Rosemary Manchego Red Potatoes

Rosemary Manchego Red Potatoes | ericajulson.com

I love baked potatoes.

They’re comfort food to me.

We ate them all the time growing up, usually topped simply with butter, salt, and pepper (and sometimes sour cream).

These days, I’m all about upgrading the humble baked potato.

There’s so much more than a simply baked russet! Red waxy potatoes are deliciously creamy when baked, as are potatoes of all colors of the rainbow.

This newest spin highlights the earthy flavor of the potato with fresh rosemary and creamy manchego cheese.

I love how red potatoes are a little smaller than russets. They’re the perfect portion 🙂

Their creamy texture & delicate skin makes them super easy to eat, & they pair perfectly with minimalist toppings.

So, manchego cheese is pretty awesome.

It’s a semi firm Spanish cheese which got its name because it was traditionally made from the milk of sheep who grazed on the plains of La Mancha.

Ooo the plains of La Mancha!

LocationLa_Mancha

Anyways, I love it because it has a yummy creamy mild taste & melts perfectly.

For these baked potatoes, I simply topped them with a pat of butter, wisps of manchego cheese, minced fresh rosemary, and a sprinkle of fresh cracked black pepper and flaky maldon sea salt.

The result: a simple side dish that tastes oh so gourmet.

Simple Rosemary Red Potatoes | ericajulson.com

Rosemary Manchego Red Potatoes
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Ingredients
  • As many small red potatoes as you’d like
  • A drizzle of olive or grapeseed oil if you’re cooking them in the oven
  • Pats of salted butter preferably grass fed
  • Shredded Manchego cheese, for sprinkling
  • Minced fresh rosemary, for sprinkling
  • Fresh cracked black pepper
  • Flaky Maldon sea salt
Instructions
  1. Cook the potatoes to your liking. The fast way is to prick them with a fork & cook them in the microwave using the “potato” setting. The longer way is to rub them with olive oil & bake in the oven at 400 degrees Fahrenheit for roughly 45 minutes, or until a knife can be inserted smoothly into the center with no resistance. The time will vary depending on the size of your potato.
  2. The microwave will produce soft potatoes, while the oven will give the potatoes a crispy flaky skin. I like both ways, it just depends what you’re in the mood for, and how much time you have!
  3. Once the potatoes are cooked, use a knife to cut an “X” shape into them & open them up. Use a fork to mash them flat on your plate. The potatoes should have a star-like shape.
  4. Once the potato is flattened, spread a pat of butter over the top of each & let it melt into all the crevices. Sprinkle with plenty of shredded Manchego cheese & fresh minced rosemary. Season well with fresh cracked black pepper & flaky Maldon sea salt. Enjoy immediately!

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