Spanish oven potatoes with Manchego cheese

Spanish potatoes are delicious.  The secret is in the seasonings.  When I am cooking a meal I try to carry over the flavors from the main dish to the sides so they all complement each other.  It is a very simple theory, but it always works. 

Manchego cheese, Spain's most famous cheese, is the perfect topper on these sweet potatoes.  It is made only on the plain of La Mancha from the milk of the Manchega sheep which graze on shrubs and grasses.  The sheep produce a thick, aromatic milk that gives Manchego its unique and distinctive character.

Servings: 6

3 yukon gold potatoes
1 large sweet potato
2 T. olive oil
1 t. smoked paprika
salt and pepper to taste
1 cup shredded Manchego cheese
pinch of cayenne pepper ( or to taste )
1 t. onion powder
1 t. garlic powder
1 t. chili powder
1 t. oregano

Slice the potatoes into 1 inch thick pieces across the potato (like potato chips but thicker).  Toss the potatoes in the olive oil in a large bowl.  In another small bowl mix together all the seasonings.  Sprinkle all the seasonings and the salt and pepper onto both sides of the potatoes.  Place on a baking sheet.  Cook for 40 minutes on 350.  Or until desired texture.  Before serving sprinkle with the Manchego cheese.  Melt in oven and serve.  Enjoy!