These chipotle potatoes are so delicious, you are going to want that whole bowl to yourself! Spicy, smoky, a touch of sweet and with an incredibly enticing aroma!
So I realised not too long ago, that I’ve failed
this city (sorry, total Arrow fan) LinsFood chilli heads. I’ve posted a few chilli paste recipes over the years, but what I didn’t follow them up with, is actual recipes to use them in, just ideas. 🤨
Like the very popular, Chipotle Paste recipe, first published in 2011.
So consider me suitable chastised, here I am delivering the first of 3 super easy Chipotle Recipes.
This is a super easy recipe, and makes a great side dish, whatever the main is. They would be perfect with your usual roast, barbecue or even with rice and bread, as part of a meal.
The 2 stars of the show are the potatoes and the Chipotle Paste. The other 4 ingredients only make cameo appearances.
This is what we’ll be doing for our chipotle potatoes:
- Pre cook the potatoes.
- Sauté the potatoes to crisp up.
- Stir in the chipotle paste.
- Finish off with lime juice and coriander leaves (cilantro). That’s it.
What is Chipotle Paste?
Chipotle paste is, simply put, chipotle chillies ground to a paste with a few added ingredients. You end up with a smoky and spicy chilli paste that is going to jazz up your meals to no end!
For our Chipotle Potatoes, you can use a shop bought chipotle paste, or, if you fancy, make your own. I can’t remember the last time I bought a jar of any chilli paste or sauce, as the homemade version is far superior and usually, a very quick process.
What Potatoes to Use?
Waxy potatoes are best for this recipe, as we will be boiling them first, they’ll hold their shape better. Floury ones like Maris Piper and King Edward tend to fall apart when boiled.
So get your hands on any of the following: Charlotte, Yukon Gold, Jersey Royal and Anya.
Boiling our Potatoes
I’m also going against the grain here and chopping up my potatoes before boiling them. Most chefs will tell you to boil them whole then chop them up. But I’ve never had a problem with waterlogged pieces of potatoes, and am happy to do that at home and when I cook for private clients.
Naturally, when I’m cooking in the restaurant, it’s a different matter!
I also don’t peel my potatoes, whatever I’m cooking, even when making mash. I love the flavour and texture of potato skin, it adds character to dishes. So just scrub your spuds well and get on with the recipe. Or peel them, if you prefer.
Speaking of the recipe, shall we get our aprons on?
More Potato Recipes on LinsFood
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- 1 saucepan
- 1 frying pan
- 6 medium-sized potatoes (about 700g/1.5 lb)
- 1 Tbsp salt
- 1 Tbsp EV olive oil
- 2 Tbsp chipotle paste click for homemade recipe
- juice of half a lime
- 3 sprigs fresh coriander leaves (cilantro), chopped – optional
Boil the Potatoes
- Scrub the potatoes clean, no need to peel. Then cut them up into 5cm/2" cubes.
- Bring a large saucepan of water to boil, and add the salt. When boiling, drop the potatoes in and bring back to a boil. Lower heat to medium-low and cook for 10-15 minutes.Check at 10 minutes. If your knife glides right through, they are done. You don't want the potatoes breaking up at all. Drain, and set aside.
- Heat the olive oil in a large frying pan on medium-high heat. Drop in the drained potatoes and sautè for 2-3 minutes to get a charred colour and flavour. Flip the potatoes to brown all over as much as possible. Don't worry about uncharred sides. The idea in this step is to brown the potatoes before we add the chipotle paste.
- Add the chipotle paste and stir the paste in, flipping the potatoes to coat all the cubes. You only need to do this for about a minute, to heat the paste through and to coat the spuds.
- Turn the heat off and squeeze the lime juice all over. Sprinkle the coriander leaves, if using. I don't always bother, preferring just the flavour of the chipotle paste and the lime juice.