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Preheat oven to 220°C/200°C fan forced. Grease 24 holes of a 30ml (1 ½ tbsp) mini muffin pan with olive oil.
Place the potatoes in a saucepan and cover with cold water. Cover and bring to the boil over medium-high heat. Uncover the pan and cook for 15 minutes or slightly longer depending on their size. The potatoes should be tender when pierced with a small sharp knife. Drain and set aside on a board to cool.
Place a potato in each prepared muffin pan hole (see notes). Use your thumb (or a handle with a rounded end) to press down in the centre of each potato to make an indentation and form a tart shell shape. Brush the potatoes with olive oil, particularly around the rims. Season with salt.
Roast for 25-30 minutes or until golden brown. Set aside to cool slightly. Carefully lift out of the muffin pan and transfer to a baking tray.
Place a brie wedge in each potato shell. Top each with ½ tsp cranberry sauce. Roast for 5 minutes or until the brie has softened and potatoes are warm.
Season with freshly ground black pepper and sprinkle with thyme leaves. Serve warm.