Spicy crisp potatoes, easy and fun to make, great with Barbacoa or steaks.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes for 15 to 20 minutes or until cooked through. Drain potatoes and cool for 10 minutes or until cool enough to handle. Position oven rack in the lower third of the oven.

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  • Preheat oven to 450 degrees F. Cover a rimmed baking sheet with aluminum foil. Arrange potatoes on baking sheet about 3-inch apart. Using a spatula, smash each potato to about 1/2-inch thickness. Press together if they fall apart. Combine oil and chipotles in an electric blender; puree for 1 minute or until smooth. Drizzle the oil mixture over the potatoes. Gently slide or lift potatoes to ensure oil gets underneath and potatoes are coated. Roast potatoes for 30 to 40 minutes or until deep brown and crisp. Remove from oven and serve immediately.

Nutrition Facts

241 calories; 14.3 g total fat; 0 mg cholesterol; 108 mg sodium. 27.3 g carbohydrates; 3.2 g protein; Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/14/2015
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
(9)

Most helpful critical review

Rating: 2 stars
09/20/2015
I love hot and spicy but this was just boring. Read More
22 Ratings
  • 5 star values: 20
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/14/2015
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
(9)
Rating: 4 stars
07/14/2015
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
(9)
Rating: 5 stars
11/04/2014
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
(6)
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Rating: 5 stars
11/20/2014
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
(6)
Rating: 5 stars
11/10/2014
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
(2)
Rating: 5 stars
11/25/2014
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
(2)
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Rating: 5 stars
11/16/2014
I loved the flavor of these! They were definitely addicting... I could have eaten them all myself. Thank you for an outstanding recipe! Read More
(2)
Rating: 5 stars
11/15/2014
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
(2)
Rating: 5 stars
11/02/2014
Delicious and full of flavor! These potatoes were a HUGE hit with my family...crispy goodness YUM!!!!! Thanks for sharing.:) Read More
(2)
Rating: 5 stars
02/17/2015
We loved this however I did omit the chipotles. Just used the sea salt and a bit of pepper. Really good. Served with lemon/garlic asparagus and filet mignon recipe from Skinnytaste. Read More
(2)
Rating: 2 stars
09/20/2015
I love hot and spicy but this was just boring. Read More