Preheat your oven to 425°F (220°C). Wash and cut the Yukon Gold potatoes into bite-sized pieces. In a bowl, toss the potatoes with olive oil, salt, and black pepper until well coated. Spread them out on a baking sheet in a single layer. Roast in the oven for 25-30 minutes or until crispy and golden brown, flipping halfway through.

Making the Manchego Aioli

Prepare the Aioli

In a mixing bowl, combine mayonnaise, grated manchego cheese, minced garlic, and lemon juice. Mix until smooth and well blended. Season with salt and pepper to taste. Set aside.

Cooking the Mustard Greens

Sautéing the Greens

In a skillet, heat olive oil over medium heat. Add the chopped mustard greens and salt. Sauté for about 5-7 minutes until the greens are wilted and tender. Remove from heat.

Plating the Dish

Assemble the Dish

On a serving plate, place a generous portion of the crispy roasted potatoes. Top with sautéed mustard greens, drizzle the manchego aioli over the top, and garnish with sliced scallions. Serve immediately.