hasselback potatoes with chipotle butter

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The hasselback potato has so much X factor going on for itself I’m surprised I don’t make them all the time. I tend to default to my best ever roast potatoes when entertaining but these are more versatile and a variety of flavours can be used. Here I have added chipotle butter with a chipotle in adobo sauce which I made from scratch. The recipe is from Abigail Donnelly and was published in the November 2015 issue of Taste magazine. Its delicious.

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Chipotles, and especially those preserved in a spicy adobo sauce have been a favorite ingredient of mine for a many years and luckily you can procure this fairly easily in South Africa now. Finding the actual dried chipotle chillies is another story. I bought mine while in NYC last year and when I saw Abigail’s recipe, I knew immediately it was the one I wanted to use. I had bought 12 chillies back which also happened to be the exact quantity required for the recipe. Serendipity I tell you, and I love the use of maple syrup here, it adds a delicious sweet depth to offset the heat.

hasselback potatoes with chipotle butter

Not only is the chipotle butter lovely to use on the potatoes, but it is wonderful to replace butter in burgers, sandwiches and on toast. Add a poached egg to your buttered toast and you will be winning at breakfast for sure.

how to make hasselback potatoes

Cutting fine slits into the potatoes is the trickiest part as one has a tendency to want to slice right through. Cut 3/4 of the way through the potato ensuring that the base remains in tact. Melt the chipotle butter and brush the cut potatoes generously and season well with sea salt and black pepper.

hasselback potatoes with chipotle butter

hasselback potatoes with chipotle butter

Half way through the roasting time you will need to re-baste with the chipotle butter. The slices will have started to open and you can really get the butter into the grooves.

hasselback potatoes with chipotle butter

After about an hour of roasting at 200C / 400 F the outer bits will be golden and crispy and the inner part lovely and soft. I find that hasslebacks crisp up more when cooked with olive oil, but butter adds a lot more flavour.

chipotle in adobo and chipotle butter

hasselback potatoes with chipotle butter

Recipe for chipotle in adobo sauce from Abigail Donnelly – Food editor of Taste Magazine

Makes 2 cups (about 500ml)

  • 12 chipotle chillies (dried)
  • 1 cup tomato puree
  • 1 tsp ground cumin
  • 1 shallot very finely chopped or half a small white onion
  • 4 garlic cloves, finely chopped
  • 1/2 cup white vinegar
  • 2Tbsp Worcestershire sauce
  • 1/4 cup maple syrup
  • 1/2 Tbsp salt
  • 1 tsp freshly ground black pepper

Place the chillies in a bowl and add enough boiling water to cover them. Soak for an hour.

Place 4 of the chillies in a blender with the tomato puree, cumin an half the soaking liquid, and blend until smooth. Pour this into a pan.

Add the shallot, garlic, vinegar, Worcestershire sauce, maple syrup, salt, pepper , remaining chillies and soaking liquid.

Place over a low heat and simmer gently for 30 minutes. Stir occasionally to ensure the sauce does not stick to the pan.

Transfer the sauce to a asterisked jar and seal. You could follow my instructions on how to safely preserve by checking my recipe on how to make cranberry jelly or BBQ sauce

The adobo will keep for a few weeks in the fridge once opened.

To make the chipotle butter – simply stir about 2 tablespoons of mashed up chipotles in the adobo sauce with about 100gms of softened (room temperature) butter. Just add as much as you like for your taste preference.

Thank you Abigail for allowing me to write about your stunning recipe.

hasselback potatoes with chipotle butter

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16 Responses to hasselback potatoes with chipotle butter

  1. Stephen January 25, 2016 at 11:43 am #

    great recipe. I wonder if you were supposed to have declared those chilis when you brought them through Customs/Quarantine.
    Wonder if you this site who post worldwide

  2. lynne hoareau January 25, 2016 at 12:39 pm #

    Wow ! I have got to say, these sound and look really fantastic. I have only done Hasselback potatoes once in my life (can you believe it ?) And, trust me, they were just done very basically. Your butter can only take Hasselback potatoes to another level, for sure. They look so devouring. 🙂 Love the pics.

  3. Sam January 25, 2016 at 12:44 pm #

    Hi Stephen, Im not sure they would have been allowed no, but what are rules if they can’t be broken sometimes ;-). Im afraid I don’t understand your last sentence there?

  4. Sam January 25, 2016 at 12:45 pm #

    Thanks Lynne, Im not sure why we forget about the hasselback as they are delicious. My stepmom has a recipe where she cooks them in stock i think. I must get that from her.

  5. Pattie January 25, 2016 at 1:18 pm #

    Fantastic recipe. Now one of my fav potato recipes.
    Re: Stephen’s question. As long as they are dried you can bring them in. Fresh is a no no

  6. Sam January 25, 2016 at 2:35 pm #

    Thanks Pattie. I brought so many dried fruit and nuts in on this latest trip.

  7. Jane January 26, 2016 at 10:25 am #

    They look absolutely delicious – I must try them! A good tip for cutting hasselbacks is to push a skewer through lengthwise near the bottom, which then stops the knife going all the way down. (Or some people sit them in a wooden spoon, but I’ve found that this way the ends still fall off!)

  8. Sam January 26, 2016 at 11:15 am #

    Hi Jane – that is a fantastic tip thank you for sharing. I had seen the tip about placing the spud in a large spoon and then cutting through. This only works if the potatoes fit snuggly in the spoon and most were are too big for this to work. I will use the skewer next time for sure.

  9. Laura (Tutti Dolci) January 27, 2016 at 9:19 am #

    I love hasselback potatoes, what wonderful flavors!

  10. Monsieur Binet January 28, 2016 at 4:39 pm #

    Easiest way not to slice through: place two wooden chopsticks flat on your work surface, place potato between them and slice. The potato does not move about as it does in a spoon and the slicing is more even than using a skewer. Perfect cuts all the way, yet the bottom stays together, every time. Voila!

  11. Sam January 28, 2016 at 4:48 pm #

    That is Awesome advice Monsieur, thnak you!

  12. Elishka February 2, 2016 at 5:35 am #

    These potatoes are ridiculous! I need them in my life!

  13. Stephen February 3, 2016 at 9:03 am #

    Made chili hasselbacks the other night. I have never had much bother slicing potatoes partially, but I did use the skewer method and it works well. Will try the chop sticks tonight!!!!

  14. Ria April 6, 2016 at 6:20 pm #

    Looks delicious! Thanks for the recipe.

  15. Don Odiorne January 23, 2017 at 10:15 pm #

    Good comments on slicing the potatoes with a skewer, chopsticks or large wooden spoon (although I would be afraid of slipping with the knife on the spoon) but have the most success by slicing a small section off the bottom of the potato lengthwise (for stability) and placing the potato between two plastic cutting boards -you can add a wet paper towel under the boards to keep from moving around. Just have to use caution on the ends, but all the other slices are easy to do.

  16. Sam January 24, 2017 at 9:22 am #

    Thanks Don what a great tip

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