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!