Cheese-Crusted Potatoes with Roasted Garlic Aioli Recipe

If you’re looking for a show-stopping side dish that’s both crispy and creamy, you’re in the right place. This Cheese-Crusted Potatoes with Roasted Garlic Aioli Recipe hits all the high notes — crunchy golden cheese crust, tender potatoes, and a silky, smoky aioli that will have you dipping everything. I’ve made this a dozen times, and honestly, it’s become a go-to whenever I want to impress guests or just treat myself. Stick around, and I’ll walk you through exactly how to nail this recipe every time.

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Ingredients & Why They Work

The magic of this Cheese-Crusted Potatoes with Roasted Garlic Aioli Recipe lies in the quality and harmony of its ingredients. Each element brings something special, and when combined, they make this dish unforgettable. Don’t skimp on the cheese or the garlic – they’re the stars!

• Yukon Gold Potatoes: Their buttery texture holds up well and turns beautifully golden when roasted.
• Manchego Cheese: Aged, nutty, and firm – it melts into a perfect crust without turning greasy.
• Extra Virgin Olive Oil: Adds rich earthiness and helps crisp the potatoes up evenly.
• Smoked Paprika: Infuses a subtle smoky depth that’s mild but impactful.
• Seasoned Salt: Gives a balanced savory boost, but feel free to tweak based on your salt preference.
• Garlic Head: Roasted to mellow its bite, it becomes sweet and luscious for the aioli base.
• Egg: Provides the creamy emulsifying base for the aioli, making it luxuriously smooth.
• Chipotle Powder: Brings a gentle heat and smoky warmth to the aioli without overpowering.
• Lemon: Just a tiny squeeze brightens everything up with a fresh zing.

Tweak to Your Taste

I love how forgiving this recipe is—you can easily dial it up or down to suit what you’re craving. For instance, I often swap out manchego for a sharp cheddar when I want a bit more punch, or I add extra chipotle powder to amp up the smoky heat. You can totally make this your own!

• Cheese Swap: I once used Gruyère instead of manchego for a nuttier crust, and it was a dream with the garlic aioli.
• Spice Level: Feel free to reduce the chipotle powder if you prefer a milder aioli—it’s still delicious and creamy.
• Herbs: Fresh parsley is classic, but I’ve also tossed on chives or thyme for a fresh pop that changes things up.
• Vegan Version: You can swap the aioli base for a vegan mayo and skip the egg; just roast the garlic and blend in the chipotle and lemon as usual.

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

Step 1: Roast the Garlic to Sweet Perfection

Start by slicing the top off your garlic head so the cloves peek out. Drizzle it with a tablespoon of olive oil and sprinkle on some salt—simple but crucial. Roast it in a 400°F oven for about 45 minutes. The aroma alone makes me impatient! When it’s done, the garlic cloves should be soft, golden, and mellowed out, which creates the perfect base for that luscious aioli.

Step 2: Whip Up the Creamy Roasted Garlic Aioli

In a flat-bottomed container, combine your egg, chipotle powder, a squeeze of lemon, seasoned salt, and the whole roasted garlic head. Pour in half of the olive oil. Here’s the trick: don’t move your immersion blender once you start. Turn it on and hold steady until you see the mixture emulsify at the bottom, then slowly tilt the container so the top blends too. Finally, whisk in the remaining oil gently, and watch the aioli thicken beautifully. It’s like magic.

Step 3: Prep and Score Your Potatoes

Take your Yukon Gold potatoes and slice each one in half. Using a sharp knife, score the cut side gently without cutting all the way through — this helps the cheese stick and crisp up. Toss the potato halves with olive oil, smoked paprika, and seasoned salt, making sure every nook gets coated for maximum flavor and crunch.

Step 4: Coat Your Potatoes with Manchego Cheese

Place each potato half cheese-side down into the mound of freshly grated manchego. Press lightly so they’re fully covered in that glorious cheese layer. This step is my favorite because you can already smell how amazing the crust will be.

Step 5: Bake Until Crispy and Golden

Set the potatoes cheese-side down on a parchment-lined sheet pan to avoid sticking. Bake at 400°F for 22-25 minutes, or until the cheese is melting and has formed a crispy golden crust. Keep an eye on them the last few minutes — you want that perfect golden crunch without burning.

Step 6: Finish with Flaky Salt, Parsley, and Serve with Aioli

Once out of the oven, sprinkle with flaky sea salt and fresh parsley for a pop of color and bright, herbaceous flavor. Serve these beauties alongside your roasted garlic aioli for dipping and watch everyone dig in happily.

How to Serve Cheese-Crusted Potatoes with Roasted Garlic Aioli Recipe

Garnishes

I’m a sucker for a simple garnish that adds freshness and texture—flaky sea salt and chopped fresh parsley are my go-tos. Sometimes I’ll sprinkle a little fresh thyme or chopped chives when I’m feeling fancy. They not only brighten the plate but also cut through the richness beautifully.

Side Dishes

This recipe shines as the star side, so I like pairing these potatoes with simple grilled meats or roasted chicken. A crisp green salad or lightly steamed green beans round things out perfectly—nothing too heavy because these potatoes really deliver on flavor!

Creative Ways to Present

For dinner parties, I’ve plated these potatoes on a large wooden board with little ramekins of the roasted garlic aioli for dipping. It feels rustic and inviting and encourages conversation and sharing. Another time, I layered the potatoes in a casserole dish and broiled the cheese crust at the end for an even more dramatic effect.

Make Ahead and Storage

Storing Leftovers

I store leftover potatoes in an airtight container in the fridge for up to 3 days. The cheese crust softens a bit, but if you reheat them properly (see below), they regain that crispy edge. Keep the aioli separate to maintain freshness.

Freezing

Freezing isn’t my favorite with this recipe because the cheese crust can get a bit soggy when thawed. However, if you want to freeze, wrap individual potatoes tightly and freeze for up to a month. Thaw overnight in the fridge before reheating.

Reheating

To revive that crispy crust, reheat the potatoes in a hot oven (about 375°F) on a baking sheet for 10-15 minutes instead of the microwave. This keeps the cheese crisp and the interior warm without drying out. Serve with fresh aioli on the side.

FAQs

Final Thoughts

This Cheese-Crusted Potatoes with Roasted Garlic Aioli Recipe has quickly become one of my absolute favorites because it’s both indulgent and approachable. It’s perfect for those days when you want a little extra comfort at the table but don’t want to spend hours in the kitchen. I’ve found it’s a real crowd pleaser, whether it’s a casual weeknight or a special occasion. So next time you want to wow someone (or yourself), give this one a go—I promise it’ll become a staple in your rotation, just like it has in mine.

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