Crispy Chipotle Potato Tian

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.

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Crispy Chipotle Potato Tian

Prep Time

15 minutes

Cook Time

1 hour 30 minutes

Total Time

1 hour 45 minutes


4-6 servings


  • 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


  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.


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.)


Man, these sound good. I am all for anything with chipotle. And I love the tip to rescue the leftovers, because even when you use a small can, you use about a tablespoon for each recipe!

This is perfect! I just made a paste from some dried peppers I had in the pantry, many of which were chipotle. Now I have a couple of dozen of little ice cubes of spice in the freezer. I also just bought a 5 bought bag of organic potato for cheap, so I will definitely be making this. The presentation (if I can get it to look as pretty as yours) will blow the family away and I know they’ll all LOVE the taste! Thank you for this post!

I hope you enjoy it! I’m intrigued by your homemade chipotle paste–I had so many hot peppers this fall, I didn’t know what to do with them all! I roasted some and they’re currently sitting in my freezer, but I’d probably use a paste more…

Why don’t you try taking out a few of the peppers, blending them up and then slowly cooking them down into a paste with your seasoning of choice. Then you can always refreeze. I usually use dried peppers, but I don’t see why this wouldn’t work. Just a thought. Of course I love frozen peppers of any kind. I pull one or two out, chop it up and throw it into soups, casseroles, pasta, eggs, grits – you name it!

Yup, that was my plan for the frozen peppers too. 🙂 I guess I didn’t make as many soups or casseroles as I had expected! I might just end up make a paste or sauce out of them…

This looks great! Definitely something I’m going to be trying in the very near future. We’ve got an ex-pats holiday potluck this weekend, and unfortunately we’ve reached our limit with potato dishes (seriously, *everyone* replied saying they could do potatoes… step up, potluck people!) otherwise I’d give these a try then. I usually just transfer my chipotles from the tin into a glass jar and I find that they keep quite a long time.

BRILLIANT! I freeze cookie dough balls, so why not blenderized (is that a word?) peppers too?

I’m really into adding a bit of spice (or booze – ha!) to my foods recently, so this recipe is right up my alley. Looks fantastic! 🙂

OH my gosh! These look so great! Thank you for providing such awesome recipes and ideas. As the only vegetarian in my meat loving family I am constantly looking for ways to satisfy all taste buds while being health conscious. I also blog about the vegetarian lifestyle and high protein meals at if you are interested.

My family will be grateful for your ideas! Take care!

“My mom always told me that people who waste food go to hell” LOL! Sorry… But I really actually laughed at that. Mostly because my mom was the same way with leftovers and passed that onto me. Sometimes it’s not such a good thing, hah. But definitely a good thing thing with chipotles, you know my exact situation with the leftovers in the can sitting in the fridge. I’ve started freezing them and I’m not going back. Although I do need to learn to label better(I once put a chipotle cube in something instead of a tomato paste cube. Heh, oops!. Anyways, I’ve never made a tian like this but it looks so impressive! I need to try this!

Oh no, it’s probably not a very good thing! I always have to clean my plate. But I’ve learned that I can make my husband eat what’s on my plate and then I can avoid the whole guilt thing AND the unneeded calories. 🙂


this recipe looks wonderful. Please can you tell me if you dry the potato slices before packing them into the dish?

With many thanks and warmest wishes,


No, I don’t dry the potato slices first. But if you have the time, you can definitely soak the potatoes in cold water first and then dry them thoroughly with paper towels. Even without that step, though, the potatoes will be crispy. 🙂

Love love that you’re not going to hell for wasting chipotle peppers. Made me loud out loud! This sounds amazing. Thanks so much for sharing this idea. Potatoes and chipotles. Match made in heaven. Cannot wait to try!

We don’t have yukon potatoes in Australia. Yesterday I made Martha Stewart’s tian provencale which also calls for a yukon. I used some local “pink eye” potatoes instead and it was a great success. Drooling at the thought of trying your recipe, so thank you. Oh, and it’s so pretty!

Wow, this recipe is amazing my husband raved over it! my 4 and 6 year old ate it with out crying it was too hot, so its a winner!

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