TOSTONES (POTATOES)
In eighteenth-century Mexico and California, a toston was a silver doubloon worth fifty cents. These are round slices of potato in chile sauce named after these silver coins. Although the recipe calls for baking the potatoes, I precooked my potatoes in the microwave by piercing them with a fork and cooking on high for about 5 minutes which really cut back on the prep time. From Rancho Cooking: Mexican and Californian Cooking.
Provided by cookiedog
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Bake the potatoes for at least 45 minutes. Allow them to cool so you can easily peel and cut them into 1/4 inch slices. Heat the oil in a 10-inch cast-iron skillet over medium heat. Brown the slices of potatoes, turning frequently. Meanwhile, prepare the gravy.
- Chile Gravy: Heat the additional 2 tablespoons oil in another skillet and blend in the flour. Cook until the flour is golden to make a roux, then stir in the garlic. Cook for just 1 minute. Add the cumin and oregano. Remove skillet from the heat.
- Combine the chile powder and water in a medium bowl, whisking until well blended. Add the chicken broth. Whisk this chile mixture into the flour roux. Place the skillet back over medium heat, and whisk the sauce to keep it smooth. Add the vinegar and salt and simmer for at least 15 minutes until the gravy thickens.
- To Serve the Tostones: arrange the potatoes in a shallow casserole or in 6 individual bowls and drizzle the gravy over the top. Garnish with the cheese and minced green onions, if desired.
TOTALLY TOSTONES
Provided by George Duran
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Put 3 cloves garlic into a mortar and add 1 teaspoon salt. Mash with the pestle until it forms a smooth paste; set aside.
- Bring a large pot of water to a boil. Cut both ends off the plantains and run a knife just through the skin down the sides. Drop them into the boiling water for 10 to 15 seconds. Take them out and plunge them into ice water. Peel the plantains and cut them into 1/2-inch thick slices.
- Heat about 1/4-inch vegetable oil in a large skillet and fry the plantains, in batches, on both flat sides until browned, about 2 minutes per side. Remove with a slotted spoon and drain on paper towels. Press the tostones in a tostones press or on a cutting board with the bottom of a small heavy pot until they are about 1/4-inch thick. Toss them in a bowl with the garlic paste. Re-fry the tostones in the hot oil until golden brown.
- Serve as is with a sprinkling of salt or with a dab of one of the suggested toppings.
PUERTO RICAN TOSTONES (FRIED PLANTAINS)
Crispy fried plantains. A plantain is a very firm banana. Serve as side dish with your meal or as appetizers.
Provided by Lymari
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 20m
Yield 2
Number Of Ingredients 4
Steps:
- Peel the plantain and cut it into 1-inch chunks.
- Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides,; approximately 3 1/2 minutes per side.
- Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
- Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 28.5 g, Fat 3.3 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 14.2 mg, Sugar 13.4 g
TOSTONES (FRIED PLANTAINS)
A Puerto Rican side, usually served with rice and beans in our family.
Provided by Melanie
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 35m
Yield 6
Number Of Ingredients 4
Steps:
- Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. Drain on paper towels. Repeat with the remaining slices.
- While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.
Nutrition Facts : Calories 174.8 calories, Carbohydrate 28.7 g, Fat 7.7 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 197.4 mg, Sugar 13.5 g
TOSTONES
Enjoy these crispy plantain slices that are ready in just 15 minutes - a perfect Latin American side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 13
Number Of Ingredients 3
Steps:
- In deep 12-inch skillet or deep fryer, heat oil to 375°F over medium-high heat. Slice plantain into 1/2-inch pieces. With tongs, carefully place sliced plantains in hot oil. Cook 1 to 1 1/2 minutes, turning frequently. (Cook ripe plantains 45 seconds to 1 minute.)
- Remove from hot oil, and place on paper towels. Using tostonera or the bottom of glass, press each plantain slice to about 1/8-inch thickness. (Press ripe plantains to 1/4-inch thickness.)
- Return pressed plantains to hot oil. Cook a few at a time, turning frequently, until golden yellow and crispy. Drain on paper towels. Sprinkle evenly with salt.
Nutrition Facts : Calories 45, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 0 g, TransFat 0 g
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.
SMASHED AND FRIED POTATOES
As enjoyable as pounding the lights out of an innocent garlic clove or olive may be, probably the most satisfying flat food to prepare are these smashed and fried potatoes from Susan Spungen, which draw in part from a technique used to make tostones. You steam baby potatoes until they're just tender, let them cool enough to be handled, then press them between your palms until they flatten a bit and you hear their skins begin to snap. Next, you heat up some oil in a skillet and fry the potatoes until they're nice and brown on their flat sides. Each potato is then crisp and caramelized but still moist inside.
Provided by Amanda Hesser
Categories easy, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Place a steamer basket in a large pot filled with an inch of water and add the potatoes and salt. Cover and bring to a boil over medium heat. Steam until the potatoes are just tender when pierced with a paring knife, about 25 minutes. (Don't overcook: they won't hold together when flattened.) Remove the basket and let the potatoes cool enough to be handled.
