Manchego Crusted Potatoes & Ajonesa
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 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.