4 Potato Recipes

Ilse Castrejón
These 4 potato side dish recipes perfectly accompany any main dish you cook, you can choose from: baby potatoes in a spicy chipotle sauce or a mix of dried chili powder and lime, baked potatoes with cheese sauce, or a hasselback potato with parsley butter and fried bacon. You will love these recipes.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • water
  • salt
  • 4 cups new potatoes, divided in two
  • 1/4 cups chipotle chile, for chipotle potatoes
  • 2 árbol chiles, for chipotle potatoes
  • 2 tablespoons vinegar, for chipotle potatoes
  • 2 cloves garlic, for chipotle potatoes
  • 2 tablespoons butter, for chipotle potatoes
  • 2 tablespoons vegetable oil, for potatoes with chili and lime
  • 1 cup lime juice, for potatoes with chili and lime
  • 1/4 cups hot sauce, for potatoes with chili and lime
  • 1/3 cups chile powder, for potatoes with chili and lime
  • 3 potatoes, sliced very thin, for potatoes with cheese sauce
  • 4 tablespoons butter, melted, for potatoes with cheese sauce
  • 3 tablespoons Parmesan cheese, for potatoes with cheese sauce
  • 1/4 cups Parmesan cheese, for potatoes with cheese sauce
  • 4 teaspoons thyme, for potatoes with cheese sauce
  • 1 cup whipping cream, for cheese sauce
  • 1 teaspoon garlic, for cheese sauce
  • 1/4 cups Manchego cheese, for cheese sauce
  • 1/4 cups goat cheese, for cheese sauce
  • 1/4 cups Parmesan cheese, for cheese sauce
  • 4 potatoes, for hasselback potatoes
  • 1/4 cups butter, for hasselback potatoes
  • 4 tablespoons olive oil, for hasselback potatoes
  • 2 tablespoons parsley, for hasselback potatoes
  • 2 tablespoons rosemary, for hasselback potatoes
  • 1/4 cups bacon, fried, for hasselback potatoes
  • 1/2 cups Mozzarella cheese, shredded, for hasselback potatoes
  • salt and pepper
Preparation
30 mins
50 mins
Low
  • Preheat the oven to 180°C.
  • In a pot with water and salt, boil the baby potatoes until soft. Let cool and set aside.
  • For the chipotle potatoes, blend the chipotle pepper with the árbol chili, vinegar, garlic, and season with salt and pepper.
  • In a saucepan over medium heat, add the butter, sauté half of the baby potatoes, add the chipotle sauce and cook for 5 minutes. Serve.
  • For the potatoes with chili and lime, in a skillet over medium heat add the oil, sauté the remaining baby potatoes, add the chili powder, lime juice, hot sauce, and season with salt and pepper.
  • For the parmesan potatoes, in a bowl mix the sliced potatoes with the butter, parmesan cheese, and season.
  • Pour into a greased cupcake mold, sprinkle with parmesan cheese and thyme, and bake for 25 minutes.
  • For the cheese sauce, in a small pot over low heat, warm the heavy cream, add garlic powder, manchego cheese, goat cheese, and parmesan cheese, cook for 10 minutes and season. Serve the parmesan potatoes with cheese sauce.
  • For the hasselback potatoes, slice the potatoes with a knife perpendicularly, without cutting all the way through. Place them on a baking tray and set aside.
  • In a small pot over low heat, add the butter, olive oil, parsley, rosemary, salt, and pepper. Brush the potatoes with this mixture, add mozzarella cheese and bacon. Bake for 30 minutes and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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