Preheat the oven to 220℃/200℃ (430℉/390℉).
Peel and slice the potatoes. Slice larger potatoes into 6-8 chunks, and smaller potatoes into 2-4. Add the potatoes to a large pot and cover with cold water. Cover, bring to the boil, and simmer for 5 minutes. Drain and return to the pan to steam dry for 5 minutes.
Whilst the potatoes cook, fill a large roasting tin with the oil and place into the oven to heat up.
Replace the lid on the pot and shake the potatoes a little to fluff them up. Add the potatoes to the hot oil and use a metal spoon to baste them in the oil. Sprinkle over the herbs.
Roast for 45-55 minutes until golden brown all over, basting again halfway through.
Meanwhile, prepare the pigs and blankets and stuffing. Line a large baking tray with baking paper.
hydrate the stuffing mix according to packet instructions. Roll into 4 golf-sized balls and arrange on the baking tray. Wrap each sausage with a rasher of bacon and place onto the tray with the stuffing. You can use a cocktail stick to help keep the bacon wrapped around each sausage.
Cook for 20-25 minutes, flipping everything halfway through.
Once everything is cooked, remove the potatoes from the oil with a slotted spoon and drain on kitchen towel. Take the stuffing and sausages off the tray. Slice each sausage into 3 or 4 pieces.
Tip the potatoes onto the lined baking tray. Push the potatoes together so they are in a close single layer. Tip over the sliced sausages and tear each stuffing ball into 3 or 4 pieces and sprinkle over.
Top with the sliced Brie. Return to the oven until the cheese has melted, around 5-7 minutes.
Meanwhile, heat up your gravy of choice.
Tip the potatoes into a large serving bowl. Pour over the gravy and dot over spoonfuls of cranberry sauce. Enjoy!
