Cheese Crusted Potatoes with Roasted Garlic Aioli Recipe

If you’re anything like me and love combining crispy, cheesy edges with tender, flavorful potatoes, you’re going to adore this Cheese Crusted Potatoes with Roasted Garlic Aioli Recipe. It’s one of those dishes that feels fancy but is totally doable at home, perfect for a cozy dinner or impressing friends without stress. Plus, that roasted garlic aioli? Game changer. Stick around and I’ll walk you through how to nail it beautifully.

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Ingredients & Why They Work

This recipe brings together simple ingredients that pack so much punch together. I always recommend using really good-quality olive oil and that extra bit of seasoning to boost the flavors. Here’s the scoop on why each makes a difference.

• Yukon Gold Potatoes: Their buttery flavor and sturdy texture hold up beautifully when roasted.
• Manchego Cheese: Aged and grated, it crisps up perfectly for that signature crust that’s crunchy and flavorful.
• Extra Virgin Olive Oil: Use it for roasting and aioli for the most vibrant, fresh taste.
• Smoked Paprika: Adds a subtle smoky warmth that complements the rich cheese and potatoes.
• Seasoned Salt: Enhances the natural flavors and layers in seasoning.
• Garlic Head: Roasting softens the sharpness into a fragrant sweetness, key for the aioli.
• Egg: The base for the aioli to emulsify and get creamy.
• Chipotle Powder: Adds a smoky heat that livens up the aioli without overpowering.
• Lemon Juice: A tiny squeeze brightens the aioli, balancing out the richness.

Tweak to Your Taste

One of the best parts of this Cheese Crusted Potatoes with Roasted Garlic Aioli Recipe is how easy it is to customize. Whether you like it spicier, cheesier, or want to sneak in some herbs, you can make it yours every time.

• Variation: I sometimes swap manchego for a mix of parmesan and cheddar to get a sharper, more complex flavor — it’s delicious and melts well too.
• Dietary Mod: If you want to keep it lighter, just reduce the cheese a bit and use Greek yogurt in the aioli instead of full olive oil (though it won’t be quite as rich).
• Seasonal Twist: Adding chopped fresh rosemary or thyme into the oil before roasting gives it an herbal boost that pairs beautifully with the garlic.

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

Step 1: Roast That Garlic to Perfection

Start by slicing the top off your garlic head so the cloves peek out nicely. Drizzle about a tablespoon of olive oil over it and sprinkle with a bit of salt to season. Pop it in a 400°F oven for 45 minutes. This slow roast turns garlic into a velvety, sweet spread that’ll take your aioli to the next level. I find wrapping it loosely in foil can keep it extra moist if you prefer.

Step 2: Whip Up Your Roasted Garlic Aioli

Once your garlic is cool enough to handle, grab a flat-bottom container for immersion blending. Add the egg, chipotle powder, a squeeze of lemon, seasoned salt, and the whole roasted garlic head (squeeze cloves out of the skin). Pour half of your olive oil gently on top. Place your immersion blender at the bottom and turn it on without moving it—then slowly tilt it up as the mixture emulsifies into a creamy aioli. Finish by whisking in the rest of the oil gently. This technique guarantees luscious, stable aioli every single time.

Step 3: Prep and Season the Potatoes

Slice your Yukon gold potatoes in half lengthwise. To help the cheese crust stick, score the cut side with a few shallow cuts. Then toss them in a bowl with olive oil, smoked paprika, and seasoned salt, making sure each piece is generously coated. This seasoning combo really brings out the best in the potatoes and preps them for roasting.

Step 4: Cheese-Crust Those Potatoes

Next, press the scored, oiled cut side of each potato into a generous pile of grated manchego. Don’t be shy here—this is the star crust! Flip them cheese-side down onto a parchment-lined baking sheet. This sets up that gorgeous, crispy cheese crust when baked. Pop them in the oven at 400°F for about 22-25 minutes, until golden and bubbly.

Step 5: Finish and Serve

Once the potatoes are out, sprinkle with flaky salt and some fresh parsley for brightness. Serve them warm with a generous dollop of your homemade roasted garlic aioli on the side. I seriously can’t get enough of how all these textures and flavors come together—it’s like the best comfort food upgrade!

How to Serve Cheese Crusted Potatoes with Roasted Garlic Aioli Recipe

Garnishes

I love finishing these potatoes with flaky sea salt because it adds that perfect pop of texture and highlights the cheese crust. Fresh parsley adds a lovely green note and freshness, but sometimes I mix in a bit of finely chopped chives or thyme for an herbal kick. You can’t go wrong!

Side Dishes

These potatoes are fantastic alongside a crisp green salad, grilled chicken, or even steak. I’ve also paired them with roasted veggies like asparagus or Brussels sprouts for an easy, complete meal. If you want a casual snack vibe, serve with a cold beer and some roasted red pepper hummus.

Creative Ways to Present

For a party or holiday spread, I’ve arranged the potatoes stacked neatly on a large platter, drizzled with extra aioli, and sprinkled with edible flowers or microgreens for a pop of color. Another fun idea is serving them on small wooden boards as individual appetizers with aioli in mini ramekins.

Make Ahead and Storage

Storing Leftovers

After enjoying your potatoes, place leftovers in an airtight container in the fridge. They’ll keep well for up to 3 days. I recommend storing the aioli separately to keep the potatoes from getting soggy.

Freezing

While you can freeze cooked potatoes, the cheese crust tends to lose its crispness and can become a bit rubbery once thawed. I personally prefer to eat these fresh or keep leftovers refrigerated. The aioli doesn’t freeze well either—it can separate after thawing.

Reheating

When reheating leftovers, I pop the potatoes in a hot oven (around 375°F) for 10-15 minutes to revive the crisp cheese crust. Avoid microwaving if you can because it softens the crust. Warm the aioli separately and serve fresh on the side.

FAQs

Final Thoughts

I’m genuinely excited for you to try this Cheese Crusted Potatoes with Roasted Garlic Aioli Recipe because it feels special yet is down-to-earth, the kind of comfort food that impresses but doesn’t stress you out. It’s perfect when you want a cozy indulgence or to share something memorable with friends and family. Give it a shot—I bet it’ll become one of your go-to potato recipes like it is for me!

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