Cheese Crusted Potatoes with Roasted Garlic Aioli Recipe

If you’re anything like me, comfort food is pure joy—and this Cheese Crusted Potatoes with Roasted Garlic Aioli Recipe is comfort food at its finest. Crispy, cheesy potatoes paired with a silky, smoky roasted garlic aioli? Yeah, it’s like a little party for your taste buds. I promise, once you make this, it’s going to become your go-to side dish for everything from weeknight dinners to special occasions. So stay with me—I’m about to walk you through all the delicious details and little tricks I’ve picked up along the way to make sure your cheese crust is perfectly golden and that aioli so luscious it’s unforgettable.

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Ingredients & Why They Work

Each ingredient in this Cheese Crusted Potatoes with Roasted Garlic Aioli Recipe is chosen to build layers of flavor and texture that complement one another. Here’s why these ingredients are the unsung heroes of the dish, and some quick shopping tips to help you pick the best components.

• Yukon Gold Potatoes: Their creamy texture and natural sweetness hold up well when roasted and scoring helps them soak up flavors without falling apart.
• Manchego Cheese: An aged manchego packs a nutty, tangy punch that crisps beautifully, forming that addictive cheese crust.
• Extra Virgin Olive Oil: Used twice—once to coat the potatoes for roasting and once for the aioli—this oil adds richness and depth.
• Smoked Paprika: Adds smokiness and a subtle warmth that pairs wonderfully with the garlic and cheese.
• Seasoned Salt: More than just salt—choose one with herbs or spices to boost overall flavor without extra steps.
• Garlic Head: Roasting whole garlic mellows its bite and transforms it into a creamy, spreadable spread that’s perfect for aioli.
• Egg: The key emulsifier in the aioli to give it that smooth, luscious texture.
• Chipotle Powder: Adds a smoky heat to the aioli that’s subtle but elevates the whole dish.
• Lemon: Just a tiny squeeze brightens and balances the richness of the aioli.

Tweak to Your Taste

This Cheese Crusted Potatoes with Roasted Garlic Aioli Recipe is super flexible—once you know the base it’s built on, you can tweak it to fit your cravings or what you have on hand. I love to play with the aioli spice level depending on the season or my mood, and you’ll find easy ways to make it yours.

• Variation: I sometimes swap manchego for sharp cheddar or parmesan if I’m in a hurry, which changes the flavor profile but keeps that irresistible crust.
• Dietary Modification: For a lighter option, try baking the potatoes in avocado oil and using a yogurt-based aioli instead of traditional mayo.
• Seasonal Flair: Toss in fresh herbs like rosemary or thyme with the paprika for an aromatic twist perfect for fall.
• Heat Lovers: Add a pinch more chipotle powder or even a dash of cayenne to the aioli—just be sure to taste as you go!

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 very top off the garlic head to expose the cloves. Drizzle about a tablespoon of extra virgin olive oil on the exposed garlic and sprinkle some salt over it—this helps the garlic caramelize and enhances flavor during roasting. Wrap it loosely in foil or place it in a small ovenproof dish, then roast in a 400°F oven for about 45 minutes. You’ll know it’s ready when the cloves are golden, soft, and slightly fragrant—perfect for blending into the aioli.

Step 2: Whip Up that Roasted Garlic Aioli

Once the garlic is cool enough to handle, squeeze the softened cloves out of their skins into a container with a flat bottom for your immersion blender. Add the egg, chipotle powder, a tiny squeeze of lemon, and seasoned salt. Pour half of the olive oil on top, but keep it for last—it’s key to emulsification. Place your immersion blender at the bottom, turn it on, and don’t move it until it starts to thicken. Then tilt it gently to blend the rest of the oil in, whisking slightly if needed. The result is a creamy, smoky aioli that tastes like magic—trust me, you’ll want to lick the bowl.

Step 3: Prep the Potatoes for Maximum Crispy Goodness

Slice your small Yukon Gold potatoes in half lengthwise. Using the tip of a knife, score the cut side of each potato carefully—don’t slice all the way through, just make shallow cuts about 1/4 inch apart. This scoring helps the cheese cling and the potatoes cook evenly. Toss the scored potatoes in a bowl with olive oil, smoked paprika, and seasoned salt. Make sure every nook is coated—it’s the base for that perfect crust and flavor.

Step 4: Make That Cheese Crust Shine

Generously coat the scored side of each potato half with grated aged manchego cheese, pressing gently so it sticks well. Then place them cheese side down on a parchment-lined sheet pan—this placement is key to developing a crispy, golden crust as the cheese melts and browns during baking.

Step 5: Bake and Finish

Bake your potatoes in a 400°F oven for about 22 to 25 minutes, or until the cheese crust is crisp and deep golden and the potatoes are tender inside. Once out of the oven, sprinkle flaky sea salt and fresh parsley on top for that fresh pop of flavor and texture. Serve warm with a generous dollop of the roasted garlic aioli on the side. Prepare for your guests or family to swoon.

How to Serve Cheese Crusted Potatoes with Roasted Garlic Aioli Recipe

Garnishes

I always finish my cheese crusted potatoes with a sprinkle of flaky sea salt and freshly chopped parsley—it adds a fresh bite and makes the dish look irresistible. Sometimes I add a pinch of chili flakes or a light dusting of smoked paprika on top for some extra color and zing.

Side Dishes

This recipe pairs beautifully with grilled or roasted meats like steak or chicken, but I also love serving it alongside a vibrant green salad or a simple sauté of seasonal veggies. It’s hearty enough to stand alone but also shines next to your favorite main dishes.

Creative Ways to Present

For special occasions, I like to plate these potatoes stacked in a little tower, drizzled with extra aioli and a sprig of fresh herbs on top. You can also serve them on a rustic wooden board with small ramekins of aioli for dipping—perfect for sharing and casual entertaining.

Make Ahead and Storage

Storing Leftovers

I usually pop any leftover cheese crusted potatoes into an airtight container in the fridge within two hours of cooking. They keep well for up to 3 days, but I recommend reheating them in the oven to revive that crispy crust rather than using the microwave.

Freezing

Although fresh is best, I’ve had good luck freezing these potatoes—just lay them flat on a baking sheet to freeze solid before transferring to a freezer bag. Freeze up to a month and thaw overnight in the fridge before reheating. Note that the aioli is best made fresh, so I recommend preparing it just before serving.

Reheating

To keep the cheese crust crispy, I reheat leftovers at 375°F on a baking sheet for about 10-15 minutes. This warms the potatoes through and revitalizes the crust. Avoid microwaving because you’ll lose that beautiful texture.

FAQs

Final Thoughts

This Cheese Crusted Potatoes with Roasted Garlic Aioli Recipe is one of those dishes I always cherish making and sharing because it’s simple yet ridiculously satisfying. It’s perfect when you want something cozy but a little special—and the combo of golden, cheesy potatoes with that creamy smoky aioli? It just hits the spot every time. I really hope you give it a go and enjoy it as much as I do with friends and family gathered around the table. Happy cooking—you’ve got this!

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