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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, and that garlicky flavor.

Manchego Crusted Potatoes & Ajonesa

How To Prepare Manchego Crusted Potatoes & Ajonesa

🧄 First, slice the top off the garlic head. Then, drizzle 1 tbsp of olive oil on it and add some salt.

🔥 Then, 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 the aioli to your immersion blender and turn it on, don’t move the immersion blender until it is fully emulsified. Tilt it gently towards the top, once the 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 and then 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 sheet pan.

⏱ Bake at 400F for 22-25 minutes.

🌿 Lastly, top with flaky salt, parsley and enjoy with the aioli.

Substitutions and Variations

  1. You can use Parmigiano Reggiano, Pecorino Romano or Grana Padano! instead of manchego.
  2. You can use any other spice you like instead of chipotle powder.
  3. You can use 1 raw garlic clove, instead of roasted garlic.
  4. In a pinch, you can do the ajonesa with just mayonnaise, chipotle and garlic.
  5. You can use any potatoes you like, instead of Yukon gold.

Chef Nadia’s 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

Similar Recipes

Common Questions

What other cheese can I use instead of manchego?

You can use Parmigiano Reggiano, Pecorino Romano or Grana Padano!

Can I use a raw garlic clove instead of roasted?

Yes of course, you can do raw garlic instead of roasted.

What seasoned salt do you use?

I use Peg’s Seasoned Salt.

Can I use different potatoes?

Yes, absolutely. You can use any potato you like.

Manchego Crusted Potatoes & Ajonesa

5 from 1 vote
By Nadia Aidi
Prep 5 minutes
Cook 1 hour
Total 1 hour 5 minutes
Servings: 4
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.

Ingredients 

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

Roasted Garlic Ajonesa

  • 3/4 cup olive oil, extra virgin, plus 1 tbsp for drizzling on garlic head
  • 1 egg
  • 1 head garlic
  • 1 tsp chipotle powder
  • 1/4 tsp seasoned salt
  • lemon, tiny squeeze

Directions 

  • First, slice the top off the garlic head. Then, drizzle 1 tbsp of olive oil on it and add some salt.
  • Then, 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 the aioli to your immersion blender and turn it on, don’t move the immersion blender until it is fully emulsified. Tilt it gently towards the top, once the 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 and then 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 sheet pan.
  • Bake at 400F for 22-25 minutes.
  • Lastly, top with flaky salt, parsley and enjoy with the aioli.

Nutrition

Calories: 3788kcal, Carbohydrates: 191g, Protein: 85g, Fat: 303g, Saturated Fat: 88g, Polyunsaturated Fat: 24g, Monounsaturated Fat: 159g, Trans Fat: 0.02g, Cholesterol: 406mg, Sodium: 2126mg, Potassium: 4588mg, Fiber: 25g, Sugar: 9g, Vitamin A: 3825IU, Vitamin C: 210mg, Calcium: 2642mg, Iron: 12mg

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

Additional Info

Course: Appetizer
Cuisine: American, Spanish

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