Crispy baked manchego potatoes
Spain on a Fork · ♥ 1.5K likes · 19.5K views · 7 min video
Read about potatoes in the BrightCulinary Book
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Ingredients
Method
Techniques
- 45 ml extra virgin olive oil
- 4 cloves garlic
Put the extra virgin olive oil in a large bowl; finely grate in the garlic.
- 1¼ g sweet smoked Spanish paprika
- 8 g chopped fresh parsley
- sea salt
- freshly cracked black pepper
Add the smoked paprika, chopped parsley, a little sea salt and black pepper; whisk well.
- 675 g baby gold potatoes
Rinse the potatoes in a colander, pat completely dry, and cut each in half lengthwise (larger potatoes into 2 cm pieces).
Prepping the baby potatoes
Toss the potatoes in the oil mixture with more sea salt and black pepper until coated.
- 60 g Spanish manchego
- 55 g panko breadcrumbs
Finely grate the manchego; add it with the panko and mix until the potatoes are coated.
Arrange cut side down in a single layer, evenly spaced, on a parchment-lined baking tray.
Arranging on parchment
Roast in a preheated oven on bottom heat at 220C (425F) for 25 to 30 minutes, rotating the tray halfway, until cooked through; check with a toothpick.
- fresh parsley
Rest at room temperature about 5 minutes to crisp, then transfer to a serving dish and garnish with fresh parsley.