Fried 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
Scale
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
