Roasted Potato Bites with Brie & Mushrooms
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: American
  • 18 oz small yellow potatoes
  • 8 oz sliced cremini mushrooms
  • Half a wedge of triple cream brie (more, if you want!)
  • 4 tbsp butter, separated into 3 tbsp and 1 tbsp chunks
  • 1 tsp salt
  • Green onions (for garnish)
  1. Preheat oven to 425.
  2. Slice off the tips/ends of each potato, then slice the potato in half vertically. (Basically, slice your potatoes in half, then slice off the bottoms so that the halves can balance firmly on your baking sheet.)
  3. In a microwave safe bowl, melt 3 tbsp butter.
  4. Add sliced potatoes to your bowl, and toss to coat each piece with melted butter
  5. Sprinkle salt over the potatoes and toss again to distribute salt evenly.
  6. Spread buttered and salted potato halves in an even layer on a large baking sheet, making sure they don’t touch if possible. (I put mine on my baking sheet one by one in even rows, but you don’t have to. Just try to space them out on the baking sheet.)
  7. Bake for 20-25 minutes, or until crispy and golden.
  8. While potatoes are roasting, saute your mushrooms in a pan with 1 tbsp butter over medium-high heat, until soft and brown. Remove from heat.
  9. Slice brie into bite-sized chunks roughly the diameter of your potato halves.
  10. Take your potatoes out of the oven and allow to cool slightly.
  11. Layer each potato half with a chunk of brie and some mushrooms on top of that.
  12. Garnish with sliced green onions, if desired.
  13. Enjoy!
Recipe by Just Putzing Around the Kitchen at