Christmas potato wreath
It’s Christmas, babs, and nothing screams “HOLIDAYS!” quite like a showstopper centrepiece that’ll make everyone at the table gasp. Forget boring candles or a plate of dry crackers because this year, we’re talking about a Christmas wreath made entirely of carbs, cheese, and festive flair. Yes, I’ve turned potatoes into a literal work of art, and trust me, it’s as delicious as it is extra. Did you expect anything less tbh?
Picture it…
Golden roasties, crispy potato cubes, buttery noisettes, and a melty baked camembert at the heart of it all, oozing its cheesy goodness, just begging to be dipped into. Drizzled with cranberry sauce for that pop of festive tang, scattered with fresh herbs to make it all look like you’ve spent hours handcrafting it (spoiler: you haven’t), and dusted with parmesan because, let’s face it, every dish is better when there’s a cheesy sprinkle on top. It’s indulgent, it’s stunning, and most importantly, it’s potatoes. What more could you possibly want?
If you’re hosting this year and want to wow the room without too much stress (because we all know Christmas hosting is chaotic), this wreath is your saviour. It’s fancy enough to impress Aunt Barbara, who always brings “a signature pavlova” like she’s competing on Bake Off, but comforting enough to have your little cousins and even the pickiest eaters diving in. And let’s be honest, carbs and cheese are the ultimate crowd-pleasers. Even if the turkey’s a bit dry (been there), everyone will remember the wreath.
Is it difficult to make?
What’s brilliant about this is how flexible it is. I went for a mix of roasties, noisettes (so buttery and fancy, hun), and crispy potato cubes because variety is the spice of life, or in this case, the spice of spuds. But if you’re low on time, you could totally make this with just roasties or cubes. As long as you’ve got something crispy, golden, and delicious, it’s going to work.
The centrepiece camembert is the gift that keeps on giving. Once the wreath has been devoured, you’re left with a bubbling pool of molten cheese, perfect for dipping any leftovers, or just eating straight from the dish with a spoon (this is a judgment-free zone). Add a drizzle of cranberry sauce, some chopped herbs (hello parsley, rosemary, and thyme), and that parmesan snowstorm at the end.
The perfect sharer that you’ll want to not share
This wreath is also perfect for sharing, which makes it great for the awkward bit of Christmas Day when everyone’s waiting for the main meal but secretly getting hangry. Plonk this on the table, pop open a bottle of bubbly, and watch as people’s faces light up. It’s interactive, it’s fun, and it doubles as a centrepiece and snack, which is multitasking at its finest.
Let’s also talk about how blooming photogenic this wreath is. You’ll be snapping pictures of it from every angle, and so will everyone else at the table. It’s practically made for Instagram, get those festive filters ready.
And if you’re wondering how to make this ahead of time, don’t stress. You can par-cook the spuds earlier in the day and bake them off just before serving. The camembert is a quick 15-minute job in the oven, so it all comes together without too much fuss. The cranberry drizzle and herbs go on at the end for that finishing touch, and suddenly you look like a festive food goddess who’s got it all together.
Oh, and one more thing: this wreath is not just for Christmas Day. Nope, I fully endorse making this beauty for Boxing Day, New Year’s Eve, or any random evening in December when you feel like being fancy. It’s the gift that keeps on giving, whether you’re entertaining guests, feeding the family, or just treating yourself (because self-care is important, huns).
So, if you’re still deciding what to serve this Christmas, let me make it easy for you. This wreath ticks all the boxes: it’s delicious, it’s easy, it’s festive, and it’s basically a carby hug on a plate. Serve it alongside some fizz, play Fairytale of New York in the background, and get ready to embrace the Christmas spirit in full force. Carbs, cheese, and good vibes only. Merry Spudmas 🎄🥔
Christmas potato wreath
By Poppy Cooks
https://www.poppycooks.com/recipes/christmas-potato-wreath/
Ingredients
For the roasties
- 4 Maris Piper potatoes, peeled and quartered
- 100ml neutral oil
- Salt
Metric
Imperial
For the noisettes
- 4 medium maris piper potatoes
- 50g salted butter
- 2 garlic cloves, sliced thinly
- 1 tsp chilli flakes
- 2 tsp runny honey
- Salt
Metric
Imperial
For the crispy cubes
- 5-6 Maris Piper potatoes cut into small even sized cubes
- 2 tbsp vegetable oil
- 1 bulb of garlic
- 3 sprigs of Rosemary, leaves removed
- 20g Parmesan, finely grated
- Salt
Metric
Imperial
To serve the wreath
- Fresh cranberries
- Fresh thyme, rosemary and sage
- Whole camembert
- Extra parmesan to grate over the top
Metric
Imperial
Instructions
- For the noisettes: Peel and ball your potatoes, you should get around 3-4 balls per potato, depending of the size of the spud. I use a melon baller to get that spherical shape. Once balled, place them in a pan of cold salted water, bring to the boil and cook for around 8-10 minutes until tender. Don't let them get too soft as you don't want them to lose their shape and go mushy. Drain them off and get a frying pan on medium heat with the butter in. Once the butter is frothy add the potato balls in the buttery pan and leave to cook for say 10-15 minutes more. Keep stirring and turning the potatoes over. You want the butter to turn brown and frothy. At this point add in the garlic, chilli and honey and leave to cook for another 5 minutes or so.
- For the roasties: Get your potatoes into cold, heavily salted water and boil for around 15 minutes until falling off the tip of the knife. Drain off the potatoes and leave to steam dry in the colander with a tea towel over for a further 10 minutes. Preheat the oven to 200°C Fan/400°F/Gas Mark 9 and get the oil into a baking tray and get it into the oven to get hot. Once the potatoes are have steam dried, carefully pour them into the hot tray with the oil and pop back into the oven. Cook for 30 minutes then remove from the oven and give the potatoes a turn. Return to the oven for a further 20-25 minutes.
- For the crispy cubes: Preheat oven to 180°C/400°F/Gas Mark 6. Place potatoes in a pan with cold water and plenty of salt. Bring to the boil and cook for 7 minutes, or until tender enough to fall off the end of a knife. Then drain and leave in the colander with a tea towel over them to steam dry for 10 mins. Add the oil to a baking tray and place in the oven to get HOT. Cut the top off the garlic bulb and place it in some foil with a sprig of rosemary, a touch of oil and a sprinkle of salt. Then wrap tightly. Get the hot tray out of the oven and add the potatoes and foiled garlic to the tray. Roast for 30 minutes, then give the potatoes a shake and leave to cook for a further 15-20 minutes. Chop the remaining rosemary leaves and grate the Parmesan. Remove your potatoes and garlic from the oven and get the garlic and rosemary out of the foil. Squeeze the garlic out and mix with the rosemary and Parmesan to form a paste. Get all of that paste on to the potatoes, season with salt and pepper and give them a good toss to coat.
- Assemble your wreath around the baked camembert and decorate to your hearts content! Add sprigs of fresh herbs and cranberries for some festive flair, and a final dusting of parmesan snow.
6 Comments
Dying to make this but unfortunately the ingredients and recipe are blank ?
Hi Kat, the recipes are linked in the main intro paragraph as it’s a collection of some of Poppy’s most popular spud recipes from the website. Hope this helps 🙂
I don’t see the recipe?
It’s a collab of some of Poppy’s moste popular potato recipes which have been linked in the intro paragraph. Hope this helps 🙂
Looks amazing. Can’t find the recipe (or the link in the intro paragraph). Loooooooove potatoes.
Hey Leanne! Separate recipes should be linked in the first paragraph but will look into this. You can also switch it up and use whatever potato recipes you fancy for this one.