hasselback potatoes
Appetisers, Vegetarian

CHIPOTLE HASSELBACK BABY POTATOES

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One of my favourite things about Christmas dinner is the appetisers. The possibilities are endless! Enter these chipotle hasselback baby potatoes. Crispy on the outside, soft and fluffy on the inside, and dipped in a delicious chipotle cream. They’re like a grown-up version of potato gems!

You might be thinking it takes ages to cut all of the potatoes but I promise you it’s actually super easy. Get yourself a pair of chopsticks and place either side of the potato lengthways. Now when you slice into it, the knife will be stopped before it hits the bottom. See – easy!

hasselback potatoes
hasselback potatoes

These guys are inspired by Mexican flavours. The chipotle seasoning adds a hint of spice and delicious flavour. You could totally switch it up though. Some smokey paprika or fresh thyme would also work well.

You can’t have crispy potatoes without a sauce:

Pair these fun-size tasty potatoes with a creamy dipping sauce. Simply mix one part chipotle peppers with two parts sour cream. Other great options would be ranch, honey mustard, or anything else that works with potatoes (so pretty much anything!).

hasselback potatoes
baked potatoes

More fun appetizers the family will love:

If you give these chipotle hasselback baby potatoes a try, let me know how you go in the comments. I’d love to heard from you!

CHIPOTLE HASSELBACK BABY POTATOES
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CHIPOTLE HASSELBACK BABY POTATOES

Course: AppetizersDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes
Total time

50

minutes

A perfect fun appetizer or side dish.

Ingredients

  • 1kg baby potatoes

  • 1/4 cup olive oil

  • big pinch of flaky sea salt

  • 1 tbsp chipotle chilli powder

  • 1 tbsp dried oregano

  • 1 tbsp garlic powder

  • zest of 1 lime

  • fresh coriander

  • 1 tbsp sour cream

  • 1/2 tbsp chipotle chillis in adobo sauce

Directions

  • Preheat the oven to 200C and line a tray with baking paper.
  • Wash and slice the potatoes hasselback style. Tip: place 2 chopsticks on either side to prevent cutting all the way through.
  • Place the potatoes cut side up on the baking tray and drizzle with olive oil. Sprinkle over the flaky salt, chipotle chilli powder, garlic powder and oregano.
  • Bake in the oven for 40 minutes until golden brown. Meanwhile, stir together the sour cream and chipotle chillis.
  • Top with lime zest, fresh coriander and serve with the chipotle sour cream.

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