We all know potato salad to be a cold, boiled potato side dish. Well, let me open your mind to a new format. HOT crispy potatoes on a COOL cheesy spread? The best of both worlds!! I guess this is not technically a potato “salad,” but if I had tossed the potatoes in the pimento, it would be a potato salad, so therefore I am calling it a potato salad.
Here, baby Yukon Golds are roasted cut-side down until crispy and golden and spooned over my super easy and delicious pimento cheese dip. Some of the cheese softens under the warm potatoes while the rest stays cool and tangy.
I like to make the pimento cheese the night before. The flavor improves as it rests, and it makes the day-of prep very simple.
A Few Things That Make These Potatoes Better
Roast cut-side down without flipping
Place every potato cut-side down and leave it alone. Keeping that flat surface against the pan is what creates the deeply browned crust, so there’s no need to flip them.
Homemade Pimento Cheese
Make the pimento cheese the night before so the flavors have time to settle. The recipe card below makes about 5 cups; you’ll need 2 cups for the potatoes, leaving plenty for sandwiches, crackers, or snacking.
Homemade Pimento Cheese
Ingredients
- 2 1/2 cups freshly grated mild cheddar cheese about 10 ounces
- 1/2 cup freshly grated sharp cheddar cheese about 2 ounces
- 8 ounces cream cheese softened
- 1/2 cup mayonnaise
- 1 1/2 cups diced pimentos well drained (or use finely diced sweet pickled red peppers); reserve 1 tablespoon of the liquid or brine
- 1 tablespoon reserved pimento liquid or pickled pepper brine
- 1 tablespoon Worcestershire sauce
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 2 teaspoons smoked paprika
- 1/2 teaspoon kosher salt plus more to taste if needed
Directions
- In a large bowl, beat the softened cream cheese until completely smooth.
- Add the mayonnaise, reserved pimento liquid (or pickled pepper brine), Worcestershire sauce, onion powder, garlic powder, smoked paprika, and ½ teaspoon kosher salt. Beat until smooth and creamy.
- Fold in the mild cheddar and sharp cheddar until evenly combined.
- Gently fold in the drained pimentos (or diced sweet pickled red peppers).
- Cover and refrigerate overnight to allow the flavors to fully develop.
- Taste the next day and add additional kosher salt if needed before serving.
- Freshly grate your cheese for the creamiest texture and best flavor. In a pinch, pre-grated cheese works and it’s still delicious.
- Drain the pimentos or pickled peppers very well before adding them so the spread stays thick and creamy.
- I like using 1½ cups of diced pimentos (or sweet pickled red peppers) for plenty of color and little bursts of pepper in every bite. For an even more pepper-forward flavor, add a little more to taste.
- The Worcestershire sauce adds a deep, savory richness that becomes beautifully balanced after the pimento cheese rests overnight.
Crispy Roasted Potatoes with Whipped Pimento Cheese
Crispy Roasted Potatoes with Pimento Cheese
Ingredients
- Avocado oil for tossing the potatoes
- 2 1/2 lb baby Yukon Gold potatoes halved
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 2 cups homemade pimento cheese chilled (see above)
- smoked paprika for dusting
- chopped fresh chives for serving
- flaky sea salt for serving
Directions
- Preheat the oven to 425°F.
- Toss the potatoes with avocado oil, kosher salt, garlic powder, and smoked paprika.
- Arrange the potatoes cut-side down on a large sheet pan, leaving space between them.
- Roast for 35 to 45 minutes, until the cut sides are deeply golden and crisp. Do not flip. Check at 20 minutes to make sure they are cooking evenly.
- Meanwhile, remove the pimento from the fridge and stir it with a spoon until it’s easily spreadable.
- Spread the pimento cheese across a serving platter. Pile the hot potatoes on top, leaving some cheese visible around the edges.
- Finish with smoked paprika, chopped chives, and flaky sea salt. Serve immediately.
Tips for the Best Crispy Roasted Potatoes
- Grate your own cheese. It blends more smoothly than pre-shredded cheese, which contains anti-caking agents.
- Drain the pimentos well. Excess liquid can make the cheese loose.
- Use a light-colored aluminum sheet pan. It promotes even browning and makes it easier to see when the potatoes are deeply golden.
- Give the potatoes room. Space them apart so they roast instead of steam.
- Serve the potatoes hot over chilled cheese. The temperature contrast is part of the magic.
Frequently Asked Questions
Can I make this ahead?
Make the pimento cheese up to 2 days ahead. I would do potatoes fresh.
What potatoes work best?
Baby Yukon Gold potatoes are ideal because their interiors stay creamy while their cut sides crisp beautifully. Baby red potatoes also work.
Can I use store-bought pimento cheese?
Yes but I like my recipe the most 🙂
How should I store leftovers?
Store the potatoes and cheese separately in airtight containers in the refrigerator. The potatoes keep for up to 4 days and the pimento cheese for up to 1 week. Re-crisp the potatoes in a 425°F oven or air fryer before serving.
This is the kind of side dish I’d bring to a cookout when I want something familiar but a little more interesting than classic potato salad. Serve it as soon as the potatoes come out of the oven.
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