Description
Cheese Crusted Potatoes is a flavorful and crispy side dish featuring small Yukon Gold potatoes coated in aged Manchego cheese and smoked paprika-seasoned olive oil, served with a rich roasted garlic chipotle aioli.
Ingredients
Scale
Potatoes
- 6 small Yukon Gold potatoes
- 8 oz aged Manchego cheese, grated
- 1/4 cup extra virgin olive oil
- 1/2 tbsp smoked paprika
- Seasoned salt, to taste
Roasted Garlic Ajonesa
- 3/4 cup extra virgin olive oil
- 1 tbsp extra virgin olive oil (for drizzling on garlic)
- 1 egg
- 1 head garlic
- 1 tsp chipotle powder
- 1/4 tsp seasoned salt
- Small squeeze of lemon juice
Instructions
- Prepare Garlic: Slice the top off the garlic head, drizzle 1 tbsp of olive oil on it, and sprinkle with salt. Roast it in the oven at 400°F for 45 minutes until soft and caramelized.
- Make Ajonesa: In a flat-bottom container, add the egg, chipotle powder, lemon juice, seasoned salt, and the roasted garlic head. Pour half of the 3/4 cup olive oil over these ingredients. Using an immersion blender, blend without moving the blender until the mixture emulsifies, then tilt it gently to reach the top. Transfer to a bowl and whisk in the remaining olive oil slowly until the aioli thickens.
- Season Potatoes: Mix together the 1/4 cup olive oil, smoked paprika, and seasoned salt in a bowl. Slice the potatoes in half and score the cut side by making shallow cuts. Toss the potatoes cut-side down into the seasoned oil mixture, ensuring they are well coated.
- Coat with Cheese: Press the scored cut sides of the potatoes into the grated Manchego cheese so that they are fully covered with the cheese crust.
- Bake Potatoes: Place the potatoes cheese side down on a parchment-lined sheet pan. Bake in the oven at 400°F for 25 minutes until the cheese is golden and crispy and potatoes are tender.
- Finish and Serve: Remove potatoes from the oven, top with flaky salt and chopped parsley. Serve warm with the roasted garlic ajonesa for dipping.
Notes
- Use a sharp knife to score the potatoes carefully to allow cheese to adhere better.
- If Manchego is unavailable, use a hard, aged cheese like Parmesan or Pecorino as a substitute.
- Be patient while emulsifying the aioli to achieve a smooth and thick consistency.
- Adjust seasoned salt to taste, especially considering the saltiness of the cheese and oil seasoning.
- Use parchment paper to prevent sticking and promote even crisping of the cheese crust.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 8 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 120 mg
