Dinner

Cheese-Crusted Yukon Gold Potatoes with Roasted Garlic Aioli Recipe

ByElara Stone January 9, 2026January 9, 2026

Introduction

Cheese Crusted Potatoes are a crispy, flavorful side dish that’s beautifully paired with a smoky chipotle aioli. Combining tender Yukon Gold potatoes with creamy manchego cheese, this recipe is perfect for elevating your weeknight meals or impressing guests.

A white plate holds a stack of golden brown, crispy potato slices with a rough, crunchy texture and holes in spots, sprinkled with small green herb pieces. Next to the stack is a small white bowl with a blue rim, filled with smooth, creamy pale yellow dipping sauce. The potato slices have uneven edges and look crunchy on the outside, with a softer yellow inside. The plate sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 small Yukon Gold potatoes
8 oz Manchego cheese, aged and grated
1/4 cup extra virgin olive oil
1/2 tbsp smoked paprika
Seasoned salt, to taste
3/4 cup extra virgin olive oil (plus 1 tbsp for drizzling on garlic)
1 egg
1 head garlic
1 tsp chipotle powder
1/4 tsp seasoned salt
Tiny squeeze of lemon

Instructions

Step 1: Slice the top off the garlic head. Drizzle 1 tablespoon of olive oil over it and sprinkle with some salt.
Step 2: Roast the garlic head at 400°F (200°C) for 45 minutes until soft.
Step 3: For the chipotle aioli, place the egg, chipotle powder, lemon juice, seasoned salt, and roasted garlic head in a flat-bottomed container. Pour half of the olive oil on top carefully, adding it last.
Step 4: Insert an immersion blender and turn it on without moving it until the mixture emulsifies. Then gently tilt the blender towards the top to blend fully.
Step 5: Transfer the aioli to a bowl and slowly whisk in the remaining olive oil until the sauce thickens.
Step 6: In a separate bowl, mix the 1/4 cup olive oil, smoked paprika, and seasoned salt together.
Step 7: Slice each potato in half and score the cut side by making shallow cuts without cutting all the way through.
Step 8: Toss the potatoes in the seasoned olive oil mixture, coating them evenly.
Step 9: Press the scored side of each potato into the grated manchego until well coated.
Step 10: Place the potatoes cheese side down onto a parchment-lined baking sheet.
Step 11: Bake at 400°F (200°C) for 22 to 25 minutes until the cheese crust is crispy and golden.
Step 12: Sprinkle flaky salt and parsley on top before serving, and enjoy with the chipotle aioli.

Tips & Variations

For extra crispy potatoes, make sure to score deeply but avoid cutting through completely to hold the shape.
You can substitute manchego with parmesan or gruyere for a different cheese flavor.
If you don’t have chipotle powder, smoked paprika with a pinch of cayenne works well in the aioli.

Storage

Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer to restore the crispiness. The chipotle aioli should be kept refrigerated and consumed within 2 days for best freshness.

How to Serve

The image shows a white plate with many round, golden brown fried potato slices arranged around a small white bowl with a blue rim filled with creamy light yellow dipping sauce with visible black pepper specks. The potato slices have a crispy texture with darker golden edges and are sprinkled with finely chopped green herbs. The plate rests on a white marbled surface with a white paper underneath the food. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, while Yukon Golds are preferred for their creamy texture, you can also use red potatoes or fingerlings. Avoid russets as they may be too starchy and dry.

Is the aioli safe to eat since it contains raw egg?

To minimize risk, use pasteurized eggs or prepare the aioli with caution, especially for children, pregnant women, or those with compromised immune systems.