Chipotle Potato Stacks Food

CHIPOTLE POTATO STACKS

Steps:

• Heat oven to 400°F. Using mandoline or food processor fitted with 1/8-inch slicing blade, cut potatoes into thin slices. Arrange potato slices in stacks of 3 to 4 slices on ungreased 15x10-inch pan. Brush with 2 tablespoons olive oil; sprinkle with salt.
• Bake 35 to 45 minutes or until potatoes are tender.
• Meanwhile, make Chipotle Sauce. In small bowl, stir chile, adobo sauce, garlic, oil, lime peel and lime juice until well blended. Add cilantro; mix well.
• Brush sauce over potatoes. To serve, arrange 12 to 15 slices of potato together, making 8 stacks; drizzle with remaining sauce. If desired, garnish with additional cilantro.

CHIPOTLE POTATO SALAD

Steps:

• Boil potatoes until soft, but not mushy.
• After potatoes have cooled, dice them and place in a medium size bowl.
• Add all remaining ingredients and stir.
• Best eaten while potatoes are still warm.

CHIPOTLE BABY POTATOES

Steps:

• Prepare an indoor grill for direct heat cooking over medium high heat.
• Cook the potatoes in a large pot of well-salted boiling water for 10 minutes (the potatoes will not be cooked through).
• Mix the butter with the olive oil, cilantro, chipotle powder and 1/4 teaspoon salt in a bowl. Drain the potatoes and toss with the chipotle oil mixture. Transfer the potatoes to the grill. Grill the potatoes, covered, turning once or twice until tender, about 5 minutes total. Return the potatoes to the bowl and toss again with the chipotle oil mixture. Season with the 1 tablespoon salt and pepper. Serve warm.
• Cook's Note: If you are using an outdoor grill, try use larger-size potatoes so they don't fall through the grill grate.

MASHED CHIPOTLE SWEET POTATOES

Steps:

• Place the prepared potatoes in a large saucepan with cold water and bring to a boil; once boiling add a touch of salt and cook until tender, about 10 minutes.
• Drain the potatoes and return to saucepan, add 2 tablespoons butter, chicken stock, brown sugar, chipotle pepper and adobo sauce.
• Mash the potatoes until combined, I like to leave them slightly lumpy.
• Season with salt and black pepper and serve.