Description
Cheese Crusted Potatoes feature tender yukon gold potatoes coated with aged manchego cheese and seasoned with smoked paprika and seasoned salt, baked to golden perfection. Served with a creamy chipotle garlic aioli made by roasting garlic and emulsifying it with olive oil, egg, and spices, this recipe offers a rich and flavorful side dish or appetizer bursting with smoky and tangy notes.
Ingredients
Scale
Potatoes & Cheese
- 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
- Flaky salt, for topping
- Fresh parsley, for garnish
Chipotle Garlic Aioli
- 1 head garlic
- 1 tbsp extra virgin olive oil (for drizzling on garlic)
- 3/4 cup extra virgin olive oil
- 1 egg
- 1 tsp chipotle powder
- 1/4 tsp seasoned salt
- Tiny squeeze of lemon juice
Instructions
- Prepare the garlic: Slice the top off the garlic head to expose the cloves. Drizzle 1 tablespoon of extra virgin olive oil over the exposed garlic and sprinkle with some salt.
- Roast the garlic: Place the garlic head in a 400°F (200°C) oven and roast for 45 minutes until soft and fragrant.
- Make the aioli base: In a flat-bottomed container, combine the egg, chipotle powder, a tiny squeeze of lemon juice, seasoned salt, and the roasted garlic head.
- Start emulsifying: Pour half of the 3/4 cup olive oil on top of the mixture in the container. Insert an immersion blender and turn it on without moving it until the mixture emulsifies at the bottom.
- Finish emulsifying the aioli: Slowly tilt the immersion blender towards the top as the bottom emulsifies, then transfer the mixture to a bowl. Gently whisk in the remaining olive oil gradually until the aioli thickens completely.
- Season the potatoes: Combine 1/4 cup extra virgin olive oil, smoked paprika, and seasoned salt in a bowl. Slice the potatoes in half and score the cut sides to allow seasoning to penetrate.
- Coat the potatoes: Toss the potatoes in the seasoned olive oil mixture, ensuring they are fully coated.
- Apply cheese crust: Press the scored side of each potato half down into the grated Manchego cheese, coating them evenly with cheese.
- Arrange for baking: Place the potatoes cheese side down on a parchment paper-lined baking sheet.
- Bake the potatoes: Bake in a preheated 400°F (200°C) oven for 22-25 minutes until the cheese is golden and crispy and potatoes are tender.
- Serve: Remove from the oven, sprinkle with flaky salt and fresh parsley, and serve warm accompanied by the prepared chipotle garlic aioli.
Notes
- Use an immersion blender for best emulsification results when making the aioli.
- You can substitute Manchego with another aged hard cheese if unavailable, such as Parmesan or Asiago.
- Ensure the potatoes are small to medium sized so they cook evenly within the baking time.
- The roasted garlic in the aioli adds a mild, sweet garlic flavor that complements the smoky chipotle powder.
- Be careful when handling raw eggs; consume immediately or refrigerate the aioli and use within 24 hours.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Spanish
Keywords: Cheese Crusted Potatoes, Manchego Potatoes, Roasted Garlic Aioli, Chipotle Aioli, Baked Potatoes, Spanish Recipes, Side Dish
