Directions
- 1Roast a garlic head with 1 tbsp olive oil and salt at 400F for 45 min.
- 2Meanwhile, 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.
- 3Transfer to a bowl and whisk in the rest of the olive oil until it thickens.
- 4Mix olive oil, paprika, and seasoned salt.
- 5Slice potatoes in half and score them.
- 6Coat potatoes in the seasoned olive oil.
- 7Coat the scored side of the potatoes with grated Manchego cheese.
- 8Place potatoes on a parchment paper lined sheet pan, cheese side down.
- 9Bake at 400F for 22-25 min, until golden and crispy.
- 10Top with flaky salt and parsley.
- 11Serve with aioli.
Ingredients
- 6 small yukon gold potatoes
- 8 oz grated aged manchego
- 0.25 cup extra virgin olive oil from Spain
- 0.5 tbsp smoked paprika
- 1 seasoned salt
- 0.75 cup extra virgin olive oil
- 1 egg
- 1 garlic head
- 1 tsp chipotle powder
- 0.25 tsp seasoned salt
- 1 tiny squeeze lemon
- 1 parsley
- 1 flaky salt
Equipment
ovenimmersion blenderwhisk
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