Chipotle-brushed potato tian

December 25, 2021

   

I chose an artichoke and chickpea salad to eat on the side of our pumpkin and feta filo pie. I knew this would be enough food for us, really, but I thought it would be fun to make a potato side as well (and skip the potato cubes that I usually include in the salad). This tian is a super-easy but slow-cooking recipe that's been sitting among my bookmarks for years.

The premise is: assemble thinly sliced potatoes in a baking dish, brush them with adobo sauce and olive oil, bake until crispy on top and tender in the middle. As long as you're patient with the baking time, I think this is a near-foolproof method for a smoky, spicy comfort carb. I could work to improve my presentation by arranging the potato slices more carefully, but the flavour is all there regardless.

These potatoes added the perfect kick to varied but mildly-spiced lunch plate. The leftovers, reheated in the oven a day later, were even better!

   

Chipotle-brushed potato tian

(slightly adapted from a recipe on Oh My Veggies)

1-2 teaspoons adobo sauce from a jar of chipotles

3 tablespoons olive oil

5 medium Dutch cream potatoes

salt

Preheat an oven to 180°C. Whisk together the adobo sauce and olive oil in a small bowl. Brush the base and sides of a baking dish with the chipotle oil.

Peel the potatoes and slice them into rounds no more than 3mm thick - keep the pieces together in order for a prettier presentation. Arrange the potato slices in the baking dish so that they're standing up on their thin sides, firmly sandwiched together across the baking dish. Brush the tops of the potatoes with the remaining chipotle oil. Sprinkle over some salt.

Bake the potatoes for 75-90 minutes, until browned and crispy on top and tender in the centre.