Cheese Crusted Potatoes with Roasted Garlic Aioli Recipe

If you’re anything like me, you love a potato dish that’s crispy, cheesy, and packed with flavor — and that’s exactly why this Cheese Crusted Potatoes with Roasted Garlic Aioli Recipe will become your new go-to. Imagine crispy, golden potatoes kissed with smoky paprika and that beautifully nutty manchego cheese crust, paired with a luxuriously creamy roasted garlic aioli that steals the show. Once you make these, I promise you’ll be dreaming about them on repeat. Let me walk you through how to nail this recipe at home, with some tips I’ve learned along the way.

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Ingredients & Why They Work

This Cheese Crusted Potatoes with Roasted Garlic Aioli Recipe shines because each ingredient plays a pivotal role — crispiness, creaminess, smoky notes, and that umami punch from manchego. I always recommend using fresh, high-quality ingredients especially for the cheese and olive oil — it really makes all the difference.

• Yukon Gold Potatoes: I love these because they’re creamy inside but hold their shape well after roasting.
• Manchego Cheese: Aged and grated for that perfect sharp, nutty flavor and amazing crust.
• Extra Virgin Olive Oil: Adds richness plus helps to get the potatoes extra crisp when roasted.
• Smoked Paprika: This adds a beautiful smoky warmth that plays wonderfully with the cheese.
• Seasoned Salt: For balanced seasoning — you can’t go wrong here.
• Garlic Head: Roasting it softens the harshness and adds a sweet, mellow garlic flavor to the aioli.
• Egg: The base that emulsifies the aioli to creamy perfection.
• Chipotle Powder: Just a hint adds a smoky heat dimension to your aioli.
• Lemon: A tiny splash brightens the aioli so it’s never too heavy.

Make It Your Way

One of the best things about this Cheese Crusted Potatoes with Roasted Garlic Aioli Recipe is how easy it is to tweak based on what you have or prefer. I often swap the smoky paprika for a little chili powder if I want more heat, or use different cheeses depending on what’s around. Feel free to make it your own!

• Variation: Some of my friends love swapping manchego for sharp cheddar or gruyère — it changes the flavor profile but keeps that crispy cheese crust vibe.
• Dietary modification: For dairy-free, you can try nutritional yeast mixed with crushed nuts for a cheesy flavor with a crunch — I’ve done this for guests with great results.
• Seasonal tweak: Adding fresh herbs like thyme or rosemary to the potatoes before baking gives it an earthy aroma that’s lovely in the fall.

Step-by-Step: How I Make Cheese Crusted Potatoes with Roasted Garlic Aioli Recipe

Step 1: Roast the Garlic to Sweet Perfection

First, slice the top off your garlic head so the cloves peek out a bit. Drizzle about a tablespoon of olive oil on top and sprinkle a pinch of salt. Pop it into a 400°F oven and roast it for around 45 minutes until it’s soft, golden, and fragrant. Roasting tames the garlic’s raw bite and gives your aioli that beautiful mellow flavor.

Step 2: Whip up the Roasted Garlic Aioli

In a flat-bottomed container, combine the egg, chipotle powder, a tiny squeeze of lemon, seasoned salt, and your whole roasted garlic head (softened cloves and all). Pour in half of the olive oil on top — don’t mix it yet! Using an immersion blender, turn it on and keep it steady until the mixture emulsifies at the bottom. Slowly tilt to incorporate the top area. Once it starts to thicken, transfer to a bowl and gently whisk in the rest of the oil until your aioli is luxuriously smooth. This method gently builds the sauce without breaking it — trust me, it works wonders.

Step 3: Prepare Your Potatoes with Seasoned Olive Oil

Slice the yukon gold potatoes in half lengthwise. Then, score the cut side with a sharp knife—this helps the flavor penetrate deeper and encourages the cheese to stick. Toss the potatoes in a mix of olive oil, smoked paprika, and seasoned salt until every inch is coated. This step infuses them with flavor and helps achieve that irresistible crisp.

Step 4: Get That Cheese Crust on

Coat the scored side of each potato half generously in your grated manchego cheese. It’s like giving your potatoes a cheesy armor! Place them cheese-side down on a parchment-lined sheet pan — that way, the cheese melts into a crispy crust during baking. No sticking and just pure deliciousness.

Step 5: Bake Until Golden and Delicious

Bake your potatoes at 400°F for 22-25 minutes. Keep an eye on them around the 20-minute mark because the cheese can go from beautifully golden to burnt quickly if you’re not careful. When done, sprinkle flaky sea salt and some fresh parsley on top for a burst of freshness and texture.

Step 6: Serve With Your Roasted Garlic Aioli

Plate your cheese-crusted potatoes warm and serve alongside that dreamy roasted garlic aioli. I like to drizzle just a little more olive oil over the top before serving — it adds a beautiful sheen and extra richness.

How to Serve Cheese Crusted Potatoes with Roasted Garlic Aioli Recipe

Garnishes

I swear by flaky sea salt sprinkled right after baking—it makes those crunchy cheese edges pop in flavor. Fresh parsley adds a lovely color contrast and a little herbal freshness to balance the richness. Sometimes I toss in a sprinkle of smoked paprika at the end too, just to remind everyone what makes these potatoes so special.

Side Dishes

These potatoes are a star side on their own but pair amazingly with grilled chicken, steak, or even a vibrant green salad for a lighter meal. For extra indulgence, a dollop of the roasted garlic aioli on a burger is next-level delicious. I’ve served this alongside roasted Brussels sprouts and it was a crowd-pleaser every time.

Creative Ways to Present

For dinner parties, I like to serve these potatoes in a rustic wooden board with small bowls of aioli and some extra cheese on the side so guests can help themselves. Another fun idea is layering the scored potatoes in ramekins, topped with cheese and broiled briefly for a fancy, individual crust. Trust me — presentation can elevate this humble dish into something truly show-stopping!

Make Ahead and Storage

Storing Leftovers

Leftover cheese crusted potatoes keep well for 2-3 days refrigerated in an airtight container. I usually separate the aioli beforehand to keep it fresh and creamy. Potatoes can get a bit soft after a while, so reheating right makes a big difference.

Freezing

While I don’t typically freeze these potatoes because I love enjoying them fresh and crispy, you can freeze cooked, un-crusted potato halves before baking. When ready, thaw them in the fridge, then proceed with cheese coating and baking. The aioli is best kept fresh and not frozen.

Reheating

To keep the crispiness intact, I reheat the potatoes in a 375°F oven for 10-15 minutes instead of the microwave. It revives that cheese crust beautifully. The aioli should be served fresh when possible, but if needed, give it a quick whisk before serving if it seems separated.

FAQs

Final Thoughts

This Cheese Crusted Potatoes with Roasted Garlic Aioli Recipe is one of those dishes that feels indulgent but is surprisingly simple to make, which is why I keep coming back to it. Whether you’re cooking for a casual weeknight or impressing friends, these crispy, cheesy potatoes paired with that dreamy aioli elevate any meal. I hope you enjoy making and sharing this as much as I do — it’s like a warm hug on a plate that’s guaranteed to bring smiles all around.

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