Crispy Manchego Potatoes Recipe

Heat a fry pan with a medium heat and add in 3 tbsp extra virgin olive oil. After 2 minutes add in the sliced garlic, mix with the olive oil, once lightly sauteed, about 1 minute, remove from the heat, pour the garlic and olive oil into a sieve with a bowl underneath, reserve the garlic and olive oil. Wash and pat dry the potatoes, then cut each one into 1/4 inch (.625 cm) thick rounds. Line a baking rack with parchment paper, add the slices of potato, all in a single layer. Brush the reserved garlic infused olive oil all over the potatoes, then season with sea salt & black pepper. Add into a preheated oven, bake + broil option (same in a convection oven) 220°C/425°F. After 30 to 35 minutes and the potatoes are fully cooked through and crispy, remove from the oven and let them rest for a couple minutes. Add 1/3 of the potatoes into an oven-proof fry pan (you can also use a casserole dish), all in a single layer and stacked around each other, top off with 1/3 of the shredded manchego cheese, some slices of the sauteed garlic and a pinch of dried rosemary, continue in this method until fully assembled. Add the pan into the preheated oven (same temperature) for 5 minutes or until the cheese is melted, remove from the oven and serve at once, enjoy! Notes: Be sure to use potatoes that are more starchy than waxy (like Russet potatoes), as they contain less moisture and will achieve that crispy texture.