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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