One Pan Wonder Crispy Manchego Spuds


800g of Maria’s Pink Firr Apple Potatoes (or any waxy spud, boiled until cooked and cooled)

250g of Manchego (finely grated)

90ml of Odysea Extra Virgin Olive Oil

10 cloves of Garlic (smashed)

1 packet of Ortiz Boquerones (drained)

200g of Flat Leaf Parsley

1 jar of Sheridan’s Onion Marmalade

1/2 jar of Fallot Capers (drained and rinsed, avail in local Sheridans)

Achill Sea Salt and White Pepper


Start off with a large sheet pan and line it with non-stick parchment paper. Crush Maria’s Pink Firrs softly with the bottom of a pot so they still hold their shape. Season with salt and pepper and drizzle with olive oil before throwing in the smashed garlic.

Pop a little handful of grated Manchego on top of each spaced out spud and bake for 25 minutes at 180 degrees in a preheated oven until golden and super crispy. Slide the cooked cheesy spuds onto a platter, add a teaspoon of onion marmalade in between each of them and garnish with chopped boquerones, capers (make sure they are rinsed) and flat leaf parsley. This is amazing with grilled John Dory or crab claws dipped in mayo!