Best 3 Manchego Potatoes Recipes

**Manchego Potatoes: A Culinary Journey into Spanish Delights**

Embark on a tantalizing culinary adventure with Manchego potatoes, a delectable dish that captures the essence of Spanish cuisine. Originating from the La Mancha region of Spain, these potatoes are renowned for their crispy exteriors and tender, flavorful interiors, complemented by the rich, nutty notes of Manchego cheese. Discover three irresistible variations of this classic recipe, each offering a unique twist on this beloved dish. Explore the traditional Manchego potatoes, where the combination of garlic, paprika, and olive oil creates a symphony of flavors. Indulge in the Manchego potatoes with chorizo, where the addition of spicy chorizo sausage adds a delightful kick. For a vegetarian delight, try the Manchego potatoes with spinach and pine nuts, where the earthy flavors of spinach and the nutty crunch of pine nuts create a harmonious balance. Whichever recipe you choose, prepare to be captivated by the irresistible charm of Manchego potatoes.

Here are our top 3 tried and tested recipes!

MANCHEGO MASHED POTATOES

Manchego Mashed Potatoes image

a la Rachael Ray-- Manchego cheese, from Spain, can be found at Trader Joe's among other markets. These are pretty darned good... I can envision sauteed leeks in the mix as well.

Provided by Sandi From CA

Categories Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 lbs baby red potatoes or 4 lbs baby yukon gold potatoes
salt
4 tablespoons butter, cut into small pieces
3/4-1 cup milk or 3/4-1 cup cream
2 1/2 cups shredded manchego cheese, about 3/4 to 1 pound of cheese
black pepper

Steps:

Halve large potatoes, small ones can be left whole.
Place potatoes in a deep pot, cover with water. Place a lid on potatoes and bring them up to a boil.
Uncover, salt the water and cook until tender, 12 to 15 minutes.
Drain potatoes and add back to the hot pot. Add butter, milk or cream and cheese and smash the potatoes to desired consistency. Season with salt and pepper, to taste.

Nutrition Facts : Calories 458, Fat 13.8, SaturatedFat 8.4, Cholesterol 36.9, Sodium 131.4, Carbohydrate 74.3, Fiber 7.7, Sugar 4.5, Protein 10.2

MASHED POTATOES WITH MANCHEGO AND OLIVE OIL

MASHED POTATOES WITH MANCHEGO AND OLIVE OIL image

Categories Potato

Yield 12 servings

Number Of Ingredients 7

Ingredients

2 heads of garlic, top third of each cut off
1/4 cup Spanish extra-virgin olive oil, plus more for drizzling
6 pounds baking potatoes, peeled and cut into 2-inch chunks
Water
Salt
3 cups heavy cream, heated
1/2 pound young Manchego cheese, cut into 1/4-inch dice

Steps:

1. Preheat the oven to 350°. Stand the garlic on a large sheet of heavy-duty foil. Drizzle with oil and wrap in the foil. Bake for about 1 hour, until the garlic is very soft. Squeeze the soft cloves from the skins into a small bowl and mash with a fork. 2. Meanwhile, bring the potatoes to a boil in a large pot of water. Salt the water and boil over moderately high heat until tender, about 20 minutes. Drain and return to the pot. Shake the pot over moderately high heat for 1 minute to dry the potatoes. 3. Mash the potatoes with a potato masher, then mash in half of the hot cream. Add the remaining cream and mash again. Stir in the Manchego to melt, then slowly stir in the mashed garlic and 3 tablespoons of the olive oil. Season with salt and transfer to a serving bowl. Drizzle with the remaining 1 tablespoon of olive oil and serve.

MANCHEGO POTATOES

Manchego Potatoes image

Make and share this Manchego Potatoes recipe from Food.com.

Provided by Manami

Categories Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

4 lbs baby red potatoes or 4 lbs baby yukon gold potatoes
kosher salt, to taste
4 tablespoons unsalted butter or 4 tablespoons unsalted margarine, cut into small pieces
3/4-1 cup milk or 3/4-1 cup cream
2 1/2 cups shredded manchego cheese (About 3/4-1 lb of cheese)
fresh ground black pepper, to taste
chopped fresh parsley or snipped fresh chives, as garnish

Steps:

Halve large potatoes, small ones can be left whole.
Place potatoes in a deep pot.
Place lid on potatoes and bring them to a boil.
Uncover, salt the water and cook until tender, 12-15 minutes.
Drain potatoes and add back to the pot.
Add butter, milk or cream and cheese and smash the potatoes to desired consistency.
Season with salt and pepper, to taste; garnish with parsley or snipped chives.

Nutrition Facts : Calories 240.3, Fat 6.8, SaturatedFat 4.2, Cholesterol 18.5, Sodium 25.6, Carbohydrate 40.7, Fiber 5, Sugar 1.8, Protein 5.4

Tips:

Choose the right potatoes: Yukon Gold potatoes are the best choice for these potatoes, as they hold their shape well and have a creamy texture.
Cut the potatoes evenly: This will help them cook evenly.
Parboil the potatoes: This helps to ensure that they are cooked through evenly.
Use a good quality Manchego cheese: This is the key ingredient in this dish, so it's important to use a good quality cheese.
Don't overcrowd the pan: When cooking the potatoes, make sure to not overcrowd the pan. This will help them to cook evenly.
Cook the potatoes until they are golden brown: This will give them a nice crispy texture.
Serve the potatoes immediately: These potatoes are best served hot out of the oven.

Conclusion:

Manchego potatoes are a delicious and easy-to-make side dish that is perfect for any occasion. They are crispy, cheesy, and full of flavor. With just a few simple ingredients, you can make this dish that is sure to impress your friends and family. Whether you are serving them as a side dish for a weeknight meal or as an appetizer for a party, these potatoes are sure to be a hit.

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