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If you haven’t coated your potatoes in mayo and seasonings before crisping them up in the oven, what are you even doing?! These oven-roasted Crispy Manchego Potatoes are covered in a creamy chipotle sauce and then topped with crispy prosciutto, more manchego, and herbs. They’re full of flavor with the best texture!
Table of Contents
Why You’ll Love Crispy Manchego Potatoes
These potatoes hit all the right notes – the potatoes are crispy on the outside – they’re extra crispy because the seasoned mayo coats each potato chunk and helps them roast evenly, forming the best crunch while keeping the insides light and fluffy. Because we season at each step, these crispy potatoes are layered in smoky, cheesy, savory, creamy goodness!
Prep Like a Pro
Have all your ingredients gathered to make this oven-roasted Crispy Manchego Potato recipe stress-free!
Gather
- Kosher Salt: 1 tsp
- Baking Soda: 1 tsp
- Mayo: ⅓ cup + ¼ cup, divided
- Chipotle Mayo: ¼ cup
- Olive Oil: 2 tbsp + more for potato water
- Smoked Paprika: 2 tsp
- Chipotle Powder: 1 tsp
- Prosciutto: 4-5 slices
- goat cheese: 2 oz
- Honey: 1 tbsp
- Salsa macha or chili crisp: 1 tbsp
- Red Wine Vinegar: ½ tbsp
- Salt and Pepper
Chop and Grate
- Yukon Gold Potatoes: 1 lb, peeled and cut into 1½-inch chunks
- Manchego: ⅓ cup, freshly grated + more for topping
- Chives: ¼ cup, chopped
- Parsley: ¼ cup, chopped
- Small Garlic Bulb: 1, top ¼-inch trimmed off
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🔥Chef Nadia’s Tip🔥
When I tell you to add in potatoes to the bowl and mix vigorously, I mean mix vigorously! The roughened potatoes are key to these Crispy Manchego Potatoes.
Substitutions and Variations
- Substitutions
- Yukon Gold → You can swap these for russet or red potatoes.
- Manchego → Parmesan, Pecorino Romano, or any hard cheese that you like can be used instead of manchego.
- Chipotle Mayo → You can just use regular mayo and then add a dash of your favorite hot sauce or chili crisps.
- Variations
- Vegetarian Variation → Skip topping the Crispy Manchego Potatoes with the prosciutto and instead use roasted chickpeas, crispy fried shallots, or just don’t use anything at all.
- Spicy Kick → Add a pinch of cayenne and/or crushed red pepper flakes to your mayo spice coating and sauce if you’re looking for some extra heat.
The Perfect Pairings
A gorgeous Frozen Strawberry Margarita and Caramelized Shallot Dip are just what you need to start your night off with these Crispy Manchego Potatoes. For your main, Chipotle Ranch Marinated Chicken with a Ranch Salad and then finish your night off with Cherries Jubilee 🍒!
Crispy Manchego Potatoes: Questions Answered
They’re best fresh out of the oven. What you can do, though, is parboil them a day ahead, cover, and refrigerate them. The sauces can all be prepared ahead as well, just cover and refrigerate those also. Then, wait till right beforehand to toss them in the mayo mixture and roast them.
Between the chipotle powder and the salsa macha, it does have a smokey heat – you can adjust this to your taste though, or completely omit it if you want no heat.
It raises the pH, making the water more alkaline, and because of that, the potatoes’ starches begin to break down. That creates the iconic starchy “slurry” on the outside of the potato, and when that is oven roasted, it makes the crispiest potatoes!
Crispy Manchego Potatoes
Equipment
- garlic roaster, or ramekin
- aluminum foil
- pot
- large strainer
- 2 baking sheets
- large bowl
- small bowl
- serving plate
Ingredients
Crispy Potatoes
- 1 lb yukon gold potatoes
- 1 tsp kosher salt
- 1 tsp baking soda
- ⅓ cup mayo
- 2 tbsp olive oil, + more for potato water
- 2 tsp smoked paprika
- 1 tsp chipotle powder
- ⅓ cup manchego, freshly grated, + more for topping
- 4-5 slices prosciutto
- ¼ cup chives, chopped
- ¼ cup parsley, chopped
Sauce
- 1 garlic bulb, small
- 1 drizzle olive oil, for roasting the garlic
- ¼ cup chipotle mayo
- ¼ cup mayo
- 2 oz goat cheese
- 1 tbsp honey
- 1 tbsp salsa macha, or chili crisp
- ½ tbsp red wine vinegar
- salt and pepper, to taste
Instructions
- Preheat your oven to 400℉.
- Trim the top ¼ inch off of the top of your garlic bulb. Place cut side up in a garlic roaster or a small oven-safe ramekin and drizzle with olive oil. Cover with the lid or aluminum foil and bake for 30 minutes.
- Peel the potatoes and cut them into 1½ inch chunks.
- Bring a pot of water to a boil. Add 2 handfuls of salt and the baking soda.
- Remove the garlic from the oven when it is done. Put a baking sheet cover in aluminum foil in the oven and turn the heat up to 450°F.
- Add the potatoes to your boiling water and cook for 10-12 minutes. Drain, and then let them rest in the strainer over the pot to steam dry for 5 minutes.
- In a large bowl, mix the mayo, olive oil, smoked paprika and chipotle powder. Add in potatoes to the bowl and mix vigorously, then mix in the freshly grated manchego.
- Add the potatoes to your preheated baking sheet and roast for 20 minutes. Give them a toss and roast for another 20-25 minutes.
- While the potatoes are roasting, place your prosciutto on another baking sheet and crisp up for 10-15 minutes.
- Squeeze out the garlic and form into a paste with a knife. Add to a bowl and mix in chipotle mayo, regular mayo, goat cheese, honey, salsa macha and red wine vinegar. Season your sauce with salt and pepper to taste.
- When your potatoes are done, add them to a serving plate. Drizzle the sauce all over, sprinkle with the chopped chives and parsley, more freshly grated manchego and crumble the crispy prosciutto on top.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
