Manchego and Truffle Potato, a Great Combo
Potatoes are at the heart of so many Spanish dishes, from tortilla to patatas bravas. Here, they’re transformed into elegant little bites, topped with rich Manchego cheese and just a whisper of truffle oil. The result is indulgent but not overwhelming: earthy potatoes, nutty cheese, and the unmistakable aroma of truffle in one neat mouthful.
I first served these at a small dinner party, more as an experiment than a plan. They vanished faster than anything else on the table. Since then, they’ve become a staple when I want to impress without too much effort. They look sophisticated, but they’re built on simple ingredients anyone can find.
The Role of Manchego and Truffle in Tapas
Manchego brings its familiar nutty, buttery depth. It grates and melts well, clinging to the potatoes and adding structure. The truffle oil adds something luxurious—fragrant, earthy, and unmistakably special. It only takes a drizzle to elevate the whole dish.
In Spanish cheese tapas, balance is key. You want something rich, something fresh, something light. These potato bites provide the richness and heft, while dishes like Queso de Cabra Fresco with Grilled Vegetables bring the freshness. More on balancing spreads can be found in my ultimate guide to Spanish cheese tapas recipes.
Ingredients
- 500g small new potatoes
- 150g Manchego cheese, finely grated
- 1 tbsp truffle oil (white or black, to taste)
- 2 tbsp olive oil
- Sea salt and cracked black pepper
- Fresh chives, finely chopped, to garnish
Ingredient Notes
Choose firm new potatoes of similar size for even cooking. They should be bite-sized, so no cutting is needed. For the truffle oil, less is more. It’s potent and can overpower if used heavily. A drizzle is all you need. Manchego should be semi-cured for the best melting balance.
Instructions
Preheat the oven to 200°C. Wash and dry the potatoes, then toss them with olive oil, salt, and pepper. Arrange on a baking tray and roast for 25–30 minutes until golden and tender.
Remove from the oven and allow to cool slightly. Cut a small slit or scoop out a shallow well in the top of each potato. Fill with grated Manchego and return to the oven for 5 minutes until melted. Drizzle with truffle oil, sprinkle with chives, and serve hot.
Cooking Techniques and Recommendations
Roast the potatoes until the skins blister and crisp. This gives texture that contrasts with the soft insides. Don’t overcrowd the tray, space allows them to roast, not steam. When adding truffle oil, use a light hand. The goal is to enhance the Manchego, not mask it. A small drizzle over hot potatoes releases the aroma beautifully.
What to Serve with Manchego Truffle Potato Bites
These bites pair perfectly with other indulgent dishes like Crispy Manchego and Jamón Croquettes with Aioli or Crispy Manchego Cheese Croquettes with Smoked Paprika. Together, they create a tapas spread that feels comforting yet luxurious.
Balance them with lighter plates such as Queso de Cabra Fresco with Grilled Vegetables or something fruity like Queso de Murcia al Vino with Honeyed Almonds. This keeps the table varied and avoids overwhelming richness.
Wine and Beer Pairings
A full-bodied Rioja Reserva is a natural fit. Its tannins and dark fruit complement the earthy truffle and nutty cheese. For something lighter, a crisp Albariño brings refreshing acidity. Beer pairings could include a Belgian tripel, with its fruity spice, or a brown ale, whose malt sweetness pairs nicely with potatoes and cheese.
Frequently Asked Questions
Can I prepare these in advance?
Yes. Roast the potatoes and scoop them out ahead of time. Add cheese and bake just before serving. For other make-ahead cheese tapas, try my Manchego Cheese and Olive Tapenade on Rustic Toast.
What if I can’t find truffle oil?
You can skip it or replace it with garlic-infused olive oil for extra flavour. The dish will still be delicious with Manchego alone.
Can I use larger potatoes?
Yes, but cut them into halves or quarters. Keep them small enough to be eaten in two bites.
Can I fry the potatoes instead of roasting?
Yes, though roasting is easier for large batches. If frying, cook until golden and crisp, then drain well before adding cheese.
Tips for Success with Manchego Truffle Potatoes
Choose potatoes that are similar in size so they cook evenly. Overcooked potatoes collapse, while undercooked ones stay firm. Add the truffle oil after baking. Heat dulls its aroma, so a final drizzle just before serving gives the best flavour.
Recipe Variation Suggestions
Top the bites with a small slice of jamón serrano alongside the Manchego for added saltiness. Or replace truffle oil with a drizzle of honey for a sweet-savory twist. Manchego and honey are a classic pairing in Spain.
Storage and Reheating for Spanish Cheese Tapas with Manchego Potatoes
Store leftovers in the fridge for up to two days. Reheat in a hot oven for 10 minutes until crisp and warm again. Avoid microwaving, as it softens the skins. These aren’t ideal for freezing, as potatoes change texture. For freezer-friendly options, see my Crispy Manchego Cheese Croquettes with Smoked Paprika.
Manchego Cheese and Truffle Oil Potato Bites
Ingredients
- 500 g potatoes new, small
- 150 g Manchego cheese finely grated
- 1 tbsp Truffle oil
- 2 tbsp Olive oil extra virgin
- Sea salt to taste
- Black pepper freshly ground, to taste
- 1 tbsp Fresh chives chopped, to garnish
Instructions
- Preheat the oven to 200°C. Wash and dry the potatoes, then toss them with olive oil, salt, and pepper. Arrange on a baking tray and roast for 25–30 minutes until golden and tender.
- Remove from the oven and allow to cool slightly. Cut a small slit or scoop out a shallow well in the top of each potato. Fill with grated Manchego and return to the oven for 5 minutes until melted. Drizzle with truffle oil, sprinkle with chives, and serve hot.