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.
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davia dean
[email protected]Tostones de papas are a must-try for any Colombian food lover.
Md Ajadul
[email protected]I love the versatility of tostones. You can serve them with almost anything.
Sunil Xeetri
[email protected]These tostones are the perfect party food! They're easy to make and everyone loves them.
sylheti Dhamail
[email protected]I've never made tostones before, but this recipe made it easy. I'm definitely going to try making them again.
GT 89
[email protected]I'm not sure what I did wrong, but my tostones turned out mushy. I followed the recipe exactly, so I'm not sure what happened.
Jordan Bekeer
[email protected]Overall, I had a mixed experience with this recipe. The tostones were crispy and flavorful, but they were also a bit oily and bland. I think I'll try experimenting with different seasonings next time.
Muhammad Khairul
[email protected]The tostones fell apart when I tried to fry them. I think I need to mash the potatoes more.
Shaimaa Maged
[email protected]I found the tostones to be a bit bland. Maybe I needed to add more seasonings.
Mohammed Ganama
[email protected]These tostones were a bit too oily for my taste.
Leeroy Mwerenga
[email protected]So crispy and flavorful! I love the dipping sauce too.
Rafay Awan
[email protected]Yum! These tostones were a great way to use up leftover mashed potatoes.
Armin
[email protected]These tostones are addictive! I could easily eat a whole plate of them. The crispy exterior and fluffy interior are the perfect combination.
Amar Pagli
[email protected]I've made tostones with plantains before, but never with potatoes. I was pleasantly surprised at how well they turned out! The texture was spot-on, and the flavor was delicious.
Adnansaif Adnansaif
[email protected]Tostones de papas were a huge hit at my Colombian-themed dinner party. They were easy to make and tasted just like the ones I had in Bogota. I'll definitely be making these again.
Antonie May AO
[email protected]Not a huge fan of tostones, but this recipe changed my mind. The potatoes were crispy and well-seasoned, and the dipping sauce added an extra layer of flavor. I'm definitely adding this to my list of go-to party snacks.
Mujeeb Rehman
[email protected]Tried the tostones recipe last night, and they turned out amazing! The combination of mashed potatoes and seasonings was perfect. My family loved them, and they're definitely going into my regular rotation of side dishes.
Aaliyahisbored07
[email protected]These potato tostones were a game-changer! I usually make them with green plantains, but the potatoes gave them a unique twist. They were crispy, flavorful, and disappeared in minutes. Definitely making these again!
Dhadkan Tamang
[email protected]Tostones de papas, a Colombian street food classic, were a hit at my party! Crispy on the outside and fluffy on the inside, they were the perfect finger food. I added a sprinkle of garlic powder and paprika for extra flavor.