- Gently squeeze the potatoes, one at a time, between your palms so that they flatten slightly but remain in one piece (some will break, but they can still be used). Pour 1/4 inch of oil into a medium frying pan set over medium-high heat. Add the potatoes in batches to avoid crowding, and fry on both sides until crisp and browned, 2 to 3 minutes per side. Drain on a plate lined with paper towels. Arrange on a platter and sprinkle with sea salt.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 356 milligrams, Sugar 1 gram
More about "potato tostones recipes"
POTATO “TOSTONES” | COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 2 mins
- Fill a large saucepan or stockpot with 1 to 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 ¼ inch 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 to 6 minutes. Turn the potatoes with tongs and brown the other side, 4 to 6 minutes. Depending on the size of the potatoes and the pan, this may need to be done in 2 or 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.)
LOADED POTATO TOSTONES - POTATOES USA - RECIPES
From potatogoodness.com
Estimated Reading Time 2 mins
RECIPE: FINGERLING POTATO TOSTONES | WHOLE FOODS MARKET
From wholefoodsmarket.com
PATACONES OR TOSTONES {FRIED GREEN PLANTAINS} - LAYLITA'S …
From laylita.com
PERFECTLY CRISPY HOMEMADE TOSTONES RECIPE - THE …
From foreignfork.com
COOK THIS: POTATO TOSTONES WITH CREAMY GOAT CHEESE AND …
From nationalpost.com
TOSTONES RECIPE FOR CRISPY PLANTAINS - MYFOODCHANNEL
From myfoodchannel.com
POTATO TOSTONES | POTATO RECIPES
From potatogoodness.com
TOSTONES RECIPE (FRIED GREEN PLANTAINS) - SOPHISTICATED …
From sophisticatedgourmet.com
CRISPY PUERTO RICAN TOSTONES (FRIED PLANTAINS) RECIPE
From mystayathomeadventures.com
TOSTONES RELLENOS - TROPICAL CHEESE
From tropicalcheese.com
TOSTONES - JAMIE GELLER
From jamiegeller.com
CRISPY BAKED TOSTONES RECIPE - COOKIE AND KATE
From cookieandkate.com
POTATO TOSTONES - RECIPES - FAXO
From faxo.com
WHAT ARE TOSTONES? (WITH PICTURES) - WISEGEEK
From delightedcooking.com
FRIED PLANTAINS RECIPE {HOW TO MAKE TOSTONES / DOUBLE FRIED …
From tastesoflizzyt.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
BAKED TOSTONES (GREEN PLANTAINS) - SKINNYTASTE
From skinnytaste.com
TOSTONES ( TWICE FRIED GREEN PLANTAINS) - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
POTATO ''TOSTONES'' RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CRISPY PUERTO RICAN-STYLE TOSTONES - SALIMA'S KITCHEN
From salimaskitchen.com
SWEET POTATOES ARE A TERRIFIC MATCH FOR LATIN TOSTONES RECIPE
From everydaysouthwest.com
TOSTONES (AKA PATACONES) - GYPSYPLATE
From gypsyplate.com
POTATO ‘TOSTONES’ | RECIPE CLOUD APP
From recipecloudapp.com
TOSTONES (FRIED GREEN PLANTAINS) - MY DOMINICAN KITCHEN
From mydominicankitchen.com
TOSTONES RECIPE (STEPS AND PHOTOS INCLUDED) - THRIFT AND SPICE
From thriftandspice.com
PATACONES: HOW TO MAKE FRIED PLANTAINS - GREATIST.COM
From greatist.com
TOSTONES: FRIED PLANTAINS RECIPE - THE HAPPIER HOMEMAKER
From thehappierhomemaker.com
FINGERLING POTATO TOSTONES WITH BLACK GARLIC AïOLI
From cdn.idahopotato.com
BEST TOSTONES RECIPES WITH FRESH GREEN PLAINTAINS OR BANANAS
From top40recipes.com
TOSTONES RECIPE (CRISPY) | KITCHN
From thekitchn.com
TOSTONES RECIPE | SIDECHEF
From sidechef.com
CRISPY SALTED TOSTONES RECIPE - PINCH OF YUM
From pinchofyum.com
CRISPY GARLIC TOSTONES | TWICE FRIED PLANTAINS - LATINA MOM MEALS
From latinamommeals.com
PURPLE POTATO “TOSTONES” | DIG. (DIG INN)
From diginn.com
PUERTO RICAN TOSTONES – FRIED PLANTAIN & MAYOKETCHUP
From kitchengidget.com
PURPLE POTATO “TOSTONES” — DIG ACRES
LOADED POTATO TOSTONES - POTATOES USA | RECIPE | POTATOES, …
From pinterest.com
POTATO "TOSTONES" RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TOSTONES RECIPE - TWICE FRIED PLANTAINS - DR. KAREN S. LEE
From drkarenslee.com
CRISPY TOSTONES WITH GARLIC SAUCE - COOKED BY JULIE
From cookedbyjulie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love