Flavorful Crispy Parmesan Potato Rounds for an Easy Lunch

Crispy Parmesan Potato Rounds with Whipped Brie, Cherry Tomato Confit & Basil Honey – The Ultimate Appetizer

In just about 45 minutes, you can create an incredibly crispy, cheesy appetizer that will steal the show at any gathering. These potato rounds are golden and crunchy on the outside, tender on the inside, and topped with a luscious layer of whipped brie, sweet and tangy cherry tomato confit, and a drizzle of fragrant basil honey. I first discovered this combination while wandering through a tiny market in Provence, where the simplicity of fresh ingredients elevated into something truly memorable. It’s one of those recipes that looks fancy but comes together with surprising ease.

Why You’ll Love This Recipe

• The potato rounds turn perfectly crispy in the oven without deep frying.
• Whipped brie adds a creamy, decadent base that balances the tangy tomatoes.
• Cherry tomato confit bursts with sweetness after a slow roast in olive oil.
• Basil honey brings a floral, herbaceous finish that ties everything together.
• It feels like a special occasion dish but is simple enough for a weeknight treat.

Ingredients

• 2 large russet potatoes, sliced into 1/4-inch rounds
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 8 ounces brie cheese, rind removed and softened
• 2 tablespoons cream cheese, softened
• 1 tablespoon unsalted butter
• 1 pint cherry tomatoes, halved
• 3 cloves garlic, thinly sliced
• 2 tablespoons extra-virgin olive oil for confit
• 1/4 cup honey
• 2 tablespoons fresh basil, finely chopped
• Flaky sea salt for finishing

Instructions

• Preheat your oven to 400°F and line a baking sheet with parchment paper.
• Toss potato rounds with olive oil, Parmesan, salt, and pepper until evenly coated.
• Arrange potatoes in a single layer on the baking sheet and bake for 20-25 minutes, flipping halfway, until golden and crispy.
• While potatoes bake, prepare the whipped brie by blending softened brie, cream cheese, and butter in a food processor until smooth and fluffy. Set aside.
• For the cherry tomato confit, combine halved tomatoes, sliced garlic, and extra-virgin olive oil in a small oven-safe dish. Roast at 400°F for 15-20 minutes until tomatoes are soft and slightly caramelized.
• Make the basil honey by gently warming honey in a small saucepan over low heat. Stir in chopped basil and let infuse for 2-3 minutes. Remove from heat.
• To assemble, spread a dollop of whipped brie onto each crispy potato round. Top with a spoonful of cherry tomato confit and drizzle with basil honey. Sprinkle with flaky sea salt and serve immediately.

Pro Tips

• Soak potato slices in cold water for 15 minutes before baking to remove excess starch and ensure extra crispiness.
• Make sure the brie is at room temperature before whipping to achieve a silky, lump-free texture.
• Don’t overcrowd the baking sheet with potatoes – they need space to release steam and crisp up properly.
• The basil honey can be made ahead and stored in the fridge for up to a week; just warm it slightly before drizzling.
• If your potatoes aren’t browning evenly, switch the oven to broil for the last 2-3 minutes, keeping a close eye.

Variations

• Swap the brie with whipped goat cheese or feta for a tangier, sharper flavor profile.
• Add a sprinkle of toasted pine nuts or crushed pistachios on top for extra crunch.
• Use sweet potatoes instead of russets for a slightly sweeter, more colorful base.
• Replace basil honey with a balsamic reduction or hot honey if you prefer a different sweet-savory balance.

Frequently Asked Questions

• Can I make the potato rounds ahead of time? Yes, bake them, let them cool, and reheat in a 375°F oven for 5-7 minutes to restore crispiness.
• What if I don’t have a food processor for the whipped brie? You can mash the brie and cream cheese together with a fork, though it won’t be as smooth. A hand mixer works well too.
• Can I use dried basil instead of fresh for the honey? Fresh basil is strongly recommended for its vibrant color and flavor, but dried basil can work in a pinch – use half the amount.
• How do I store leftovers? Store components separately in airtight containers in the fridge for up to 3 days. Assemble just before serving to keep the potatoes crispy.
• Is there a way to make this dairy-free? Use a dairy-free brie alternative and nutritional yeast in place of Parmesan, but the texture and flavor will change.
• Can I grill the potatoes instead of baking? Absolutely, grill the slices over medium heat for about 4-5 minutes per side for a smoky twist.

More Recipes You’ll Love

• Crispy Parmesan Sweet Potato Rounds
• Crostini with Whipped Brie & Roasted Strawberries & Honey
• Heirloom Tomato Burrata with Basil Honey
• Pistachio Pear Skewers with Whipped Brie & Cherry Honey
• Crispy Flatbread with Brie, Cranberry, Walnuts & Honey

Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.