Description
Cheese Crusted Potatoes feature tender Yukon Gold potatoes sliced and scored, then coated with aged Manchego cheese and seasoned olive oil. Baked to golden perfection and served with a smoky roasted garlic aioli, this dish offers a deliciously crispy texture with a creamy, flavorful dip.
Ingredients
Scale
Potatoes and 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
Roasted Garlic Ajonesa
- 3/4 cup extra virgin olive oil, plus 1 tbsp for drizzling on garlic head
- 1 egg
- 1 head garlic
- 1 tsp chipotle powder
- 1/4 tsp seasoned salt
- Tiny squeeze of lemon
Instructions
- Prepare Garlic for Roasting: Slice the top off the garlic head to expose the cloves. Drizzle 1 tbsp of extra virgin olive oil over the garlic and sprinkle with some salt.
- Roast Garlic: Place the prepared garlic head in an oven preheated to 400 degrees Fahrenheit and roast for 45 minutes until soft and aromatic.
- Make Aioli Base: In a flat-bottomed container, add the egg, chipotle powder, lemon squeeze, seasoned salt, and the roasted garlic head.
- Add Olive Oil for Emulsification: Pour half of the 3/4 cup olive oil over the ingredients in the container, making sure to add the oil at the end.
- Blend Aioli: Using an immersion blender, blend the mixture without moving the blender until fully emulsified. Once the bottom is emulsified, gently tilt the blender toward the top to emulsify all ingredients evenly.
- Finish Aioli: Transfer the mixture to a bowl and gently whisk in the remaining olive oil until the aioli thickens to a creamy consistency.
- Season Potatoes: Mix together 1/4 cup olive oil, smoked paprika, and seasoned salt. Slice potatoes in half and score the cut surface with a knife. Toss the potatoes in the seasoned olive oil mixture to coat evenly.
- Coat with Cheese: Press the scored side of each potato half down into the grated Manchego cheese until fully coated.
- Prepare for Baking: Place the potatoes cheese side down on a parchment paper-lined sheet pan.
- Bake Potatoes: Bake in a 400 degrees Fahrenheit oven for 25 minutes until the cheese forms a crispy golden crust and potatoes are tender.
- Finish and Serve: Sprinkle flaky salt and chopped parsley over the baked potatoes. Serve immediately with the smoky roasted garlic ajonesa for dipping.
Notes
- Use aged Manchego cheese for better flavor and crispiness on the crust.
- Make sure to score the potatoes well to allow the flavors to penetrate and for the cheese to adhere better.
- The roasted garlic aioli can be stored refrigerated for up to 3 days.
- For a spicier aioli, increase the chipotle powder slightly according to taste.
- If you do not have an immersion blender, use a regular blender or whisk vigorously to emulsify the aioli.
- Flaky finishing salt adds a nice texture contrast and enhances the flavor; use kosher salt if flaky salt is unavailable.
- Serve immediately after baking for the best texture as the cheese crust can soften if kept warm too long.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 32 g
- Saturated Fat: 7 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 90 mg
