Description
Delicious Cheese Crusted Potatoes with a smoky roasted garlic ajonesa, perfect as a savory side or appetizer. Crispy on the outside with a rich manchego cheese crust and infused with smoky paprika and seasoned salt.
Ingredients
Scale
Potatoes and Cheese
- 6 small yukon gold potatoes
- 8 oz aged manchego, 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
- 1 egg
- 1 head garlic
- 1 tsp chipotle powder
- 1/4 tsp seasoned salt
- Tiny squeeze of lemon
- 1 tbsp extra virgin olive oil (for roasting garlic)
Instructions
- Prepare Garlic: Slice the top off the head of garlic, drizzle with 1 tbsp olive oil and sprinkle with salt. Place on a baking sheet and roast at 400F for 45 minutes until soft and fragrant.
- Make Ajonesa Base: In a flat bottomed container, combine the egg, chipotle powder, lemon squeeze, seasoned salt, and the whole roasted garlic head. Pour half of the 3/4 cup olive oil on top but do not mix yet.
- Emulsify Ajonesa: Insert an immersion blender into the container without moving it until the mixture emulsifies and thickens at the bottom. Slowly tilt the blender upward to fully combine. Transfer to a bowl and gently whisk in the remaining olive oil until thick and creamy.
- Season Potatoes: Slice the potatoes in half and score the cut side with shallow cuts. Mix the 1/4 cup olive oil, smoked paprika, and seasoned salt together in a bowl, then toss the potatoes in this seasoned oil, coating evenly.
- Crust Potatoes with Cheese: Press the scored side of each potato half firmly into the grated manchego cheese until fully coated.
- Bake: Place the potatoes cheese side down on a parchment paper lined sheet pan. Bake in a preheated 400F oven for 25 minutes until golden and crispy.
- Serve: Sprinkle the baked potatoes with flaky salt and chopped parsley. Serve warm with the smoky roasted garlic ajonesa on the side.
Notes
- Use an aged manchego for a stronger flavor and better melting texture.
- The ajonesa can be made a day ahead and kept refrigerated.
- Scoring the potatoes allows better absorption of flavors and crispier crust.
- If you don’t have an immersion blender, use a regular blender carefully to emulsify the sauce.
- Flaky salt enhances the crunchy texture of the cheese crust.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 32 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 90 mg
