Description
Cheese Crusted Potatoes feature tender yukon gold potatoes coated with aged manchego cheese and smoked paprika-infused olive oil. Served with a flavorful roasted garlic chipotle aioli, this dish offers a crispy, savory delight perfect for a comforting side or appetizer.
Ingredients
Scale
Potatoes and Cheese
- 6 small yukon gold potatoes
- 8 oz aged manchego, 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, plus 1 tbsp for drizzling on garlic head
- 1 egg
- 1 head garlic
- 1 tsp chipotle powder
- 1/4 tsp seasoned salt
- Tiny squeeze of lemon juice
Instructions
- Prepare Garlic: Slice the top off the garlic head, drizzle with 1 tbsp olive oil, and sprinkle with salt. Roast at 400F for 45 minutes until soft and fragrant.
- Make Ajonesa: In a flat-bottom container, combine the egg, chipotle powder, lemon juice, seasoned salt, and the roasted garlic head. Pour half of the olive oil over the mixture.
- Emulsify Aioli: Insert an immersion blender into the container without moving it until the mixture emulsifies at the bottom. Tilt gently upwards and continue blending to incorporate everything evenly.
- Finish Ajonesa: Transfer the aioli to a bowl and gradually whisk in the remaining olive oil until it thickens to a creamy consistency.
- Prepare Potatoes: Slice the potatoes in half and score the cut side with shallow cuts to help hold the cheese and seasoning.
- Season Potatoes: Mix olive oil, smoked paprika, and seasoned salt together then toss the potatoes in this mixture ensuring they are well coated.
- Add Cheese Crust: Press the scored side of each potato half firmly into the grated manchego cheese until completely covered.
- Arrange for Baking: Place the potatoes cheese side down onto a parchment paper-lined sheet pan.
- Bake: Bake at 400F for 25 minutes until the cheese crust is golden and crispy and potatoes are tender.
- Finish and Serve: Sprinkle flaky salt and chopped parsley over the potatoes. Serve warm with the roasted garlic ajonesa for dipping.
Notes
- Use an immersion blender for best emulsification when making the ajonesa.
- Allow the potatoes to cool slightly after baking for easier handling.
- Substitute manchego with Parmesan or another aged hard cheese if unavailable.
- For extra crispiness, broil the cheese crust for 1-2 minutes at the end watching carefully.
- Add fresh parsley or chives as a garnish for a fresh flavor contrast.
- Make sure to score the potatoes well to help the cheese adhere and crisp evenly.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 35 g
- Saturated Fat: 8 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 70 mg
