Manchego Crusted Potatoes

65 mins
Serves 6
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Directions

  1. 1Roast a garlic head with 1 tbsp olive oil and salt at 400F for 45 min.
  2. 2Roast a garlic head with 1 tbsp olive oil and salt at 400F for 45 min.
  3. 3Roast a garlic head with 1 tbsp olive oil and salt at 400F for 45 min.
  4. 4Meanwhile, make the aioli by emulsifying an egg, chipotle powder, a tiny squeeze of lemon, salt, and the roasted garlic with half the olive oil in a flat bottomed container using an immersion blender.
  5. 5Meanwhile, make the aioli by emulsifying an egg, chipotle powder, a tiny squeeze of lemon, salt, and the roasted garlic with half the olive oil in a flat bottomed container using an immersion blender.
  6. 6Meanwhile, make the aioli by emulsifying an egg, chipotle powder, a tiny squeeze of lemon, salt, and the roasted garlic with half the olive oil in a flat bottomed container using an immersion blender.
  7. 7Transfer to a bowl and whisk in the rest of the olive oil until it thickens.
  8. 8Transfer to a bowl and whisk in the rest of the olive oil until it thickens.
  9. 9Transfer to a bowl and whisk in the rest of the olive oil until it thickens.
  10. 10Mix olive oil, paprika, and seasoned salt.
  11. 11Mix olive oil, paprika, and seasoned salt.
  12. 12Mix olive oil, paprika, and seasoned salt.
  13. 13Slice potatoes in half and score them.
  14. 14Slice potatoes in half and score them.
  15. 15Slice potatoes in half and score them.
  16. 16Coat potatoes in the seasoned olive oil.
  17. 17Coat potatoes in the seasoned olive oil.
  18. 18Coat potatoes in the seasoned olive oil.
  19. 19Coat the scored side of the potatoes with grated Manchego cheese.
  20. 20Coat the scored side of the potatoes with grated Manchego cheese.
  21. 21Coat the scored side of the potatoes with grated Manchego cheese.
  22. 22Place potatoes on a parchment paper lined sheet pan, cheese side down.
  23. 23Place potatoes on a parchment paper lined sheet pan, cheese side down.
  24. 24Place potatoes on a parchment paper lined sheet pan, cheese side down.
  25. 25Bake at 400F for 22-25 min, until golden and crispy.
  26. 26Bake at 400F for 22-25 min, until golden and crispy.
  27. 27Bake at 400F for 22-25 min, until golden and crispy.
  28. 28Top with flaky salt and parsley.
  29. 29Top with flaky salt and parsley.
  30. 30Top with flaky salt and parsley.
  31. 31Serve with aioli.
  32. 32Serve with aioli.
  33. 33Serve with aioli.

Ingredients

  • 6 small yukon gold potatoes
  • 6 small yukon gold potatoes
  • 6 small yukon gold potatoes
  • 8 oz grated aged manchego
  • 8 oz grated aged manchego
  • 8 oz grated aged manchego
  • 0.25 cup extra virgin olive oil from Spain
  • 0.25 cup extra virgin olive oil from Spain
  • 0.25 cup extra virgin olive oil from Spain
  • 0.5 tbsp smoked paprika
  • 0.5 tbsp smoked paprika
  • 0.5 tbsp smoked paprika
  • 1 seasoned salt
  • 1 seasoned salt
  • 1 seasoned salt
  • 0.75 cup extra virgin olive oil
  • 0.75 cup extra virgin olive oil
  • 0.75 cup extra virgin olive oil
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 garlic head
  • 1 garlic head
  • 1 garlic head
  • 1 tsp chipotle powder
  • 1 tsp chipotle powder
  • 1 tsp chipotle powder
  • 0.25 tsp seasoned salt
  • 0.25 tsp seasoned salt
  • 0.25 tsp seasoned salt
  • 1 tiny squeeze lemon
  • 1 tiny squeeze lemon
  • 1 tiny squeeze lemon
  • 1 parsley
  • 1 parsley
  • 1 parsley
  • 1 flaky salt
  • 1 flaky salt
  • 1 flaky salt

Equipment

ovenimmersion blenderwhisk