Cheese Crusted Potatoes
Serves 4
5 mins prep
60 mins cook
65 mins total
Cheese Crusted Potatoes... 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.
0 servings
Roasted Garlic Ajonesa
First, slice the top off the garlic head. Then, drizzle 1 tbsp of olive oil on it and add some salt.
Then, 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 the aioli to your immersion blender and turn it on, don’t move the immersion blender until it is fully emulsified. Tilt it gently towards the top, once the 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 and then 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 sheet pan.
Bake at 400F for 22-25 minutes.
Lastly, top with flaky salt, parsley and enjoy with the aioli.
