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Rosemary Manchego Red Potatoes

Prep Time5 mins
Cook Time10 mins
Total Time15 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

  • 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.
  • 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!
  • 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.
  • 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!