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.
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. Continue Reading →