Crispy Manchego Potatoes Recipe

I’ve been experimenting in the kitchen and these crispy red potatoes with melty Manchego totally give me that cozy, indulgent feeling like nothing else can on a hectic day.

I think this Crispy Manchego Potatoes recipe is my new favorite. I love red potatoes lightly tossed in extra virgin olive oil with garlic, salt, and black pepper to boost nutrition.

Manchego cheese adds a rich flavor while fresh parsley, when I use it, gives a nice finishing touch.

Ingredients

• Red potatoes deliver fiber and carbs for energy and lasting fullness
• Extra virgin olive oil adds healthy fats that boost flavor and texture
• Garlic gives a punchy zest and may help with your immune system
• Salt enhances taste and balances all the other solid ingredients
• Black pepper provides a subtle heat to raise the dish’s excitement
• Manchego cheese supplies protein, calcium, and a rich, savory taste
• Chopped parsley brightens the dish with a fresh, herbal finish

Ingredient Quantities

• 2 lbs small red potatoes, cut in halves
• 3 tbsp extra virgin olive oil
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup grated Manchego cheese
• 1 tbsp chopped fresh parsley (optional)

How to Make this

1. Preheat your oven to 425°F.

2. Rinse the small red potatoes and cut them in half.

3. In a large bowl, toss the potatoes with extra virgin olive oil, minced garlic, salt, and black pepper until well coated.

4. Spread the potatoes out evenly on a baking sheet, ensuring they don’t overlap.

5. Roast the potatoes in the preheated oven for about 25-30 minutes until they’re nicely crisped and golden.

6. Remove the baking sheet from the oven, then sprinkle the grated Manchego cheese evenly over the hot potatoes.

7. For extra melty cheese goodness, put the tray back into the oven for another 3-5 minutes until the cheese just starts to bubble.

8. Take the potatoes out of the oven and carefully transfer them to a serving dish.

9. If you like, you can sprinkle chopped fresh parsley on top for a pop of color and freshness.

10. Let the potatoes cool slightly, then serve them up while they’re still warm and crispy. Enjoy!

Equipment Needed

1. Preheated oven
2. Colander for rinsing the potatoes
3. Cutting board
4. Sharp knife to cut the potatoes and mince garlic
5. Large mixing bowl
6. Measuring spoons and a measuring cup for oil, salt, pepper, and cheese
7. Baking sheet
8. Spatula or large spoon for tossing the potatoes
9. Cheese grater
10. Oven mitts for safely removing the hot tray
11. Serving dish for plating the finished dish

FAQ

• Q: Can I use a different type of potato instead of small red ones?
  A: Sure, you can experiment with other potatoes like Yukon Gold, but keep in mind that the cooking time might change a bit so you might need to adjust it accordingly.
• Q: Do I really need to preheat the oven before roasting?
  A: Definitely, preheating the oven helps the potatoes cook evenly and get that crispy finish you want.
• Q: Can I substitute Manchego cheese with another cheese?
  A: Yeah, if you cant find Manchego, you can try other firm cheeses like aged cheddar, but the flavor will differ a little.
• Q: Is it possible to double the recipe for a larger crowd?
  A: For sure, just double the ingredients, but make sure your pan isnt overcrowded so the potatoes can crisp up properly.
• Q: How do I store any leftovers?
  A: Just keep them in an airtight container in the fridge and reheat in the oven, though they might lose a bit of that crispy texture.

Crispy Manchego Potatoes Recipe Substitutions and Variations

• Small red potatoes: If you cant find these, try using baby Yukon Gold or new potatoes instead
• Extra virgin olive oil: You can swap this with avocado oil or even canola oil if thats what you have
• Garlic cloves: If you’re out of fresh garlic, about 1/2 tsp garlic powder works just fine
• Manchego cheese: Parmesan, Pecorino Romano, or a sharp cheddar make a good alternative

Pro Tips

1. Try drying your red potatoes really well after rinsing them. If they’re a bit damp, they wont get as crispy in the oven so make sure to pat them down with a paper towel.
2. When you toss the potatoes in olive oil, garlic, salt and pepper, give them a good mix so every piece is coated. Also, don’t pile them on the tray; spread them out so each one has plenty of room to crisp up.
3. Keep an eye on the cheese once you sprinkle the Manchego on. It only takes a few minutes in the oven to start bubbling, and you dont want it to burn. Just pop it in for 3-5 minutes until it’s melty.
4. If you wanna step it up, preheat the baking sheet in the oven before adding the potatoes. This trick helps them start cooking immediately when they touch the hot surface and gives you an extra crunch.