Fried Soft Cheese Wheel with Roasted Potatoes Recipe
Introduction
This fried soft cheese wheel recipe offers a delightful combination of crispy golden crust and oozy, creamy center. Paired with smoky roasted potatoes, it’s a comforting and indulgent appetizer perfect for sharing with friends and family.
Ingredients
- 1 lb peewee potatoes (or new potatoes, small)
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp chipotle powder
- 1 tsp garlic powder
- 1½ tsp Herbes de Provence
- 3 tbsp flour
- Kosher salt (to taste)
- 1 large egg
- 1 tbsp heavy cream
- ½ cup panko
- 1 cup plain breadcrumbs
- 1 caprice de dieux (or brie wheel)
- Oil (for frying)
- Chives (chopped)
- Flaky salt (to taste)
Instructions
- Step 1: Preheat the oven to 400℉. Wash and dry the potatoes, then place them in a mixing bowl. Drizzle with olive oil and add smoked paprika, chipotle powder, garlic powder, Herbes de Provence, and a pinch of kosher salt. Toss to coat evenly.
- Step 2: Spread the potatoes on a lined baking sheet and roast for 20–25 minutes, or until tender when pierced with a fork.
- Step 3: Prepare your dredging stations on separate plates: Plate 1 with flour and a pinch of salt; Plate 2 with the egg whisked together with heavy cream; Plate 3 with a mix of panko and plain breadcrumbs.
- Step 4: Coat the cheese wheel in flour first. Then dip it into the egg mixture, followed by the breadcrumb mixture. Repeat the egg dip and breadcrumb coating once more. Chill the coated cheese for 15 minutes to set the crust.
- Step 5: Heat about 1½ inches of olive oil in a pan to 350°F. Carefully add the cheese wheel to the hot oil and fry until deeply golden on one side. Flip and fry the other side, spooning hot oil over the top to ensure even crisping. Remove the cheese and let it drain on a paper towel for a minute.
- Step 6: Transfer the fried cheese to a serving plate and sprinkle with flaky salt. Arrange the roasted potatoes beside the cheese and scatter chopped chives on top. Remove the top rind of the warm cheese just before serving so guests can dip into the creamy inside.
Tips & Variations
- For extra flavor, add fresh herbs like thyme or rosemary to the potato seasoning mix.
- If you don’t have caprice de dieux, brie or camembert are excellent substitutes for frying.
- Use a thermometer to maintain the frying oil temperature for the best crispy crust without melting the cheese too quickly.
- Try serving with a tangy fruit chutney or honey drizzle for a sweet contrast.
Storage
Fried soft cheese is best enjoyed immediately while warm and gooey. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days but will lose their crispiness. Reheat gently in a low oven to soften without further frying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the cheese wheel ahead of time?
Yes, you can coat the cheese and chill it in the fridge for up to an hour before frying. This helps the crust firm up and prevents the cheese from melting too fast during frying.
What oil is best for frying the cheese?
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Olive oil can work but keep the temperature controlled to avoid burning.
PrintFried Soft Cheese Wheel with Roasted Potatoes Recipe
This Fried Soft Cheese Wheel recipe features a decadent, crispy-coated cheese center paired with perfectly roasted seasoned potatoes. The soft cheese is breaded and fried to a golden crisp, making it ideal for a rich appetizer or indulgent snack. Roasted peewee potatoes seasoned with smoky and herbal spices complement the creamy, melted cheese for a mouthwatering combination.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: French
Ingredients
Potatoes and Seasoning
- 1 lb peewee potatoes (or new potatoes, small)
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp chipotle powder
- 1 tsp garlic powder
- 1½ tsp Herbes de Provence
- Kosher salt, to taste
Breading Station
- 3 tbsp flour
- Kosher salt, a pinch
- 1 large egg
- 1 tbsp heavy cream
- ½ cup panko breadcrumbs
- 1 cup plain breadcrumbs
Cheese and Frying
- 1 caprice de dieux (or brie) cheese wheel
- Olive oil, for frying (about 1½ inches deep)
- Chives, chopped (for garnish)
- Flaky salt, to taste
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the peewee potatoes thoroughly. Place them in a mixing bowl and drizzle with 3 tablespoons of olive oil. Add smoked paprika, chipotle powder, garlic powder, Herbes de Provence, and a pinch of kosher salt. Toss everything together until the potatoes are evenly coated with the spices and oil.
- Roast the Potatoes: Spread the seasoned potatoes out in a single layer on a lined baking sheet. Roast them in the preheated oven for 20 to 25 minutes or until they are tender when pierced with a fork and have a slightly crispy exterior.
- Set Up Breading Stations: Prepare three plates for dredging the cheese. On the first plate, combine 3 tablespoons of flour with a pinch of salt. In the second, whisk together 1 large egg with 1 tablespoon of heavy cream. On the third plate, mix the panko and plain breadcrumbs together.
- Coat the Cheese Wheel: Take your cheese wheel (Caprice de Dieux or Brie) and coat it thoroughly in the flour mixture. Then dip it into the egg and cream mixture. Next, press it into the breadcrumb mix until fully coated. Repeat the egg dip followed by another layer of breadcrumbs for a double coating. Place the coated cheese wheel in the refrigerator to chill for 15 minutes, helping the breading set.
- Fry the Cheese: In a deep pan, heat about 1½ inches of olive oil to 350°F (175°C). Carefully place the breaded cheese wheel into the hot oil. Fry until deeply golden brown on one side, then gently flip it. Continue frying the other side, spooning hot oil over the top to ensure even crisping. Once golden on all sides, remove the cheese wheel and drain it briefly on paper towels.
- Serve: Place the fried cheese wheel on a serving plate and sprinkle it with flaky salt. Arrange the roasted potatoes alongside and garnish them with chopped chives. To enjoy, remove the top rind of the warm cheese and serve immediately for dipping.
Notes
- Using a double breadcrumb coating helps achieve a crispier crust for the fried cheese.
- Be careful when frying to maintain the oil temperature around 350°F to avoid burning or undercooking the breading.
- You can substitute the Caprice de Dieux with Brie or Camembert if unavailable.
- Removing the wine rind just before serving allows the soft cheese to be enjoyed as a creamy dip.
- Roasted potatoes can be prepared ahead and reheated if desired.
Keywords: fried cheese wheel, roasted potatoes, crispy cheese appetizer, Caprice de Dieux recipe, French cheese dish
