If you’re craving a crispy, cheesy, and utterly addictive potato side dish, you’re going to fall head over heels for my Cheese Crusted Potatoes with Roasted Garlic Aioli Recipe. Trust me, this isn’t just your regular baked potato—think golden, crunchy cheese crust paired with a rich, garlicky aioli that’s so good you’ll want to lick the plate. Stick around because I’m sharing my tried-and-true tips to get those potatoes perfectly crispy and that aioli bursting with flavor every single time.

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Why This Recipe Works

Crispy Cheese Crust: The aged Manchego melts and browns beautifully for that irresistible crunch.
Roasted Garlic Flavor: Slow-roasting the garlic softens its bite and adds a sweet, mellow depth to the aioli.
Perfect Potato Texture: Yukon Gold potatoes hold their shape and get creamy inside while crisping outside.
Balanced Seasoning: Smoked paprika and chipotle powder bring smoky warmth that ties the dish together.

Cheese Crusted Potatoes with Roasted Garlic Aioli, crispy cheese potato side dish, roasted garlic aioli recipe, cheesy potato appetizer, flavorful potato sides - This image shows half round golden-brown potatoes, nine of them, arranged in three rows on a metal baking tray. Each potato half sits on a crispy, slightly browned orange cheese layer that spreads thinly around the base, creating a textured ring on the tray. The potatoes have a smooth and slightly shiny skin with some herbs and black pepper sprinkled on them. The tray rests on a white marbled surface. The photo is taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a starring role, so no skimping! Yukon Gold potatoes give a nice buttery creaminess, while aged Manchego cheese crisps up gorgeously. The roasted garlic aioli is rich and smooth, with a smoky kick from chipotle powder that lifts the whole dish. When shopping, look for fresh garlic heads with tight skins and a good quality Manchego—you’ll taste the difference.

Yukon Gold potatoes: Their waxy texture holds up well, giving you tender insides without crumbling.
Manchego cheese: Aged variety shreds and crisps to add nutty, flavorful crunch.
Extra virgin olive oil: Adds richness and helps achieve a golden crust on the potatoes.
Smoked paprika: Infuses subtle smoky warmth that complements the roasted garlic superbly.
Seasoned salt: Enhances the natural flavors with a bit of complexity—make sure to taste as you go.
Garlic head: Roasting transforms it from sharp and pungent to soft, sweet, and spreadable.
Egg: Helps emulsify the aioli for that creamy, thick texture without bitterness.
Chipotle powder: Adds smoky heat in the aioli, balancing the creamy richness.
Lemon juice: Just a tiny squeeze brightens and lifts all the flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This recipe is super versatile, and over time, I’ve learned that a little personalization makes it even better. Feel free to dial up the smoky heat or swap the manchego for another hard cheese if you’re feeling adventurous. It’s your kitchen playground!

Variation: I sometimes use aged cheddar instead of Manchego for a sharper flavor, and it still crisps wonderfully.
Spice level: If you love heat, add a pinch more chipotle powder or even a dash of cayenne in the aioli.
Vegan option: Swap the aioli with a roasted garlic vegan mayo or cashew cream for an easy vegan-friendly twist.

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

Step 1: Roast the Garlic to Perfection

Start by slicing the top off the garlic head—just enough to expose the tops of the cloves. Drizzle about 1 tablespoon of olive oil over it and sprinkle some salt to season before wrapping it loosely in foil or placing it in a small oven-safe dish. Roast at 400°F for around 45 minutes, or until cloves are tender and golden. This slow roasting is what transforms raw, harsh garlic into that sweet, buttery flavor magic in your aioli.

Step 2: Whip Up the Roasted Garlic Aioli

Once your garlic is cool enough to handle, squeeze the softened cloves out into a flat-bottomed container. Add the egg, chipotle powder, a tiny drizzle of lemon, and a pinch of seasoned salt. Pour HALF of your olive oil on top — this layering helps the immersion blender do its thing. Keep the blender steady at the bottom; don’t move it around until it emulsifies, then slowly tilt to blend the rest. Finally, transfer to a bowl and whisk gently while adding the remaining oil—watch it thicken before your eyes. If you’ve never made aioli before, this method is your new best friend!

Step 3: Prep and Score the Potatoes

Slice your Yukon Gold potatoes in half lengthwise. Take a knife and gently score the cut side of each potato in a crosshatch pattern—this helps the oil and cheese penetrate for max crispiness. Toss these halves into a bowl with your mixture of olive oil, smoked paprika, and seasoned salt. Mix thoroughly so each potato is generously coated with those smoky, savory flavors.

