Chipotle Hasselback Potatoes
We live in a fast-paced, commercialized world. The concept of a sit-down family dinner when life is hectic is often regarded as frivolous or time-consuming, especially during the week when schedules are typically the most hectic. Too often we trade the convenience of take-out or fast food for the comfort of a home cooked meal.
As a busy business owner with two teenagers and a husband, I can assure you that simple recipes that are flavorful and quick can bring the family dinner back into your routine. Chipotle Hasselback Potatoes are super simple, incredibly flavorful, and can be paired with baked or grilled chicken and steamed vegetables to create a very easy weekday meal.
Chipotle butter is the perfect addition to roasted potatoes, but can also be utilized on top of grilled steak or even slathered on homemade garlic bread.
Not familiar with chipotle peppers? Chipotle peppers are jalapeno peppers that have been smoked to dry. Most chilies can be laid out in the sun to dry on their own accord, but the jalapeno chili pepper is resistant to sun drying. Aztecs resorted to smoking the chili as a form of preservation. This process produces the smoky flavor that is associated with chipotle chili peppers.
Until recently, the chipotle pepper was predominately sold in Mexican and Latin markets for use in regional cuisines. Chefs have come to appreciate the distinct smoky flavor and light spice that the chipotle pepper provides.
Chipotle peppers are available in whole, paste, powder, and flakes. Most recipes call for whole dried peppers soaked in hot water to soften and chop into appropriately sized pieces. The softened chilies can then be added to a food processor and pulsed into a rough paste. The flavorful and slightly spiced chilies can then be added to butter, cream cheese, goat cheese, or even as a simple topping for grilled chicken or pork.
Chipotle Hasselback Potatoes Recipe
Chipotle Hasselback Potatoes Ingredients
- 6-8 potatoes washed and sliced ¾ of the way through into slices
- Salt and pepper to season the potatoes
- 2 Tablespoons chipotle powder
- 4 tablespoons softened butter
- 3/4 cup tomato puree
- 1 teaspoon ground cumin
- 1 shallot finely chopped
- 4 garlic cloves, finely chopped
- 1/3 cup white vinegar
- 1 Tablespoon Worcestershire powder
- 1/4 cup vanilla maple syrup
- 1/2 Tablespoon salt
- 1 teaspoon freshly ground black pepper
Preheat oven to 400 degrees
Yields 6-8 servings
Slice the potatoes ¾ of the way through to form connected slices. Place on a parchment lined baking sheet.
In a food processor combine all the remaining ingredients and pulse until combined and smooth. Using a pastry brush, brush each potato with the mixture. Bake at 400 degrees for 40-45 minutes until the potatoes are soft and tender.