Description
Cheese Crusted Potatoes feature tender Yukon Gold potatoes with a crispy Manchego cheese crust, perfectly seasoned with smoked paprika and served alongside a flavorful roasted garlic aioli. This delicious side dish combines creamy textures with savory, smoky notes for a comforting and indulgent treat.
Ingredients
Scale
Potatoes and Seasoning
- 6 small Yukon Gold potatoes
- 8 oz aged Manchego cheese, grated
- 1/4 cup extra virgin olive oil
- 1/2 tbsp smoked paprika
- Seasoned salt, to taste
Roasted Garlic Ajonesa (Aioli)
- 3/4 cup extra virgin olive oil
- 1 egg
- 1 head garlic
- 1 tsp chipotle powder
- 1/4 tsp seasoned salt
- Tiny squeeze of lemon juice
- 1 tbsp extra virgin olive oil (for drizzling on garlic head)
Instructions
- Prepare Garlic Head: Slice the top off the garlic head, drizzle 1 tbsp of olive oil over it, and sprinkle with salt. Place it on a baking sheet for roasting.
- Roast Garlic: Roast the garlic at 400°F for 45 minutes until soft and caramelized.
- Make Aioli Base: In a flat-bottomed container, combine the egg, chipotle powder, tiny squeeze of lemon juice, seasoned salt, and the roasted garlic head. Pour half of the olive oil on top, adding it at the very end.
- Emulsify Aioli: Immerse an immersion blender into the container and turn it on without moving it until the mixture emulsifies at the bottom. Slowly tilt the blender upwards, emulsifying the entire mixture.
- Finish Aioli: Transfer the mixture to a bowl and gently whisk in the remaining olive oil until the aioli thickens.
- Season Potatoes: Mix together the 1/4 cup olive oil, smoked paprika, and seasoned salt. Slice the potatoes in half and score the cut side.
- Coat Potatoes: Toss the potatoes in the seasoned olive oil mixture, ensuring they are evenly coated.
- Apply Cheese Crust: Press the scored side of each potato half into the grated Manchego cheese until fully covered.
- Arrange and Bake: Place the potatoes cheese side down on a parchment-lined baking sheet. Bake at 400°F for 25 minutes until the cheese is crispy and golden.
- Serve: Top the baked potatoes with flaky salt and parsley. Serve warm alongside the roasted garlic aioli.
Notes
- For extra crispiness, use aged Manchego cheese as it melts well and forms a great crust.
- If you don’t have chipotle powder, smoked paprika can be used as a substitute in the aioli with a pinch of cayenne for heat.
- Make sure not to move the immersion blender while emulsifying to ensure proper texture in the aioli.
- The scoring on the potato halves allows better absorption of flavors and helps the cheese stick better.
- Leftover aioli can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 85 mg
