Lunds and Byerly's
About Us Our Stores Shop For Groceries Order Party Food & Gifts Recipes & Expertise Classes & Events

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.



Ingredients
  • 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
Directions

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

Recipe Options
Send E-mail
Print 3x5 | 4x6 | Full Page | FoodE Binder Page

Recipe Finder

Search our recipe library by food category and/or ingredient.

Category:

Keyword:

Sign Up for Our Newsletter

newsletter icon
We'll send you our sale items and an exclusive web-only offer every week. Sign up >