Golden Potato Bites with Manchego Cream, Piquillo Pepper and Crunchy Almond

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper.

2. 2

   Arrange the potato rounds on the sheet and toss them with 15 ml (1 tbsp) olive oil, 2 g (about 1/2 tsp) salt, and the black pepper. Roast for 25 minutes at 220 °C / 425 °F, turning halfway through, until golden and tender.

3. 3

   While the potatoes roast, make the cream: in a bowl, mix the grated Manchego, Greek yogurt, heavy cream, lemon zest, lemon juice, and 1 g (about 1/4 tsp) salt. Stir until smooth and thick.

4. 4

   Heat a small skillet over medium heat. Add the remaining 15 ml (1 tbsp) olive oil and cook the garlic for 30 seconds. Add the piquillo pepper strips and cook for 2 to 3 minutes with 1 g (about 1/4 tsp) salt, just until glossy and fragrant. Set aside.

5. 5

   In another small skillet, toast the sliced almonds over medium-low heat for 2 to 3 minutes, stirring often, until golden. Transfer them to a bowl and mix with the chopped parsley and sweet paprika.

6. 6

   Let the potatoes cool slightly for 5 minutes. Top each round with a teaspoon of Manchego cream, a few strips of piquillo pepper, and a sprinkle of the crunchy almond mixture.

7. 7

   Serve right away, or at room temperature, so the potato base keeps its texture and the cream stays firm.