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Manchego Crusted Potatoes & Spicy Roasted Garlic Ajonesa. Ajonesa is very similar to aioli, but I was just in Spain and I learned that classic aioli has no egg whereas ajonesa does. The crispy crust of manchego elevates the potato so much, especially along with the roasted garlic ajonesa *chef’s kiss* Everyone in my family was an absolute fan. If you love this recipe, check out my Crispy Za’atar Potatoes & Spicy Miso Tahini recipe!

Why You’ll Love Manchego Crusted Potatoes & Ajonesa

The crust on the potatoes is AMAZING!! It makes them crispy and even more delicious, along with the roasted garlic ajonesa which is a MUST. It’s perfect as an appetizer, because it has that cheesy, crispy, an that garlicky flavor.

Substitutions

You can substitute the manchego for Parmigiano Reggiano, Pecorino Romano or Grana Padano! As far as the ajonesa goes, the sky is the limit. You could swap the chipotle for any other spice you like, can sub roasted garlic for 1 clove raw garlic and in a pinch, you could use mayonnaise with chipotle and the garlic!

Recipe Tip

Using good olive oil is KEY for this whole recipe, especially for the ajonesa since its an olive oil based sauce.

Manchego Crusted Potatoes & Ajonesa

By Nadia Aidi
Manchego Crusted Potatoes & Spicy Roasted Garlic Ajonesa (very similar to aioli) ♥️.

Ingredients 

  • 6 small yukon gold potatoes
  • 8 oz grated aged manchego
  • 1/4 cup extra virgin olive oil from Spain
  • 1/2 tbsp smoked paprika
  • Seasoned salt to taste

Roasted Garlic Ajonesa

  • 3/4 cup + 1 tbsp extra virgin olive oil from Spain
  • 1 egg
  • 1 garlic head
  • 1 tsp chipotle powder
  • 1/4 tsp seasoned salt
  • tiny squeeze lemon

Directions 

  • Slice the top off the garlic head. Drizzle 1 tbsp of olive oil on it and add some salt
  • Roast at 400F for 45 minutes
  • For the aioli, add the egg, chipotle powder, lemon drizzle, salt and garlic head to a flat bottomed container. Add HALF of the olive oil on top, make sure you add this at the very end
  • Add your immersion blender and turn it on, don’t move the immersion blender until it is fully emulsify. Tilt it gently towards the top, once whe bottom is emulsified
  • Transfer to a bowl, and gently whisk in the rest of the oil and watch it thicken!
  • Mix together the olive oil, paprika and seasoned salt
  • Slice your potatoes by half. Score them
  • Add the potatoes to the seasoned olive oil and get them all mixed in
  • Coat the potatoes scored side down onto the manchego until they are fully covered in it
  • Place the potatoes cheese side down on a parchment paper lined sheetpan
  • Bake at 400F for 22-25 minutes
  • Top with flaky salt, parsley and enjoy with the aioli

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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