Crispy Chipotle Potato Tian

By Kiersten | Last Updated: November 17, 2014

Crispy Chipotle Potato Tian Recipe

Crispy Chipotle Potato Tian
I don’t want to admit to you how many times I’ve written and then rewritten this post. What can you say about a potato tian? It’s crispy! It’s delicious! There’s chipotle peppers in it! It looks fancy, but it’s really easy!

Yukon Gold Potatoes
I wanted to make a sweet potato tian for Thanksgiving, but I couldn’t get it right so I decided to shelve the idea for a while. When I finally revisited it, I was feeling pretty tired of sweet potatoes, so I used Yukon Gold potatoes instead. And then, finally (FINALLY!), it turned out how I had envisioned. I suspect that Russet potatoes would work out well too, but make sure you buy small ones because the big ones might be harder to pack into a baking dish.

Freezing Leftover Chipotle Peppers

New topic! I love using chipotle peppers in my cooking, but most recipes only call for a small amount and then you’re left with an entire can of them sitting in the fridge.

(And you can’t throw away the leftovers! Or at least I can’t. My mom always told me that people who waste food go to hell and if I’m going to go to hell, it’s going to be for a better reason than throwing away chipotle peppers.)

How to Freeze Chipotle Peppers
Anyway! Here’s what you can do with your leftover chipotle peppers. Use an immersion blender, food processor, or countertop blender to puree the peppers and adobo sauce until smooth. You can either freeze them in one small freezer bag or plastic container or freeze single tablespoons of the mixture in an ice cube tray. Each tablespoon equals about one chipotle pepper, so the next time you have a recipe that calls for one, you’ll have them on hand.
Go to Crispy Chipotle Potato Tian recipe

Crispy Chipotle Potato Tian

Prep Time:

15 minutes

Cook Time:

15 minutes

Total Time:

15 minutes

Yield:

4-6 servings

ingredients:

  • 2 lbs. Yukon Gold potatoes, thinly sliced (1/8 of an inch is good--using a mandoline slicer or food processor is best)
  • 1-2 tsp. minced or pureed chipotle in adobo sauce (1 tsp. is fairly mild, so adjust according to your own taste)
  • 3 tbsp. olive oil
  • salt to taste
Print recipe

instructions:

  1. Preheat oven to 375 degrees.
  2. Whisk together chipotle and olive oil. Brush the bottom and sides of a small baking dish with 1/3 of the oil mixture.
  3. Place potatoes standing up in baking dish. You want them to be as tightly packed as possible. Brush tops of potatoes with remaining oil mixture and salt to taste.
  4. Bake for 75-90 minutes or until tops of potatoes are browned and crispy.

notes:

It's important to pack the potatoes into your baking dish as tightly as possible. To make sure you're using the right size, before you slice the potatoes, place them in your baking dish to get an idea of how they'll fit. (I'm using an 11 1/2-inch oval baking dish.)

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Comments

Okay, so I’ve been freezing chipotle peppers for awhile in an ice cube tray just like that. But I just froze one pepper and some adobo sauce per cube and it was such a mess trying to thaw and chop after they’d been frozen. You are brilliant my dear!

And that tian is definitely stunning. That light! Gorgeous photo.

This dish makes for such a beautiful presentation, kinda like hasselback potatoes but probably even easier to make (if you can use a mandoline) and serving sizes can be adjusted the individual. Love how the chipotle flavour is added too!

I love this! It reminds me of a gratin, but way healthier without all that cream. And so pretty. I can see how Yukons would work better. I think the water content and sugars in sweet potatoes can throw off recipes.

Yeah, they weren’t getting crispy like I wanted on the top and the bottoms were getting mushy. I know sweet potato tians exist, but I just couldn’t get it right myself…

You had me at chipotle…or wait was it potato? What a great recipe with two of my favorite ingredients. I love what you do with the leftover chipotles. Being a fire mouth I usually use the whole or half the can so nothing leftover. Thanks for sharing your tian it looks amazing!

I was thinking about using sriracha instead of chipotle, but I already have a sriracha potato chip recipe on my blog. 🙂 But yeah, I think a variety of hot sauces would work on this!

Just stunning – love the presentation! And your tip for freezing the extra peppers is great – I just lay them out on plastic wrap and freeze the into balls, but this looks like a fantastic idea.

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