These Hasselback potatoes with chipotle butter are a deliciously spicy potato dish that would work as a side for roast chicken or grilled meat.
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. It’s delicious.
Chipotles, and especially those preserved in a spicy adobo sauce have been a favourite ingredient of mine for 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.
Not only is the chipotle butter lovely to use on the potatoes, but it is wonderful to replace butter in burgers, sandwiches and toast. Add a poached egg to your buttered toast and you will be winning at breakfast for sure.
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 intact. You can place a chopstick on either side of the potato and this prevents you from slicing all the way through. Melt the chipotle butter brush the cut potatoes generously and season well with sea salt and black pepper.
Halfway 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.
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 Hasselback’s crisps up more when cooked with olive oil, but butter adds a lot more flavour.
Recipe for chipotle in adobo sauce from Abigail Donnelly – Food editor of Taste Magazine
*An Add-in later: I have made this a second time and used 10 x chipotle chillies as I found 12 too hot. I also increased the tomato puree to 2 cups. I just cooked it for a little longer to thicken and it came out just as nicely with a little more sauce.
Makes 2 cups (about 500ml)
- 10 chipotle chillies dried
- 2 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
- 2 Tbsp 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 and 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 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 sterilised 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.