Ingredients

For the Smashed Potatoes

• 20 to 25 baby potatoes
• 1 tsp salt
• 3 tbsp canola oil, plus extra to brush on the bottom of the baking tray.
• 2 tbsp Western Family salted butter, melted
• 2 tsp garlic and onion seasoning
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 tbsp fresh thyme, or 1 tsp dried thyme
• Extra thyme sprigs for topping

For the Cranberry-Mandarin Glaze

• 1 cup fresh or frozen cranberries
• 1/3 cup mandarin or orange juice
• 1 tbsp mandarin zest
• 1 tbsp honey
• 1 tbsp granulated sugar
• 1 tbsp balsamic vinegar
• 1/4 tsp ground nutmeg
• 1 large mandarin, roughly chopped

Directions

For the Smashed Potatoes

1. Preheat the oven to 425°F (220°C) and brush oil on the bottom of a baking tray.
2. Boil the baby potatoes in salted water for 10 to 15 minutes, or until they are just tender but not falling apart.
3. Drain the potatoes and pat them dry
4. In a small dish, combine the oil, melted butter, garlic and onion seasoning, salt, pepper, and thyme
5. Spread the potatoes out on the prepared baking tray and gently smash each potato with a flat-bottomed glass.
6. Brush the potatoes in the oil mixture until well-coated.
7. Bake for 15–20 minutes
8. Turn on the broiler and brown the potatoes for an additional 5 minutes, or until crispy.

For the Cranberry-Mandarin Glaze

1. While the potatoes are baking make the cranberry mandarin glaze
2. In a medium saucepan, over medium heat, combine cranberries, mandarin juice, mandarin zest, honey, balsamic vinegar, nutmeg, and mandarin pieces.
3. Simmer uncovered for 15–20 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Remove from heat and let cool for 10 minutes.
4. Use an immersion blender to blend the sauce until smooth.

For the Brie Cheese

1. Once the potatoes are crispy, remove them from the oven and top each potato with a slice of Brie cheese.
2. Return the potatoes to the oven for 2–3 minutes, until the Brie softens but still holds its shape and doesn’t melt completely.
3. Remove the potatoes from the oven.

Assemble the Potatoes

1. Spoon the thickened cranberry-mandarin glaze over the Brie-topped potatoes.
2. Garnish with extra rosemary sprigs.
3. Serve immediately!