Best 5 Cuban Crushed Potatoes Recipes

**Cuban Crushed Potatoes: A Culinary Journey to Savor**

Embark on a tantalizing culinary adventure with Cuban crushed potatoes, a delectable dish that embodies the vibrant flavors and rich history of Cuban cuisine. These crispy, golden-brown potato gems, known as "papa majada" or "papas aplastadas," are a staple side dish, often served alongside succulent meats, stews, and flavorful Cuban sauces.

Indulge in the classic Cuban crushed potato recipe, where tender potatoes are boiled, crushed, and pan-fried until irresistibly crispy on the outside and fluffy on the inside. Garlic, onion, and bell peppers add an aromatic and savory touch, while a sprinkle of fresh parsley adds a pop of color and freshness.

For those seeking a vegetarian delight, the vegetarian Cuban crushed potato recipe offers a satisfying meatless option. This version features a medley of colorful vegetables, including carrots, bell peppers, and corn, sautéed with aromatic garlic and onions, and then combined with crushed potatoes for a hearty and flavorful dish.

If you desire a more substantial meal, explore the Cuban crushed potato casserole recipe. Layers of tender potatoes, seasoned ground beef, and a flavorful tomato sauce create a comforting and satisfying casserole that's perfect for a family dinner or potluck gathering.

For a unique twist on this classic dish, try the Cuban crushed potato croquettes recipe. These crispy, bite-sized croquettes are made with mashed potatoes, ground beef, and a blend of spices, then coated in breadcrumbs and fried until golden brown. Serve them with your favorite dipping sauce for an irresistible appetizer or snack.

Here are our top 5 tried and tested recipes!

CUBAN CRUSHED POTATOES

Cuban Crushed Potatoes image

A great dish for every occasion. Preparing a dish of Cuban crushed potatoes is a wise choice if you are either vegetarian yourself, or think you may have some vegetarians among your dinner guests. They're fairly simple to prepare.

Provided by VikingSousChef

Categories Mashed Potatoes

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

8 medium new potatoes
1 small onion, minced
2 tablespoons parsley, chopped
1 tablespoon olive oil
salt and black pepper

Steps:

In a medium saucepan, cover potatoes with water. Salt lightly and bring to a simmer. Cook until just tender, 10 - 15 minutes. Drain. Preheat the broiler.
Spray a baking sheet lightly with non-stick cooking spray. Place 1 potato on a clean kitchen towel and fold towel over the potato. Press down on the potato firmly with the palm of your hand, crushing the potato lightly. Place the potato on the prepared baking sheet. Repeat with the remaining potatoes.
Brush the tops of the potatoes with oil. Broil until the tops are brown and crusty, 5-8 minutes. Sprinkle with onions, parsley, salt and pepper before serving.

Nutrition Facts : Calories 299.3, Fat 3.7, SaturatedFat 0.6, Sodium 22.2, Carbohydrate 61.1, Fiber 7.8, Sugar 3.4, Protein 7.1

BUTTERY ROASTED CRUSHED POTATOES

Buttery Roasted Crushed Potatoes image

I got this idea from a magazine but tailored the technique and ingredients to my liking. These potatoes turn out buttery, crispy-golden-brown outside and moist inside.

Provided by MarthaStewartWanabe

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs fingerling potatoes, whole (or baby potatoes)
1/4 cup salt
1/4 cup butter, salted, melted
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

Preheat oven to 375°F.
Place potatoes in a large pot, and fill pot with enough hot water to cover potatoes.
Bring to a boil over high heat. Add salt and boil for 15-20 minutes or until potatoes are fork-tender.
Once tender, drain water from potatoes. Set aside to cool slightly.
Place butter in a 9 x 13 inch baking dish and place in oven for 1 minute or until butter is melted. Remove from oven and stir in pepper, garlic powder and onion powder.
Using the curved back side of a fork and a cutting board, gently press potatoes to "crush" them. The "crushed" potatoes should break open but not apart too much.
Gently dredge both sides of each crushed potato in butter mixture in pan and arrange in one layer.
Roast for 15-20 minutes or until crisp and golden brown.

