POTATO "TOSTONES" RECIPE
Provided by cacelias
Number Of Ingredients 4
Steps:
- Fill a large saucepan or stockpot with 1-2 inches of water. Place a collapsible vegetable steamer basket in the pan and place the potatoes in the basket. Add the kosher salt, cover, and bring to a boil. Steam over medium heat until the potatoes are just tender when pierced with the tip of a paring knife, about 25 minutes. Be careful not to overcook or they won't hold together when smashed. Drain and set aside until cool enough to handle. Carefully flatten the potatoes by gently squeezing them, one at a time, between the palms of your hands so that they flatten slightly but remain in one piece; some potatoes will inevitably break but they can still be used. Pour about 1/4 inch of the oil in a medium frying pan and heat over medium-high heat until hot. You can test to see if the oil is ready by placing a piece of potato in to see if it sizzles, or by dipping the handle of a wooden spoon in the oil. When the oil is hot, bubbles will quickly form and rise around the spoon Fry the potatoes until they are crisp and brown on the first side, 4-6 minutes. Turn the potatoes with tongs and brown the other side, 4-6 minutes. Depending on the size of the potatoes and the pan, this may need to be done in 2-3 batches. Transfer to a plate lined with paper towels to drain. Arrange on a platter and sprinkle with coarse sea salt. Keep warm in the oven while frying the rest. *To flatten the potatoes, place one in your palm, cover with your other palm as if you were going to clap your hands or make a snowball. Use firm pressure to flatten the potato until the edges crack and it is about half its former thickness. Don't try to flatten the potato completely.
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Ainy shah Ainy shah
shah-a83@yahoo.comI'm not a big fan of plantains, but I thought these tostones were pretty good. The crispy texture was nice and the flavor was mild.
Sello Elliot Maduwa
s@gmail.comThese tostones were a lot of work, but they were worth it. They were the perfect side dish for my Cuban meal.
Salo Salopuyt
salo_s9@aol.comI've been making tostones for years and this is the best recipe I've found. The tostones are always crispy and delicious.
Muskoka Bushcraft & Survival
m.s@gmail.comThis is my go-to recipe for tostones. They always turn out perfect.
Arun Das
das.arun57@yahoo.comI made these tostones for a potluck and they were a big hit. Everyone loved them!
Boss Shourav
sb@yahoo.comThese tostones were a bit too oily for my liking. I think I would have preferred to use less oil.
Dharisha Hansji
dharisha_hansji21@hotmail.co.ukI love tostones and this recipe is one of the best I've tried. The tostones were crispy, flavorful, and addictive.
Drake William
w-drake@hotmail.co.ukI thought these tostones were just okay. They were a little bland for my taste.
Fred Williams
fred_w42@aol.comThese tostones were so easy to make and they turned out perfectly. I will definitely be making them again.
Bernadette Woodall
bw47@gmail.comI've never had tostones before, but I'm glad I tried them. They were a great way to use up some leftover plantains.
Sabir Jilalu
jsabir84@aol.comThese tostones were the perfect side dish for my Cuban meal. They were crispy, flavorful, and went perfectly with the black beans and rice.
Kamrudeen Islamiyyah
islamiyyah68@hotmail.comI followed the recipe exactly, but my tostones didn't turn out as crispy as I would have liked. I'm not sure what I did wrong.
Lal
lal29@hotmail.comThese tostones were a lot of work to make, but they were worth it. They were so delicious!
Jesi Chowdhury
jesi_chowdhury88@gmail.comI'm not a big fan of plantains, but I thought these tostones were pretty good. The crispy texture was nice and the flavor was mild.
DinoVerse
dinoverse92@aol.comI made these tostones for a party and they were a huge success! Everyone loved them.
Ernesto Decoteau
d-e0@yahoo.comThese tostones were a little too greasy for my taste. I think I would have preferred to bake them instead of frying them.
yugendran pather
pather_yugendran50@yahoo.comI've made tostones before, but this recipe was by far the best. The key is to use green plantains and to slice them thinly. I also added a bit of garlic powder and cumin to the batter, which gave them an extra boost of flavor.
CJ BLINGS
cjblings2@hotmail.comThese potato tostones were an absolute delight! The crispy exterior and soft, fluffy interior were the perfect combination of textures. I served them with a side of guacamole and sour cream, and they were a hit with my family.