Description
Delicious cheese crusted Yukon gold potatoes baked to golden perfection and served with a smoky roasted garlic chipotle aioli. Crispy cheese exterior contrasts beautifully with tender potatoes inside, enhanced by a flavorful seasoned paprika oil and a creamy, zesty aioli dip.
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 (Aioli)
- 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 juice
Instructions
- Prepare Garlic for Roasting: Slice the top off the garlic head, drizzle with 1 tbsp olive oil, and sprinkle with some salt. Place on a baking sheet.
- Roast Garlic: Roast the garlic at 400°F for 45 minutes until soft and caramelized.
- Make the Aioli Base: In a flat-bottomed container, combine the egg, chipotle powder, lemon juice, seasoned salt, and the roasted garlic head.
- Add Olive Oil for Emulsification: Pour half of the olive oil over the mixture in the container, ensuring it sits on top for proper emulsification.
- Emulsify Aioli: Insert an immersion blender and turn it on without moving until the mixture is emulsified and thickened at the bottom. Slowly tilt the blender upwards to blend the rest evenly.
- Finish Aioli: Transfer the aioli to a bowl and gently whisk in the remaining olive oil until the sauce thickens smoothly.
- Prepare Potatoes: Slice potatoes in half lengthwise and score the cut sides deeply to help seasoning and cheese adherence.
- Season Potatoes: Mix olive oil, smoked paprika, and seasoned salt, then toss the potatoes so they are well coated.
- Apply Cheese Crust: Press each potato half cut side down into the grated Manchego cheese until fully coated with cheese.
- Arrange and Bake: Place the cheese-coated potatoes cheese side down on a parchment-lined baking sheet and bake at 400°F for 25 minutes until golden and crispy.
- Serve: Top the baked potatoes with flaky salt and parsley, then serve warm alongside the roasted garlic chipotle aioli.
Notes
- Use a sharp knife to score potatoes carefully without cutting through completely.
- For an extra crispy crust, ensure the Manchego cheese is aged and grated finely.
- Room temperature egg helps stabilize the aioli better during emulsification.
- You can substitute chipotle powder with smoked paprika for a milder smoky flavor in the aioli.
- Store leftover aioli in the refrigerator for up to 3 days in an airtight container.
- Ensure potatoes are small and evenly sized for uniform cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 95 mg
