Potato Tostones Recipes

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PUERTO RICAN TOSTONES (FRIED PLANTAINS)



Puerto Rican Tostones (Fried Plantains) image

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

5 tablespoons oil for frying
1 green plantain
3 cups cold water
salt to taste

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)



Tostones (Fried Plantains) image

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

2 cups vegetable oil for frying
3 plantains, peeled and sliced into 1-inch pieces
salt to taste
garlic powder to taste

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

POTATO SCONES



Potato Scones image

These scones have a texture similar to that of mashed potatoes. In Scotland, they are cooked on a griddle and served with breakfast. We added some cheese to this recipe to make the scones even more irresistible.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h5m

Yield Makes 8

Number Of Ingredients 6

2 large russet potatoes, peeled and cut into large cubes
Coarse salt and freshly ground black pepper
3/4 stick (6 tablespoons) unsalted butter, room temperature, plus 2 teaspoons for skillet
1 cup all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/4 pound Tipperary cheese or sharp white cheddar, diced small (about 1/3 inch)

Steps:

  • Bring potatoes to a boil in a pot of lightly salted water. Reduce heat, and simmer until fork tender, 10 to 12 minutes. Drain well.
  • While still warm, push potatoes through the large holes of a ricer, or use a potato masher to mash them until smooth (you should have 2 1/2 cups). Stir butter into warm potatoes until combined well. Stir together flour, baking powder, 1 teaspoon salt, and 1/4 teaspoon pepper, then stir into potatoes with a wooden spoon until just combined. Form dough into a ball on a lightly floured work surface. Cover with a dish towel, and let cool for 20 minutes.
  • Dust rolling pin and work surface with flour, and roll out dough to an 8-by-10-inch rectangle. Sprinkle half with cheese, and fold to create a 4-by-10-inch rectangle. Gently roll out. With a floured knife, cut dough into four 2 1/2-by-4-inch rectangles, then cut each in half diagonally.
  • Heat a griddle or a large cast-iron or non-stick skillet over medium heat, and add 1 teaspoon butter. When it has completely melted and is sizzling, cook 4 scones until golden brown and cheese melts, 3 to 4 minutes per side. Keep scones warm in a 200 degree oven while you cook the remaining dough.

TOSTONES (POTATOES)



Tostones (Potatoes) image

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

4 russet potatoes, scrubbed
1 tablespoon olive oil or 1 tablespoon canola oil
2 tablespoons canola oil or 2 tablespoons pure olive oil
2 tablespoons flour
1 garlic clove, finely minced
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/2 cup excellent red chili powder
1 1/2 cups cold water
2 cups light chicken broth
1 teaspoon vinegar
1 teaspoon salt
1 1/2 cups monterey jack cheese
3 green onions, minced

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.

SMASHED AND FRIED POTATOES



Smashed and Fried Potatoes image

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

2 pounds small potatoes (about 20), like Yukon gold
1 teaspoon kosher salt
Olive oil
Coarse sea salt

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

POTATO AND PLANTAIN CURRY



Potato and Plantain Curry image

This is a medium to spicy green vegetarian curry. You can adjust spice by adding or subtracting chillies to puree. Goes well with rice and naan.

Provided by Dominick and Amanda

Categories     Curries

Time 50m

Yield 5 serving(s)

Number Of Ingredients 12

2 medium sweet onions
4 garlic cloves (more or less to taste)
1 inch ginger
2 green chilies (more or less to taste)
2 tablespoons fresh cilantro
1/4 teaspoon salt (more or less to taste)
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon cumin
2 cups water
2 green plantains (peeled, chopped to 1/2 - 1)
2 large potatoes

Steps:

  • Put first five ingredient in food processor and puree.
  • Heat oil medium in saucepan and add next four ingredients cook on medium 3-5 minutes.
  • Add puree to pan; cook 5 - 7 minutes.
  • Add water, potatoes, and plantain. Boil, then reduce heat to simmer for 30 minutes.
  • When potato and plantain are soft, scoop some out and mash in a separate bowl.
  • Mix the mashed back into the pot to thicken the sauce.
  • Simmer for 5 more minutes, then serve.

Nutrition Facts : Calories 233.5, Fat 0.6, SaturatedFat 0.2, Sodium 134, Carbohydrate 56, Fiber 6, Sugar 14.7, Protein 5

POTATO "TOSTONES" RECIPE



Potato

Provided by cacelias

Number Of Ingredients 4

1 1/2 to 2 pounds small potatoes (about 20)
1 teaspoon kosher salt
olive oil
coarse sea salt

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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POTATO “TOSTONES” | COOKSTR.COM
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2016-02-23 Instructions. 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 …
From cookstr.com
Category Cookstr Recipes
Estimated 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.)


