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This recipe uses a legendary sweet paprika sourced from an area in Spain called La Vera. Pimenton de la Vera and I fell instantly in love; it is made from peppers grown, dried and ground into this stunning bright red sweet and smoky spice that I add to pretty much everything I cook or eat.
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In a large stockpot add the scrubbed, unpeeled potatoes to boiling water and cook until fork tender. Drain carefully and set aside to cool.
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Using two sheets of wax paper cut to size, place a potato between the sheets and using the heel of your hand carefully smash the potato until flattened (about a 1/4? or more thick.)
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Set on a large baking sheet and continue to smash all the potatoes until done.
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Season both sides with salt and pepper to taste; sprinkle the pimenton de la vera on both sides to taste.
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Drizzle liberally with olive oil and place in a preheated 450 degree oven to roast for about 15-20 minutes until the potatoes begin to brown and the edges are very crispy.
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Remove from the oven and quickly add a healthy sprinkle of the grated manchego cheese and lots of fresh chopped parsley (and cilantro if you like.)
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The manchego cheese will melt a bit, then you can plate them and serve immediately with extra cheese on the table if desired.
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Note: Feel free to top these with a fresh dollop of creme fraiche or sour cream and top with more parsley, cilantro or chopped chives/scallion greens
