Saturday, March 26, 2011

Potato "Tostones"

Flattened before frying

Crispy after frying

2 pounds small cooked potatoes (about 20), like Yukon Gold, see instructions if you need them
1 teaspoon kosher salt
Olive oil
Coarse sea salt

1. Whichever way you decide to cook the potatoes (I prefer steaming over boiling), don’t over-cook them or they won’t hold together when flattened. Let the potatoes cool enough to be handled.
2. 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.
3. Pour ¼-inch oil into a medium frying pan on medium high heat. Add the potatoes in batches to avoid crowding. Sprinkle lightly with salt. Fry on both sides until crisp and browned, 2 to 3 minutes per side.
4. Remove to a plate lined with paper towels. Arrange on a platter and sprinkle with sea salt.

6 servings
Adapted from “Recipes,” by Susan Spungen and published in The New York Times Sunday Magazine,  July, 22, 2007

No comments:

Post a Comment