RECIPE: FINGERLING POTATO TOSTONES | WHOLE FOODS MARKET
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In a large bowl, toss together potatoes, oil, lemon juice, salt and pepper. Spread out on a large rimmed baking sheet, drizzling any oil left in the bowl over the top. Roast, shaking the baking sheet once or twice to toss potatoes, until tender, 40 to 45 minutes. Carefully smash each potato …
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POTATO TOSTONES - RECIPES - FAXO
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Ingredients. 2 lb. small potatoes, like Yukon gold 1 t. kosher salt olive oil coarse sea salt. Directions. Place a steamer basket in a large pot filled with an inch of water; add salt and potatoes; cover; bring to a boil over medium heat.
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Preheat the oven to 400°F. Toss the potatoes in a large bowl with the olive oil, 1 teaspoon of the salt, and 1 teaspoon of the pepper. Transfer to a sheet pan and roast until fork-tender, 12 to 15 minutes.
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PERFECTLY CRISPY HOMEMADE TOSTONES RECIPE - THE …
2020-10-08 In a small bowl, combine ½ cup warm water with 2 tbsp salt. Stir until salt dissolves. Dip each smashed plantain in the salt water and leave to dry on paper towel-lined plate again. …
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Estimated Reading Time 8 mins
  • Cut the stems off of each end of the plantains. Use a small knife and cut a vertical line from tip to tip of the plantain, cutting through the skin but not through the plantain. Turn the plantain over, and cut the same line down the back. Peel the skin off of the plantain. It should come off in two halves.
  • In a cast iron skillet, heat about ½-¾ inch of oil, enough to cook about half of the plantain at once. Your oil should be heated on low-medium heat, so that your plantain can cook without burning. It should be hot enough that when you drop your plantain in, it starts to bubble in about 5 seconds.
  • Place the plantains in the oil, cooking for about 5 minutes or until the surface starts to brown. Use tongs to flip the plantains over and cook on the other side. Remove to a paper towel lined plate.


CRISPY SALTED TOSTONES RECIPE - PINCH OF YUM
2015-10-16 Cut the plantains into 1-inch thick pieces. Heat a layer of oil in a heavy bottomed pan (see video to eyeball the amount). Fry the plantains in batches. When the plantains are …
From pinchofyum.com
5/5
Estimated Reading Time 4 mins
  • Peel the plantains by making a vertical cut through the skin and peeling it back with your hands or the edge of a spoon (see video).
  • Cut the plantains into 1-inch thick pieces. Heat a layer of oil in a heavy bottomed pan (see video to eyeball the amount).
  • Fry the plantains in batches. When the plantains are starting to turn light golden brown, remove from the oil and transfer to a plate lined with paper towels. Smash each piece with the back of a wooden spoon – this gives you a flatter shape with rougher edges. Return to the frying pan and fry for an additional 4-5 minutes or until golden brown and crispy. Transfer back to a paper towel lined plate to drain excess oil.


FINGERLING POTATO TOSTONES WITH BLACK GARLIC AïOLI | …
Potato Tostones - Set a deep fryer filled with canola oil to 350°F. If you don’t have a fryer, use a large pot and a candy thermometer. - Scrub the potatoes in cool water and dry thoroughly. - Fry whole, unpeeled potatoes in batches to prevent overcrowding until still very al dente, 10 to 12 minutes. - Transfer the potatoes …
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  • Blend the chilled mayonnaise and black garlic in a blender until completely smooth. Season with salt and pepper to taste.
  • Place in a squeeze bottle and reserve until needed. (Yield is more than you will need for recipe; store extra in refrigerator for up to 2 weeks.)
  • Place the malt vinegar powder and salt in a dry blender or food processor and pulse until they are combined into a fine powder. (Yield is more than you will need for recipe; store extra in a dry container.)
  • Set a deep fryer filled with canola oil to 350°F. If you don’t have a fryer, use a large pot and a candy thermometer.


SWEET POTATO-PLANTAIN BAKE RECIPE | MYRECIPES
Add plantain; simmer 7 minutes or until very tender, and drain. Return potato and plantain to pan. Add sugar, milk, sour cream, and allspice; beat 2 minutes at high speed of a mixer until …
From myrecipes.com
  • Place potato in a saucepan, and cover with water; bring to a boil. Reduce heat; simmer 7 minutes. Add plantain; simmer 7 minutes or until very tender, and drain. Return potato and plantain to pan. Add sugar, milk, sour cream, and allspice; beat 2 minutes at high speed of a mixer until smooth. Spoon into a 1 1/2-quart baking dish coated with cooking spray. Sprinkle with dates and almonds. Bake at 350° for 30 minutes or until thoroughly heated.


