No chipotle for Hubs' sensitive innards so a good seasoning blend filled in nicely, and I found duck fat a tasty alternative to the corn oil. Watch cooking time carefully, as it will vary according to the size of the potato. Mine were cooked in 10 minutes, and then required only 20 minutes or so in the oven. Rather than smashing the potatoes with a spatula, I used a potato masher. Read More
No chipotle for Hubs' sensitive innards so a good seasoning blend filled in nicely, and I found duck fat a tasty alternative to the corn oil. Watch cooking time carefully, as it will vary according to the size of the potato. Mine were cooked in 10 minutes, and then required only 20 minutes or so in the oven. Rather than smashing the potatoes with a spatula, I used a potato masher. Read More
These were very tasty!! The Mazola corn oil seems to add a richness to this that vegetable oil doesn't. I used ground chipotle powder instead of canned because I had it on hand. I just whisked about 2 tsp. in with the corn oil and brushed on the top and bottom of the potatoes. They are kind of spicy, but so delicious! Read More
This is a new favorite dish in my house! The flavor of the crisp Chipotle is out of this world. I recommend that you use medium sized potatoes. I have plenty left over and plan to use them for a mexican theme brunch this weekend! Read More
These are my families new favorite potatoes! I used a mini food processor instead of a blender with no issues. You just need to slowly add the oil a little at a time. I also used a silicone brush to make sure potatoes were well coated. Read More
I love these potatoes I got something similar at a restaurant and have been making these nonstop the awesome flavor of the Mazola corn oil as opposed to olive and the spice was perfect! I put the potatoes on a cookie sheet with water and cover with foil to steam them at 450 for 30 minutes instead of boiling. Will make this again and again Read More
I had some fingerling potatoes in my fridge that I didn't know what to do with. I saw this recipe and checked for canned chipotles in adobo sauce and bingo! I made this for a spicy breakfast and it doesn't disappoint! This was an easy recipe too. I'll be making these again and again. I'll probably change it up and add some different spices too just to keep things interesting. Thanks Mazola! Read More
Oh my goodness these are so good. These taste like crispy fries on steroids. Cooking to deep brown and crisp is a must. The chipotle turns a dark brown but it is not burnt. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
No chipotle for Hubs' sensitive innards so a good seasoning blend filled in nicely, and I found duck fat a tasty alternative to the corn oil. Watch cooking time carefully, as it will vary according to the size of the potato. Mine were cooked in 10 minutes, and then required only 20 minutes or so in the oven. Rather than smashing the potatoes with a spatula, I used a potato masher.
These were very tasty!! The Mazola corn oil seems to add a richness to this that vegetable oil doesn't. I used ground chipotle powder instead of canned because I had it on hand. I just whisked about 2 tsp. in with the corn oil and brushed on the top and bottom of the potatoes. They are kind of spicy, but so delicious!
This is a new favorite dish in my house! The flavor of the crisp Chipotle is out of this world. I recommend that you use medium sized potatoes. I have plenty left over and plan to use them for a mexican theme brunch this weekend!
These are my families new favorite potatoes! I used a mini food processor instead of a blender with no issues. You just need to slowly add the oil a little at a time. I also used a silicone brush to make sure potatoes were well coated.
I love these potatoes I got something similar at a restaurant and have been making these nonstop the awesome flavor of the Mazola corn oil as opposed to olive and the spice was perfect! I put the potatoes on a cookie sheet with water and cover with foil to steam them at 450 for 30 minutes instead of boiling. Will make this again and again
I had some fingerling potatoes in my fridge that I didn't know what to do with. I saw this recipe and checked for canned chipotles in adobo sauce and bingo! I made this for a spicy breakfast and it doesn't disappoint! This was an easy recipe too. I'll be making these again and again. I'll probably change it up and add some different spices too just to keep things interesting. Thanks Mazola!
Oh my goodness these are so good. These taste like crispy fries on steroids. Cooking to deep brown and crisp is a must. The chipotle turns a dark brown but it is not burnt.
