A little Boursin, a drizzle of buttery olive oil, and a pan of potatoes—this is my kind of dinner prep. These creamy baked potatoes bring garlic-and-herb flavor to the table with just a handful of ingredients.
I start with Finch & Fennel’s butter-infused olive oil, then make a simple sauce by warming Boursin with chicken broth. Pour it over the potatoes, add Italian seasoning and Parmesan, and let the oven do the rest. There’s no heavy cream in this recipe; the Boursin gives the sauce its richness.
The detail to remember
Cover the dish with foil halfway through baking. The Parmesan goes on before the potatoes go into the oven, so covering partway through helps keep the top from getting too dark while the potatoes finish cooking.
Creamy Boursin Baked Potatoes
Oven: 375°F
Bake time: Approximately 45–50 minutes, depending on potato size
Ingredients
● 8 small potatoes, halved lengthwise
● 1 package (5.2 oz) Boursin Garlic & Fine Herbs cheese
● ½ cup chicken broth, plus a splash if needed
● Finch & Fennel butter-infused olive oil, for drizzling
● ½ cup shredded Parmesan
● Italian seasoning, to taste
Directions
1. Heat oven to 375°F. Arrange the halved potatoes cut-side up in a baking dish and drizzle with the olive oil.
2. Warm Boursin and chicken broth in a small saucepan over low heat, stirring until smooth and pourable.
3. Pour the sauce over the potatoes. Sprinkle with Italian seasoning and Parmesan.
4. Bake for approximately 45–50 minutes total. Cover with foil halfway through (around 23–25 minutes) and continue baking until fork-tender. Larger potatoes may need longer.
5. Spoon the sauce over the potatoes to serve. If the sauce becomes too thick, gently stir in a splash of warm broth.
A few little tips
Choose potatoes of similar size so they cook more evenly, and arrange them in a single layer. Check tenderness with a fork rather than relying only on the timer. If they still feel firm, keep them covered and give them more time.
Taste before adding extra salt—the Boursin, broth, and Parmesan already bring salt to the dish. And when it’s time to serve, don’t leave that sauce behind! Spoon it over each helping.
Bring them to the table
I’d pair these with roast chicken, steak, or pork tenderloin and a green vegetable. They’re simple enough for dinner at home and easy to work into a company’s-coming menu, too.
Save this recipe for the next time you want a creamy potato side with very little fuss.