Pairs well with Oven Roasted Crispy Manchego Potatoes
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Oven Roasted Crispy Manchego Potatoes
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Crispy roasted baby gold potatoes coated with a flavorful mixture of extra virgin olive oil, garlic, smoked Spanish paprika, fresh parsley, Manchego cheese, and panko breadcrumbs. These potatoes have a crispy exterior and a melt-in-your-mouth interior, perfect as a tapas appetizer or side dish.
00:00:30 total
Serves 4
easy
Sides / Appetizer
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Ingredients
- extra virgin olive oil - 45 ml (3 tablespoons, use good quality Spanish olive oil)
- garlic cloves - 4 cloves (finely grated or finely chopped)
- sweet smoked Spanish paprika - 1.25 grams (about 1/2 teaspoon)
- fresh parsley - 8 grams (2 tablespoons chopped, or substitute 1 teaspoon dried parsley (1 gram))
- sea salt - to taste (season to taste)
- freshly cracked black pepper - to taste (season to taste)
- baby gold potatoes - 675 grams (about 1 1/2 lbs, cut in half lengthwise; can substitute 3 medium potatoes cut into 2 cm pieces)
- Manchego cheese - 60 grams (finely grated, aged about 4 months)
- panko breadcrumbs - 55 grams (about 1/2 cup)
Instructions
- Prepare the olive oil mixture: In a large bowl, whisk together the extra virgin olive oil, finely grated garlic, sweet smoked Spanish paprika, chopped fresh parsley, sea salt, and freshly cracked black pepper until well combined.
- Prepare the potatoes: Rinse the baby gold potatoes under water and pat them completely dry. Cut each potato in half lengthwise (or cut medium potatoes into 2 cm thick pieces).
- Coat the potatoes: Add the cut potatoes into the bowl with the olive oil mixture. Season again with sea salt and freshly cracked black pepper, then mix until all potatoes are evenly coated.
- Add cheese and breadcrumbs: Add the finely grated Manchego cheese and panko breadcrumbs to the potatoes. Mix thoroughly until all potatoes are coated with the cheese and breadcrumbs.
- Arrange and bake: Transfer the potatoes cut side down in a single layer, evenly spaced, onto a baking tray lined with parchment paper. Bake in a preheated oven at 220°C (425°F) using the bake-only (bottom heat) setting for 25 to 30 minutes, rotating the tray halfway through for even roasting.
- Rest and serve: Remove the potatoes from the oven and let them rest at room temperature for about 5 minutes to crisp up. Transfer to a serving dish, garnish with fresh parsley, and serve.
