Cooking & Baking
Related: About this forumPotato ‘Tostones’
As enjoyable as pounding the lights out of an innocent garlic clove or olive may be, probably the most satisfying flat food to prepare is Susan Spungens potato tostones. You steam baby potatoes until theyre just tender, let them cool enough to be handled, then press them between your palms until they flatten a bit and you hear their skins begin to snap. Next, you heat up some oil in a skillet and fry the potatoes until theyre nice and brown on their flat sides. Each potato is then crisp and caramelized but still moist inside.
http://cooking.nytimes.com/recipes/11656-potato-tostones?
flamin lib
(14,559 posts)Creamy inside and crispy brown outside. Like oversized french fries and they carry the flavor of whatever oil you use. Olive oil, smaltz or my favorite bacon fat.
dem in texas
(2,674 posts)Have eaten them made with plantains, so tasty. I have some little new potatoes that I haven't used, so I will making this recipe.
dixiegrrrrl
(60,010 posts)jtuck004
(15,882 posts)fashion.
It's been years decades, but I think they boiled or baked them - or perhaps both, then put them on the grill with onions and peppers to seal that in.
elleng
(131,104 posts)Hashbrowns is one of those items I tend to order and then am disappointed.
dem in texas
(2,674 posts)My husband dearly loves hash browns for breakfast. In fact, I have a container of boiled potato chunks in the fridge for making him hash browns. If I bake potatoes, always put in a few extra. Leftover baked potatoes make the best hash browns!
surrealAmerican
(11,364 posts)Plantains are awesome that way.