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Recipe Instructions

Oven-Roasted Potatoes with Manchego

If you want to shortcut this recipe, you can use 2 (20 ounce) packages refrigerated red potato wedges.

  • olive oil
  • 2 tablespoons Lunds and Byerly’s Spanish Smoked Paprika
  • 2 tablespoons sea salt
  • 1/2 teaspoon black pepper
  • 4 medium baking potatoes, cut into small wedges
  • 1 cup shredded Manchego cheese
  • 2 tablespoons chopped fresh parsley

Preheat oven to 450 F.

In large plastic food storage bag, combine olive oil, paprika, salt, garlic and pepper; mix well. Add potatoes; seal bag and shake to coat.

Arrange potatoes on 10x15-inch jelly roll pan. Roast potatoes, turning once, until tender (25-30 minutes). Sprinkle with cheese and parsley. Cook until cheese is melted (about 1 minute).

Amount: 4 servings

FoodE Tip: Manchego cheese is a sheep’s milk cheese from Spain that has a nutty flavor. It can be a semi-firm to hard cheese, depending on how long it is aged. We recommend a younger Manchego cheese for these potatoes, because it melts so nicely.

Added: Feb. 2011

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