How to Make the BEST Cheesy Potatoes | Crispy Manchego Potatoes
These Crispy Manchego Potatoes are seriously addicting. We´re talking super crispy potatoes, melted Manchego cheese and sliced garlic to take things to another level. But the best part? This recipe is easy to make, made with minimal ingredients and packed with so much goodness.
You can serve the cheesy potatoes as a tapas appetizer to enjoy during game day, or even as a side dish next to some grilled fish. Either way, these potatoes promise to be the best-ever cheesy potatoes.
The Manchego Cheese I used (10% OFF Your Order with Code ¨ONAFORK¨) was aged for 6 months. So its got a rich flavor to it, but it also easily melts. You can use whatever cheese you like here. Just make sure it has some age to it. As that is what really flavors this dish.
TIPS & TRICKS to Make this Recipe: I used russet potatoes in this recipe. You want to use potatoes that are more starchy than waxy here. As they contain less moisture and will achieve that crispy texture.
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Watch the Video Below on How to Make Crispy Manchego Potatoes
Crispy Manchego Potatoes
- 2 1/4 lbs russet potatoes 1 kilogram
- 6 cloves garlic thinly sliced
- 2 cups shredded Manchego cheese 240 grams
- 3 tbsp extra virgin olive oil 45 ml
- handful dried rosemary
- pinch sea salt
- dash black pepper
Heat a fry pan with a medium heat and add in 3 tbsp extra virgin olive oil
After 2 minutes add in the sliced garlic, mix with the olive oil, once lightly sauteed, about 1 minute, remove from the heat, pour the garlic and olive oil into a sieve with a bowl underneath, reserve the garlic and olive oil
Wash and pat dry the potatoes, then cut each one into 1/4 inch (.625 cm) thick rounds
Line a baking rack with parchment paper, add the slices of potato, all in a single layer
Brush the reserved garlic infused olive oil all over the potatoes, then season with sea salt & black pepper
Add into a preheated oven, bake + broil option (same an a convection oven) 220 C - 425 F
After 30 to 35 minutes and the potatoes are fully cooked through and crispy, remove from the oven and let them rest for a couple minutes
Add 1/3 of the potatoes into an oven-proof fry pan (you can also use a casserole dish), all in a single layer and stacked around each other, top off with 1/3 of the shredded manchego cheese, some slices of the sauteed garlic and a pinch of dried rosemary, continue in this method until fully assembled
Add the pan into the preheated oven (same temperature) for 5 minutes or until the cheese is melted, remove from the oven and serve at once, enjoy!
Get the Spanish Manchego Cheese I used to make this Recipe (Use Coupon Code ONAFORK to get 10% OFF Your Order)
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