Step 4: Get Those Potatoes Cheese-Coated and Baking

Now, press the scored side of each potato onto a bed of grated Manchego cheese until well-covered—you want a thick, even layer. Place each potato cheese-side down on a parchment-lined baking sheet. This contact with the baking sheet lets the cheese melt and crisp up to a beautiful golden crust. Pop it in the oven at 400°F for 22–25 minutes. Keep an eye out: when the cheese edges start bubbling and browning, you know it’s time!

Step 5: Finish and Serve with Flair

When your potatoes are out of the oven, sprinkle flaky sea salt and fresh chopped parsley over the top for a burst of color and that satisfying crunch. Serve warm alongside your roasted garlic aioli for dipping. The combination is pure comfort and will even impress your pickiest eaters—I promise.

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Pro Tips for Making Cheese Crusted Potatoes with Roasted Garlic Aioli Recipe

Don’t Rush the Garlic Roasting: For sweet, mellow garlic, roast low and slow—you’ll get that creamy flavor that intensifies the aioli.
Secure Your Cheese Layer: Press the grated Manchego firmly on potatoes to ensure the crust stays intact while baking.
Use an Immersion Blender for Aioli: It’s the easiest and safest way to get a silky, emulsified sauce without separating.
Don’t Overcrowd the Baking Sheet: Give each potato plenty of space so the cheese crisps properly instead of steaming.

How to Serve Cheese Crusted Potatoes with Roasted Garlic Aioli Recipe

Garnishes

I love finishing these cheese crusted potatoes with a sprinkle of flaky sea salt and fresh flat-leaf parsley. Sometimes a little chopped chive or even a dusting of smoked paprika on top amps up the presentation—and the flavor! These simple touches make it feel extra special without any fuss.

Side Dishes

Pair these crispy delights with a fresh green salad or grilled veggies for a well-rounded meal. They’re also a killer side to roasted meats or even weekend burgers—perfect for when you want a little comfort food without the effort.

Creative Ways to Present

For a party, I like to serve these on a wooden board, nestled around a bowl of that roasted garlic aioli. Adding some lemon wedges, fresh herbs, and maybe a sprinkle of red pepper flakes makes it look stunning and invites everyone to dig in—plus, it doubles as a conversation starter!

Make Ahead and Storage

Storing Leftovers

After enjoying your potatoes, any leftovers can be stored in an airtight container in the fridge for up to 3 days. Keep the aioli separate to preserve its fresh flavor and creamy texture.

Freezing

I recommend skipping freezing the potatoes with the cheese crust since it can turn soggy. The aioli, however, doesn’t freeze well because of the raw egg and oil—so it’s best made fresh or kept refrigerated for a short time.

Reheating

To reheat, place your leftover cheese crusted potatoes on a baking sheet and pop them in a 375°F oven for 10-15 minutes. This method helps revive that crispy crust better than the microwave. Serve with freshly made or refrigerated aioli on the side.

FAQs

Can I use a different type of potato for this recipe?

Absolutely! Yukon Gold works best because of its creamy texture and ability to hold shape, but you could try red potatoes or fingerlings as well. Just adjust cook time accordingly, as some varieties cook faster or hold moisture differently.
Is it safe to use raw egg in the aioli?

Great question! Using fresh, pasteurized eggs from a trusted source is key. If you’re concerned about raw egg, you can use pasteurized eggs or substitute with store-bought mayonnaise as a shortcut, though the flavor and texture will be slightly different.
How do I know when the cheese crust is done?

Look for bubbly cheese with golden brown edges—that’s when it’s perfectly crisp. If it’s still pale, give it a few more minutes under the broiler, watching closely to avoid burning.
Can I make the aioli without an immersion blender?

You can! Use a food processor or a whisk, but it takes longer and requires patience to emulsify fully. The immersion blender just speeds up the process and makes it foolproof.
What should I serve alongside these potatoes?

These potatoes pair wonderfully with grilled meats, fresh salads, or roasted vegetables. They can also act as a decadent appetizer when served with toothpicks and extra garlic aioli for dipping.

Final Thoughts

This Cheese Crusted Potatoes with Roasted Garlic Aioli Recipe has become one of my absolute favorites for cozy dinners and crowd-pleasing occasions. There’s something so satisfying about biting into that crispy cheese crust and dipping the warm potatoes into luscious garlic aioli—comfort food elevated in the best way. I hope you’ll give it a try soon and discover the little joys it brings to your kitchen as it did to mine. Trust me, once you taste this combo, it might just become your new go-to side dish!