Recipe
Potato Tostones
Boiled, smashed and baked potatoes with olive oil until perfectly crispy. An easy, economical appetizer without frying.
- Preparation5 min
- Cooking55 min
- Total time1 h
- Servings6 servings
- DifficultyEasy
Potato 'tostones', also known as smashed potatoes or fist-smashed potatoes, have become very popular, especially in Spain. They resemble our Cuban tostones, but they go in the oven instead of being fried. This healthy, economical and easy-to-make version has gone viral as an appetizer to snack on before the main meal.
Ingredients
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Method
- Ideally, use small potatoes, as they are easier to smash. If they are medium or large, cut them in half before boiling so the piece is not too big.
- Place the potatoes in a pot with water and salt and boil for about 30 minutes. There is no need to peel them.
- Pierce them with a knife: if it enters easily to the center and the potato is soft but does not fall apart, they are ready. Remove them, drain them and let them cool a little.
- Line a baking sheet with parchment paper and spread the potatoes on top.
- Smash them with a glass, a cup or a glass bowl (or with a tostonera or a flat utensil). With the skin on, they become even crispier.
- Drizzle with olive oil and season with salt, pepper, garlic powder, oregano or whatever you like best. If you prefer, just salt and oil.
- Bake at 220 °C for 25-30 minutes, with top and bottom heat. There is no need to turn them over.
- Serve hot with your favorite sauce or simply with a little salt on top.
