“Better than Fried” Crispy Baked Manchego Potatoes

These crispy baked Manchego potatoes are possibly the most addicting potatoes I have ever tasted. They’re filled with flavors, pack a serious crunch, and are done in about 40 minutes. Serve them as a tapas appetizer or even as a side dish. Either way, they promise to fill you with so much goodness.

To make this recipe, I used baby gold potatoes. You can also use larger potatoes if you like. Just cut them into bite-sized pieces. Either way, I left the skins on the potatoes. As it adds more nutrients and flavors. If you prefer, you can peel the potatoes.

What gives these potatoes that amazing crunch is panko breadcrumbs. You can make this recipe gluten-free by using gluten-free breadcrumbs. As for the cheese, I used a Manchego that was aged for 4 months. But you can use whatever Manchego you like or whatever hard cheese you have on hand.

TIPS & TRICKS to Make this Recipe: When you add the potatoes into the baking tray. Make sure to use parchment paper. That way they don’t stick to the surface. You also want to make sure they’re all cut side down, in a single layer, and evenly spaced out.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
SPANISH MANCHEGO CHEESE (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make Crispy Baked Manchego Potatoes

5 from 2 votes

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"Better than Fried" Crispy Baked Manchego Potatoes

Course Appetizer, Side Dish

Cuisine Spanish

Prep Time 15 minutes

Cook Time 25 minutes

Servings 4

Calories 320 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 4 cloves garlic (grated)
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 2 tbsp chopped parsley 8 grams
• 1.5 lbs baby gold potatoes 675 grams
• 1/2 cup panko breadcrumbs 55 grams
• 1/2 cup grated Manchego cheese 60 grams
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Add the olive oil into a large bowl, along with the grated garlic, paprika, parsley, and season with salt & pepper, whisk together

2. Wash and pat dry the baby potatoes, then cut each one in half lengthwise (if you are using larger potatoes, just cut them into bite-sized pieces that are 3/4 inch - 2 cm), add the cut potatoes into the bowl with the olive oil mixture, mix together until well mixed

3. Add the panko breadcrumbs and grated cheese over the coated potatoes, give it one final mix until well mixed together

4. Add the potatoes into a baking tray that's lined with parchment paper, all cut side down, in a single layer, and evenly spaced out

5. Add the baking tray into a preheated oven, 425 F / 220 C, roast the potatoes for 25 to 30 minutes or until crispy and tender, make sure to rotate the baking tray half way through the cooking time, that way all the potatoes evenly roast

6. Once the potatoes are roasted, remove from the oven and let them rest for 5 minutes, then transfer into a serving dish, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Spanish Manchego I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

"Better than Fried" Crispy Baked Manchego Potatoes

Amount Per Serving

Calories 320 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 5g31%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 15mg5%

Sodium 223mg10%

Potassium 760mg22%

Carbohydrates 36g12%

Fiber 4g17%

Sugar 2g2%

Protein 8g16%

Vitamin A 373IU7%

Vitamin C 37mg45%

Calcium 194mg19%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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