Potato Tostones Recipes

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.

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.

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.

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.