"Better than Fried" Crispy Baked Manchego Potatoes

By Spain on a Fork · 25 min

Ingredients

Instructions

1. In a large bowl, whisk together the olive oil, grated garlic, paprika and parsley, and season with salt and pepper.
2. Wash and dry the baby potatoes, then halve them lengthwise (for larger potatoes, cut into 2 cm / ¾ inch bite-sized pieces). Add to the bowl and toss until well coated.
3. Add the panko and grated Manchego over the potatoes and mix once more until evenly combined.
4. Arrange the potatoes cut side down in a single spaced-out layer on a parchment-lined baking tray.
5. Roast in a preheated oven at 220°C (425°F) for 25-30 minutes, turning the tray halfway through, until crispy and tender.
6. Let rest for 5 minutes, then transfer to a serving dish.

Summarized from Spain on a Fork's video. Watch it for the details.

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