These are amazing little gems of potatoes…. slightly crunchy on the outside, soft on the inside, with a nice burst of fire at the end. (And that amount of fire is completely customizable ~ just add as much or as little as you want).
These are gluten free, soy free, and can be made with any kind of potato ~ white, yellow, purple, sweet. I’m not doing any soy right now, so I used coconut aminos, but that can be substituted with tamari, Braggs or soy sauce if preferred. Since coconut aminos have less sodium than soy sauce & tamari, I added some salt at the end. This may not be needed if using one of the substitutions.
- 1 lb potatoes, cut into small pieces
- 1 dried chipotle pepper, soaked in hot water for 10 min.
- 2 tablespoons coconut aminos (or tamari, soy sauce or Braggs Liquid Aminos)
- 3 shakes cayenne
- 2 cloves garlic, roughly chopped
- More water to make 1 cup
- 2 large tablespoons tahini
- Salt to taste
Place all of the ingredients except the tahini into the blender (include the soaking water from the chipotle pepper). Add enough water to make 1 cup of liquid, then add in the tahini. Blend thoroughly.
Place the potatoes into a baking dish, and pour the sauce over them. It will be quite liquidy at the beginning. Stir so the potatoes are fully covered with the sauce.
Bake at 450 degrees, covered, for about 30 minutes. Remove from the oven and stir. By this time, the water should have cooked into the potatoes, leaving a creamy coating. Re-cover and cook for 10 more minutes, then uncover and broil for a final 5-10 minutes so the coating becomes a little crispy.
For less spicy potatoes, reduce the amount of cayenne or omit altogether. The chipotle will still give a nice smoky, spicy flavor.