Best 5 Cuban Crushed Potatoes Recipes
Cuban crushed potatoes are a delightful dish that combines the flavors of Cuban cuisine with the satisfaction of crispy, crushed potatoes. This recipe is a fantastic addition to any meal, whether it's a casual gathering of friends or a special occasion dinner. The potatoes are first boiled until tender, then lightly mashed and seasoned with a mixture of garlic, cumin, oregano, salt, and pepper. They are then coated in olive oil and roasted in the oven until golden brown and slightly crispy. Serve them as a side dish with grilled meats, fish, or vegetables or enjoy them as a snack.
Check out the recipes below so you can choose the best recipe for yourself!
CUBAN CRUSHED POTATOES
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
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
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
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
CRUSHED POTATOES
A laid-back alternative to mash, you don't even need to peel the potatoes for this
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper, Vegetable
Time 20m
Number Of Ingredients 4
Steps:
- Cut the potatoes into cubes but keep the skin on. Cook in a pan of simmering salted water until just tender, about 10-15 minutes, and then drain. Add back to the pan with the parsley and some seasoning and crush lightly with a masher or the back of a fork.
- Add a splash of white wine vinegar and a slug of olive oil and gently mix in. Add more of each if it needs it.
Nutrition Facts : Calories 205 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 42.6 grams carbohydrates, Fiber 3.1 grams fiber, Protein 4.6 grams protein, Sodium 0.41 milligram of sodium
CUBAN MOJO POTATOES
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
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
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
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:
- For the best flavor, use Yukon Gold or russet potatoes.
- Make sure the potatoes are cooked thoroughly before mashing them.
- Use a potato ricer or food mill to get the smoothest mashed potatoes.
- Don't overmix the potatoes, or they will become gluey.
- Season the potatoes to taste with salt, pepper, and garlic powder.
- For a richer flavor, add some butter, cream cheese, or sour cream to the potatoes.
- Serve the potatoes immediately, or they will start to dry out.
Conclusion:
Cuban crushed potatoes are a delicious and versatile side dish that can be served with a variety of main courses. They are also a great way to use up leftover potatoes. Whether you are making them for a special occasion or a weeknight meal, these potatoes are sure to be a hit. ¡Buen provecho!
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