Company for helping me share this recipe with you.
Brie & Cranberry Potato Bites Recipe
Cocktail parties, holiday festivities and game day get-togethers are filling up the calendar over the next few months. And you know what that means - appetizers, appetizer and more appetizers! If what happened in my house when I made these easy Brie and cranberry potato bites is any indication, I predict that these will disappear from your appetizer table in minutes.
Warm, melted Brie cheese and some sort of sweet fruit-based sauce is a classic combination. I, for one, have never met a baked Brie recipe (like this favorite!) that I didn't like and these roasted potato bites put on a new twist on melty Brie hors d'oeuvres.
There are approximately 647 reasons why I adore the Creamer potatoes from The Little Potato Company - taste, convenience and nutrition being just a few of those. But their little size, making them ideal for bite-sized appetizer and snacks, is at the top of the list. In this recipe, I used the Something Blue varietal (aren't they pretty?!), but most of the Little Potato Company varietals would work. In this smoked salmon recipe I used the Oven|Grill Ready potatoes and in this spinach artichoke recipe, I used the microwave ready potatoes. Versatility for the win!
What you need to make these potato appetizers:
- Potatoes: As I mentioned above, I used the Something Blue varietal of the Little Potato Company's Creamer potatoes. However, many of their other varietals would work. When you cut the potatoes in half, there should be enough room to fit a small square of Brie cheese on the cut side.
- Brie cheese: Almost any Brie will do, but something on the firmer side will be easier to slice.
- Cranberry sauce: Homemade cranberry sauce, like this one (link), or a good store-bought cranberry sauce or chutney will work well. If you don't have cranberry sauce on hand, fig preserves or even pepper jelly can be substituted.
- Rosemary: For ease, I used dried, crushed rosemary on the roasted potatoes and fresh rosemary leaves to garnish the bites. If using fresh rosemary for the roasted potatoes, increase the amount to 1 tablespoon.
Tips for making these potato bites:
- Cut the potatoes in half, then pile them on a baking sheet. Pour over the olive oil, and sprinkle with the rosemary, salt and pepper. Toss to coat the potatoes.
- Arrange the potatoes in a single layer on the baking sheet, cut side down. The cut side will brown nicely, making a pretty presentation.
- To make the Brie cheese easier to cut into small squares, place it in the fridge for about 30 minutes before slicing. If it becomes too soft while slicing, put it back into the fridge to firm it up again.
- Arrange the pieces of Brie on the roasted potatoes (now turned cut side up), then pop the baking sheet back into the oven to melt the Brie, which will just take a few minutes. Top each bite with cranberry sauce and a rosemary leaf.
- These are best when served warm, but are actually still rather satisfying at room temperature (my kids can attest to this as they were snacking on them all afternoon!)
Other Creamer potato recipes:
Vegan Potato Soup with Beans & Kale {Cookin' Canuck}
Mediterranean Roasted Potato Nachos {Cookin' Canuck}
Italian Crockpot Chicken & Potatoes {The Recipe Rebel}
Vegan Loaded Smashed Potatoes {Delicious Knowledge}
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Brie & Cranberry Potato Bites Recipe
Ingredients
- 1 pound Little Potato Company Creamer potatoes I used Something Blue, halved (about 18 potatoes)
- 1 tablespoon olive oil
- ¾ teaspoon crushed dried rosemary
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 4 ½ ounces Brie cheese
- 3 tablespoons cranberry sauce
- rosemary leaves for garnishing
Instructions
- Preheat the oven to 425 degrees F. Lightly coat a baking sheet with cooking spray.
- Place the halved potatoes in a pile on the baking sheet. Pour the olive oil over the potatoes, and sprinkle the rosemary, salt and pepper over top. Using tongs or your hands, toss the potatoes until coated.
- Arrange the potatoes in a single layer on the baking sheet, cut side down. Roast until the potatoes are tender when pierced with a fork, about 25 minutes.
- While the potatoes are roasting, cut the Brie cheese into 36 thin squares.
- Once the potatoes are cooked, flip them over so they are cut side up and place a piece of Brie cheese on each potato. Return to the oven until the cheese is melted, about 3 minutes.
- Top each potato bite with ¼ teaspoon cranberry and 1 rosemary leaf. Serve.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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