Nutrition Facts : Calories 261.4, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 7211.5, Carbohydrate 36.4, Fiber 5.6, Sugar 2.6, Protein 4.1

PICADILLO

Picadillo image

Picadillo is one of the great dishes of the Cuban diaspora: a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for salt. Versions of it exist across the Caribbean and into Latin America. This one combines ground beef with intensely seasoned dried Spanish chorizo in a sofrito of onions, garlic and tomatoes, and scents it with red-wine vinegar, cinnamon and cumin, along with bay leaves and pinches of ground cloves and nutmeg. For the olives you may experiment with fancy and plain, but rigorous testing here suggests the use of pimento-stuffed green olives is the best practice. A scattering of capers would be welcome as well.

Provided by Sam Sifton

Time 1h

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons extra-virgin olive oil
2 medium-size yellow onions, peeled and chopped
2 ounces dried chorizo, diced
4 cloves garlic, peeled and minced
1 1/2 pounds ground beef
Kosher salt and freshly ground black pepper
4 ripe tomatoes, chopped, or one 28-ounce can whole tomatoes, drained and crushed
2 tablespoons red-wine vinegar
1 tablespoon ground cinnamon
2 teaspoons ground cumin
2 bay leaves
Pinch of ground cloves
Pinch of nutmeg
2/3 cup raisins
2/3 cup pitted stuffed olives.

Steps:

Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 33 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 653 milligrams, Sugar 13 grams, TransFat 1 gram

CUBAN MOJO POTATOES

Cuban Mojo Potatoes image

Make and share this Cuban Mojo Potatoes recipe from Food.com.

Provided by PanNan

Categories Cuban

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs yukon gold potatoes, large dice
1 teaspoon salt
1/2 lime, cut into 6 wedges
1/4 cup olive oil
1 medium red onion, Sliced Thinly
6 garlic cloves, Crushed and Chopped
3 scallions, Sliced
1 teaspoon red pepper flakes
1/2 cup cilantro or 1/2 cup parsley, Rough Chopped

Steps:

Lay a sheet of aluminum foil on the countertop.
-Place all the ingredients (except cilantro) on top of the foil.
-Fold up the foil to create a tightly sealed package.
-Lay a second sheet of aluminum foil on the counter and double wrap the potatoes. Make sure the package is tightly sealed.
-Place the potatoes over the hottest part of the grill.
-Turn every 10 minutes, for about 40-50 minutes.
-Open the foil packet and pour the potatoes, add cilantro (or parsley) and stir to combine.

CUBAN LUNCH CANDIES

Cuban Lunch Candies image

I'm not sure where the name comes from, but these little treats are a snap to make and look really good on a Christmas sweets platter. I got the recipe from my friend Melanie, who brought these to my Christmas baking exchange. Cook time is chill time.

Provided by Pamela

Categories Candy

Time 20m

Yield 80 pieces

Number Of Ingredients 5

Ingredients

2 cups peanut butter chips
2 cups butterscotch chips
2 cups chocolate chips
1 1/2 cups crushed ripple potato chips
1 1/2 cups peanuts (salted or unsalted)

Steps:

Melt together the peanut butter, butterscotch and chocolate chips in top of double boiler.
Add crushed potato chips and peanuts.
Mix together with melted chips.
Spoon into mini cupcake paper cups.
(You do not even have to put these into mini muffin pans as they do hold their shape while they are being filled. It is best to put the mini cupcake papers on a plain cookie sheet to make them easier to move before chilling.) Chill until set.
You can also add ½ cup coconut to melted chips and peanuts.
To speed up chilling time, pop them into the freezer for a few minutes.

Nutrition Facts : Calories 80.8, Fat 5.1, SaturatedFat 2.5, Sodium 15.2, Carbohydrate 8, Fiber 0.7, Sugar 6.9, Protein 1.7

Tips:

Make sure to use a good quality olive oil for the best flavor.
If you don't have a potato ricer, you can use a fork to mash the potatoes.
Be careful not to overcook the potatoes, or they will become mushy.
If you are using a pan to cook the potatoes, make sure that it is large enough to accommodate them in a single layer.
Don't be afraid to experiment with different herbs and spices to find the combination that you like best.

Conclusion:

Cuban crushed potatoes are a delicious and easy-to-make side dish that can be enjoyed with a variety of meals. They are a great way to use up leftover potatoes, and they can also be made ahead of time and reheated when you are ready to serve them. Whether you are looking for a simple side dish or a flavorful addition to your next meal, Cuban crushed potatoes are sure to please.