Description
Crispy cheese-crusted Yukon Gold potatoes baked to golden perfection, served with a smoky roasted garlic chipotle aioli for a delicious and indulgent side dish or appetizer.
Ingredients
Scale
Cheese Crusted Potatoes
- 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
- 1 tbsp extra virgin olive oil (for drizzling on garlic head)
- 1 egg
- 1 head garlic
- 1 tsp chipotle powder
- 1/4 tsp seasoned salt
- Small squeeze of lemon juice
Instructions
- Prepare the Garlic: Slice the top off the garlic head, drizzle with 1 tbsp olive oil, and sprinkle with salt. Roast at 400 degrees Fahrenheit for 45 minutes until soft and fragrant.
- Make the Aioli Base: In a flat-bottomed container, combine the egg, chipotle powder, lemon, seasoned salt, and the roasted garlic head. Pour half of the olive oil on top without mixing.
- Emulsify the Aioli: Insert an immersion blender and turn it on without moving it until the mixture emulsifies at the bottom. Then gently tilt the blender upwards to emulsify the rest. Transfer to a bowl and gradually whisk in the remaining olive oil until thickened.
- Prepare the Potatoes: Slice the Yukon Gold potatoes in half lengthwise and score the cut side. Mix together olive oil, smoked paprika, and seasoned salt, then toss the potatoes in this seasoned oil mixture to coat well.
- Coat with Cheese: Press the scored side of each potato half into the grated Manchego cheese until fully coated.
- Arrange and Bake: Place the potatoes cheese side down on a parchment-lined baking sheet. Bake at 400 degrees Fahrenheit for 25 minutes until golden and crispy.
- Serve: Sprinkle with flaky salt and chopped parsley. Serve warm with the roasted garlic chipotle ajonesa for dipping.
Notes
- Make sure to use an immersion blender to properly emulsify the aioli for a creamy texture.
- For a vegetarian version, ensure the egg used in the aioli fits your dietary preference or substitute with a vegan mayonnaise alternative.
- Scoring the potatoes allows for better absorption of the seasoning and crispier edges.
- Use aged Manchego for a richer flavor and better crust.
- Flaky salt adds a nice texture contrast when sprinkled right before serving.
- Roast garlic gently to avoid burning and to enhance sweetness.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 110 mg
