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Vegan 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 recipe? 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.

Crispy Chipotle Potato Tian Recipe

Vegan Crispy Chipotle Potato Tian

Thinly sliced Yukon Gold potatoes are baked to crispy perfection in this spicy chipotle potato tian recipe.
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 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 chipotle in adobo sauce minced or puréed (1 tsp is fairly mild, so adjust according to your own taste)
  • 3 tbsp olive oil
  • salt to taste


  • Preheat oven to 375°F.
  • Whisk together chipotle and olive oil. Brush the bottom and sides of a small baking dish with 1/3 of the oil mixture.
  • 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.
  • 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.)
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  • Reply
    Lisa | With Style and Grace
    December 4, 2012 at 12:41 am

    this looks incredible! thinking I need to pull out our mandoline and give this a try!

  • Reply
    Alaine @ My GF & DF Living
    December 4, 2012 at 12:49 am

    Wow, this looks delish! I am always up for new potato dish! Thanks for posting!

  • Reply
    December 4, 2012 at 6:10 am

    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!

    • Reply
      December 4, 2012 at 10:01 am

      I know! I hate things like that. Same with parsley, chives–well, just about any herb. And I can’t bear to throw things away.

  • Reply
    December 4, 2012 at 11:24 am

    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!

    • Reply
      December 4, 2012 at 8:29 pm

      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…

      • Reply
        December 5, 2012 at 10:30 am

        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!

        • Reply
          December 6, 2012 at 8:29 am

          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…

  • Reply
    Katie (The Muffin Myth)
    December 4, 2012 at 3:01 pm

    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.

    • Reply
      December 4, 2012 at 8:19 pm

      Ha! Holidays and potatoes just seem to go together, don’t they? I know my family makes hash brown casserole for every holiday. 🙂

  • Reply
    December 4, 2012 at 7:40 pm

    What a beautiful dish!

  • Reply
    Laura (GotChocolate)
    December 5, 2012 at 12:36 am

    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! 🙂

    • Reply
      December 6, 2012 at 8:33 am

      Yeah, I don’t think Bailey’s would work on potatoes. Better stick with the spice for this one. 🙂

  • Reply
    Julia |
    December 5, 2012 at 4:12 pm

    It does look so fancy! What a great looking potato dish! I love potatoes and am always excited to see potato recipes. 🙂

  • Reply
    Notorious Spinks
    December 5, 2012 at 9:06 pm

    This dish looks so good. I could come to your house and just move it. #foodporn

  • Reply
    Sylvie @ Gourmande in the Kitchen
    December 5, 2012 at 11:57 pm

    Looks wonderful with all those thin golden slices of potatoes!

  • Reply
    Kelly @ Texas Type A Mom
    December 6, 2012 at 11:30 am

    What a great looking side for Christmas. I love the idea of mixing a classic dish like potatoes with a little cheery color and flavor to mix things up!

  • Reply
    Tessa Lowe
    December 6, 2012 at 10:02 pm

    Here’s a product to help solve the problem of only using one or two chipotles and throwing the rest away. It’s Olo’s Chipotle Paste in a tube. I am going to try this out tomorrow, looks amazing!! Here is the link to the paste:

    • Reply
      December 8, 2012 at 2:10 pm

      Thank you! I’ve seen tomato paste in tubes like that, but never chipotle.

  • Reply
    December 7, 2012 at 5:31 pm

    Oh that looks do good. I really need you to come here and cook for me! LOL

  • Reply
    Emily Stevenson
    December 8, 2012 at 7:05 am

    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!

    • Reply
      December 10, 2012 at 9:08 pm

      Thanks for stopping by–I will check out your blog!

  • Reply
    Heidi @ Food Doodles
    December 8, 2012 at 10:19 pm

    “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!

    • Reply
      December 10, 2012 at 9:06 pm

      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. 🙂

  • Reply
    February 7, 2013 at 4:58 am


    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,


    • Reply
      February 7, 2013 at 9:25 am

      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. 🙂

  • Reply
    February 20, 2013 at 8:07 am

    This looks great. It reminds me of hasselback potatoes.

  • Reply
    March 6, 2013 at 9:30 am

    This just looks awesome. So much so that I’m squeezing this in for dinner tomorrow!!!

  • Reply
    July 1, 2013 at 4:25 pm

    I made a sweet potato version of these for a potluck cookout on Saturday and they were AMAZING.

    Thank you for the inspiration!!

    • Reply
      July 1, 2013 at 9:11 pm

      Thanks for the shout out–I’m glad you enjoyed it! 🙂

  • Reply
    February 20, 2014 at 5:26 pm

    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!

    • Reply
      Kiersten Frase
      February 22, 2014 at 10:45 am

      It’s definitely a delicious combination! 🙂 I hope you enjoy the recipe!

  • Reply
    February 2, 2015 at 10:25 pm

    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!

  • Reply
    Jennifer {Peppers and Peaches}
    February 27, 2015 at 1:02 pm

    This looks great! I have a potato addiction, so fresh ideas on an old classic are always welcome! Can’t wait to try it. Thanks for sharing this recipe!

  • Reply
    July 23, 2015 at 4:53 pm

    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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