20 PLANTAIN RECIPES FOR A TASTE OF THE ISLANDS - INSANELY …

From insanelygoodrecipes.com
  • Plantain Fufu. This unusual dish is made using blended and cooked green plantains. It doesn’t have a whole lot of flavor and is usually served alongside a soup or stew, such as obe ata.
  • Easy and Delicious Plantain Bread. This recipe certainly looks like your average banana bread recipe, but it won’t taste quite the same. Though you’ll use many of the same ingredients and the same method, plantains are not as sweet as bananas, so your bread with have a more mellow flavor in the end.
  • Spicy Plantain Black Bean Tacos. I think these tacos might be my favorite on this list. Trying to find new and exciting meatless Monday meals has been tough recently, but this recipe has given me my groove back!
  • Crispy Salted Tostones. Tostones are crispy, flattened plantain chips that are eaten all over the Caribbean and Latin America. Since they’re salted, you’ll need green, unripe plantains rather than the sweeter yellow kind.
  • Caribbean Plantain & Avocado Salad. This great little dish makes such a nice change to the standard, fatty potato salads we see at every BBQ, all summer long!
  • Crazy Easy Pan-Fried Plantain Pattie. These plantain patties are a terrific gluten-free option to serve alongside your morning eggs or with some juicy pork tenderloin.
  • Empanadas de Plátano Maduro (Ripe Plantain Empanadas with Cheese) Empanadas are typically made with a pie-like pastry. This twist on the classic adds plantains to the mix for added flavor and nutrients.
  • Sweet Plantain Gnocchi with Garlic Brown Butter. Plantains are very similar to potatoes, so it makes sense you could use them to make gnocchi. The dough is a quick mix of mashed and cooked plantains with ricotta, salt, pepper, and flour.
  • 3-Ingredient Plantain Tortillas. I have to admit that I don’t always love corn tortillas. They can be a touch dry for my liking, which is why I almost always stick to flour.
  • Mashed Plantains—Sweet & Savory. So, these aren’t the same as mashed potatoes. They’re not creamy and smooth, but rather chunky and funky. I love the texture, but if you’re looking for a velvety smooth mashed potato substitute, you’ll need to work at your plantains for a little longer and add in some cream to help get the right texture.


POTATO AND PLANTAIN FRITTATA | MUMMY'S YUM
Potato and Plantain Frittata Recipe. Ingredients: Boiled potatoes (cut into cubes) Boiled plantain (cut into cubes) 4-6 eggs; Medium onion (chopped) Sweet peppers for garnishing or any veggies (optional) A sprinkle of thyme; A tbsp olive or vegetable oil; 1 seasoning cube or other powdered seasoning of choice. Salt & pepper to taste ; Method: Put frying pan on medium …
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Riper plantain can also be fried (the flesh caramelises when ripe, different to the chips made with green plantain), grilled in strips or baked in its skin like a potato. Fried ripe plantain will crisp and brown on the outside and have a soft, yielding interior that is almost custard like; baked plantain can be eaten as a savoury dish topped with salsa and soured cream, or sweetened with ...
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LOADED POTATO TOSTONES | POTATO GOODNESS - RECIPES
2019-01-24 7. Fry potatoes in 350°F vegetable oil until golden brown and crispy. Toss in adobo seasoning shake. 8. Dollop avocado on top of each tostone. Top with crab salad and garnish with the shredded cabbage, serve 2-3 tostones per order.
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Cuisine Hispanic
Category Baked
Servings 24
Total Time 1 hr 10 mins


SWEET POTATOES ARE A TERRIFIC MATCH FOR LATIN TOSTONES …
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MASHED PLANTAINS ...EASY GREEN PLANTAIN RECIPE - …
2018-08-11 How to Make Plantain Mash. Choose firm, green, unripe plantains. Slice off the very tips of the plantain, but leave on the peeling. Cut the unpeeled plantain into about three sections. Bring a pot of salted water to boil and add the plantain sections. Reduce the heat and let the plantains simmer for about 20 minutes, or until a knife passes ...
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POTATO TOSTONES RECIPES
Tostones Potatoes Recipes. TOSTONES. Fried plantains are cut into chips for another fantastic little appetizer from Puerto Rico. Tostones may be served with ketchup (kid's favorite) or with garlic in olive oil. Provided by HANZOtheRAZOR. Categories Side Dish. Time 22m. Yield 8. Number Of Ingredients 4. Ingredients ; Nutrition; ¼ cup vegetable oil: 3 green plantains, …
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