Delight in the flavors of Spain with this exquisite Crisp Manchego Potatoes recipe, featuring the irresistible rich Manchego cheese. Prepare to embark on a journey of simple yet tantalizing taste that will leave your palate craving for more.
Manchego, a cheese dear to my heart yet often tucked away in my culinary repertoire, takes center stage in this creation. Similar to Parmesan but boasting a creamier texture and nuttier essence, Manchego lends its distinct character to these potatoes. Its presence is nothing short of fantastic, adding a layer of depth that elevates the dish to new heights.
In the spirit of culinary exploration, feel free to embrace your creativity by substituting Parmesan, pecorino, or even cheddar. Each variation promises its own unique symphony of flavors that will undoubtedly captivate your senses. Don’t hesitate to indulge in these tempting alternatives—after all, culinary artistry is about embracing possibilities.
Whether you’re celebrating holidays or simply enjoying a heartwarming family gathering, this recipe shines as a remarkable addition to your table. As a side dish, it not only complements your main course but also steals the spotlight with its distinct flair.
So, amigos of the kitchen, let’s embark on this gastronomic adventure. Our Crisp Manchego Potatoes recipe beckons you to discover the beauty of Spanish cuisine, all while relishing the joy of creating memorable moments around the table. Prepare to savor every bite and share the magic of this dish with your loved ones, leaving them utterly captivated by its charm.
Serve these roasted potatoes with a beef tenderloin, Vinegar-Braised Chicken and Onions, Balsamic Chicken with Mushrooms or Braised Herbed Chicken.
PrintManchego Potatoes
This is a wonderful Crisp Manchego Potatoes recipe with yummy manchego cheese. Simple and tasty!! Manchego is one of my least used but most favorite cheeses. It is very similar to a parmesan, but slightly creamier and a little nuttier. It is fantastic! On that note, though, you can sub parmesan or pecorino or even cheddar here. I wouldn’t turn my nose up at any of those variations. A great recipe for the holidays and as a side dish when having a family dinner.
- Prep Time: :10
- Cook Time: :35
- Total Time: :45
- Yield: 4-6 1x
- Category: Side Dish
- Method: Oven
- Cuisine: Spain
Ingredients
- 2 1/4 lbs russet potatoes 1 kilogram
- 6 cloves garlic thinly sliced
- 2 cups shredded Manchego cheese 240 grams
- 3 tbsp extra virgin olive oil 45 ml
- handful dried rosemary
- pinch sea salt
- dash black pepper
Instructions
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Heat a frying pan with a medium heat and add in 3 tbsp extra virgin olive oil
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After 2 minutes add in the sliced garlic, mix with the olive oil, once lightly sauteed, about 1 minute, remove from the heat, pour the garlic and olive oil into a sieve with a bowl underneath, reserve the garlic and olive oil
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Wash and pat dry the potatoes, then cut each one into 1/4 inch (.625 cm) thick rounds
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Line a baking rack with parchment paper, add the slices of potato, all in a single layer
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Brush the reserved garlic infused olive oil all over the potatoes, then season with sea salt & black pepper
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Add into a preheated oven, bake + broil option (same an a convection oven) 220 C – 425 F
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After 30 to 35 minutes and the potatoes are fully cooked through and crispy, remove from the oven and let them rest for a couple minutes
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Add 1/3 of the potatoes into an oven-proof fry pan (you can also use a casserole dish), all in a single layer and stacked around each other, top off with 1/3 of the shredded manchego cheese, some slices of the sauteed garlic and a pinch of dried rosemary, continue in this method until fully assembled
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Add the pan into the preheated oven (same temperature) for 5 minutes or until the cheese is melted, remove from the oven and serve at once, enjoy!