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My review
Crispy Chipotle Roasted Smashed Potatoes
16
Mazola
"Spicy crisp potatoes, easy and fun to make, great with Barbacoa or steaks."
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Ingredients
1 h servings 241Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
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Read all reviews 2021 Ratings
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Most helpful positive review
7/14/2015
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 accord...
Most helpful critical review
9/20/2015
I love hot and spicy but this was just boring.
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7/14/2015
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 accord...
11/4/2014
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 a...
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 ...
2/15/2015
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.
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 ...
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!
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...
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 brus...
11/2/2014
Delicious and full of flavor! These potatoes were a HUGE hit with my family...crispy goodness~YUM!!!!! Thanks for sharing. :)