Some potatoes on the side can really be a meal in itself! Like the first recipe on this post. Chipotle hasselback potatoes could easily be a meal or a hearty appetizer. And just in time for the holidays coming up, I wanted to share with you some of my favorite ways to prepare and enjoy potatoes. Please check out the recipe for patatas bravas down below! You are going to wish you prepared a double batch when you taste them! I will keep this intro short and sweet! Enjoy the holidays and try to really keep it simple and enjoy the time with family and friends.
Chipotle Hasselback Potatoes
Yields 4 Servings
4 medium russet potatoes, washed( I used 2 sweet potatoes and 2 russets)
3 tablespoons olive oil, plus more for drizzling onto potatoes
4 tablespoons of unsaled butter, melted
Salt to taste
Fresh cracked pepper, to taste
1 large chipotle in adobo, minced
7 ounce package of pepper jack cheese already sliced for crackers( I used Cabot brand), very convenient!
Garnish potatoes with finely chopped cilantro, jalapeño, onion and crema or sour cream!
Preheat oven to 400 degrees F. In a bowl, combine the oil, butter, chipotle, pepper and salt. Whisk to combine, set aside.
With a sharp, large knife, slice a thin layer of the potato so it lays flat on the counter. That will be the bottom of your potato. Carefully slice 1/4 inch slices across the potatoes, making sure you don’t slice all the way through to the bottom.
Place potatoes in baking dish. Drizzle the potatoes with olive oil and lightly season with salt and pepper. Bake in oven for 30 minutes.
Remove potatoes from oven and generously brush the potatoes with chipotle/butter mix. Fan out the potato a little to make sure you get some in between the slices.
Return to oven and continue baking for another 20-25 minutes or until potatoes are fork tender. Slice the cheese in half. Remove potatoes from oven and carefully insert cheese slices in between the slices on potatoes. Return to oven and bake just until cheese melts. Garnish with finely chopped cilantro, jalapeño and onion.
Tips~ Look for the cracker size cheese slices at your local market. They are perfect for preparing hasselback potatoes!
And yes more potato recipes!
Cheesy Whipped Potatoes
Yields 6 Servings
2 1/2 pounds yukon gold potatoes, peeled and sliced into 1 inch pieces
3-4 tablespoons unsalted butter
1/2 cup milk or cream
1/3 cup grated parmesan or cotija cheese
1 cup muenster or chihuahua cheese, grated
Salt and white pepper to taste
1. Add the potatoes to a pot, cover with water and bring to a boil. reduce heat and cook until fork tender.
2. Drain the potatoes, add butter and cream and whip with mixer or mash with potato masher. Mix in all of the remaining ingredients, stir well to combine, taste for salt.
Patatas Bravas(Spanish-Style Potatoes)
Yields 4 Servings
2 russet potatoes, peeled and sliced into 1 inch pieces( about 1 pound)
water to cover potatoes
oil for frying
1 cup mayo
Juice of 1 lemon
2 tablespoons red wine vinegar
1 tablespoon smoked paprika
2 tablespoons sriracha
1 clove garlic, grated
Salt and fresh cracked pepper to taste
- In a bowl, combine all of the ingredients for the sauce. Set aside.
- Add the peeled and sliced potatoes to a sauce pan covered with water. Bring to a boil and cook until fork tender. Drain water and place potatoes on wire rack to dry and cool completely. Fry in preheated oil to cover until golden, crisp and delicious!!
Yields 5 Servings
5 white potatoes, peeled and chopped into 1 inch pieces
5 cups water
1/2 cup, plus 2 tablespoons olive oil
1 small red onion, diced
1 clove garlic, minced
1 cup poblano, diced finely
1 egg lightly beaten
1/2 to 3/4 cup shredded extra sharp white cheddar
1/4 cup bread crumbs
1. In a medium pot, combine potatoes, water and 2 teaspoons of salt. Cook on medium heat until potatoes are fork tender. Drain and mash the potatoes, set aside.
2. While potatoes are cooking, in a saute pan, heat 2 tablespoons of olive oil to medium heat. Season lightly with salt and pepper. Cook the onions and poblanos for 8 to 10 minutes, until they start to caramelize. Add the garlic and cook for another minute. Remove from heat and let cool slightly.
3. To the bowl of potatoes, add the egg, breadcrumbs, cheese, and onion mixture,1/3 teaspoon salt, 1/3 teaspoon pepper. Stir well to combine, make 10 potato cakes and transfer to a plate. Cover with plastic wrap and chill for 1 hour to set.
4. In a large nonstick skillet, preheat 1/4 cup of oil to medium heat for 5 minutes. Cook half of the potato cakes until nicely browned. Turn as needed to brown the other side. Transfer to a plate lined with paper towels. Garnish with pico de gallo or your favorite salsa.
Buffalo Cheesy Whipped Potatoes
Follow recipe for whipped potatoes above. Mix in 1/3-1/2 cup of your favorite buffalo wing sauce!