Get ready to elevate your potato game with a Spanish twist! These Manchego Smashed Potatoes are not just any side dish; they’re a delightful blend of crispy textures and creamy, cheesy goodness that will have everyone coming back for seconds. Imagine the savory crunch of perfectly smashed Yukon Gold potatoes, generously topped with rich Manchego cheese and a drizzle of warm milk. Whether you're hosting a dinner party or simply looking to impress your family, this recipe is a must-try that promises to be the star of the table. Ready to dive into this culinary adventure? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 2 pounds Yukon Gold potatoes
- 1/2 cup Manchego cheese, grated
- 1/4 cup milk
- 1/4 cup unsalted butter
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Wash the Yukon Gold potatoes thoroughly and cut them into roughly equal-sized pieces, about 2-inch chunks, leaving the skin on for added texture and nutrients.
- Place the potato chunks in a large pot and cover completely with cold water. Add a pinch of salt to the water to enhance flavor during boiling.
- Bring the water to a rolling boil over high heat, then reduce to medium-high and cook potatoes until they are fork-tender, approximately 15-18 minutes. Test by piercing a potato with a fork - it should slide in easily without resistance.
- Drain the potatoes in a colander and let them steam dry for 2-3 minutes, which helps create a crispy exterior when smashing.
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease with olive oil.
- Gently place each potato on the baking sheet and use a potato masher or the bottom of a flat glass to carefully smash each potato, keeping them mostly intact but flattened.
- Drizzle the smashed potatoes with melted butter, ensuring each potato is well-coated. Sprinkle generously with salt and freshly ground black pepper.
- Bake in the preheated oven for 20-25 minutes until edges are golden brown and crispy.
- Remove from oven and immediately sprinkle grated Manchego cheese over the hot potatoes, allowing the cheese to melt slightly.
- Warm the milk and drizzle it over the potatoes to add extra richness and help the cheese adhere.
- Garnish with freshly chopped parsley for a burst of color and fresh herb flavor.
- Serve immediately while hot and crispy, ideally as a side dish to complement grilled meats or as a standalone appetizer.
Tips
- Choose the Right Potatoes: Yukon Gold potatoes are ideal for this recipe due to their buttery flavor and creamy texture. They hold up well during boiling and smashing, giving you the perfect base for this dish.
- Don’t Skip the Steaming Step: After draining the potatoes, let them steam dry for a few minutes. This step is crucial for achieving that crispy exterior when you bake them.
- Smash with Care: When smashing the potatoes, aim for a gentle press to keep them mostly intact. This will create more surface area for crispiness while maintaining a fluffy interior.
- Experiment with Cheese: While Manchego adds a wonderful flavor, feel free to mix in other cheeses like Parmesan or Gruyère for a unique twist.
- Adjust the Seasoning: Taste the potatoes after adding salt and pepper, and feel free to adjust according to your preference. A sprinkle of smoked paprika can also add an extra depth of flavor.
- Serve Fresh: These potatoes are best enjoyed right out of the oven when they’re hot and crispy. Pair them with grilled meats or serve them as a stand-alone appetizer for a delightful treat.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 8g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 50mg
