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+ servings


Course Appetizer, Side Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 3 yukon gold potatoes
  • 2 tbsp extra virgin olive oil
  • 5 cloves garlic
  • 2 cups shredded cheese
  • 1/2 tsp sweet smoked Spanish paprika
  • sea salt
  • freshly cracked black pepper
  • handful freshly chopped chives


  1. Rinse and pat dry 3 yukon gold potatoes, then cut each one into 1/2 inch thick pieces, I like to cut each potato in half, then each half in half to end up with 4 evenly sized quarters from each potato, cut each half right down the middle and into 1/2 inch pieces, add the cut potatoes into a large bowl

  2. Shred in 5 large cloves of garlic over the potatoes (or you can finely mince them), pour in 2 tablespoons of extra virgin olive oil and season with sea salt & black pepper, toss together until well combined

  3. Transfer the coated potatoes into a baking tray lined with parchment paper, make sure they´re all in a single layer so they roast evenly, add into a preheated oven, bake + broil option 250 C - 475 F

  4. After 25 minutes remove the potatoes from the oven, transfer them into an oven-proof pan (or you can just leave them in the baking tray), sprinkle 2 cups of shredded cheese over the potatoes and a kiss of sweet smoked paprika, add back into the oven until the cheese is fully melted, remove from the oven and sprinkle with freshly chopped chives, enjoy!

Recipe Notes

Get the Spanish Manchego Cheese I used to make this recipe.