Potato ‘Tostones’

[elleng]

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 Spungen’s potato “tostones.” You steam baby potatoes until they’re 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 they’re 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]

1. ohh I've made these and they are great!

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. Yum, Yum, will give these a try.

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]

3. drool.................n/t

[jtuck004]

4. JImmy's Egg on Main Street in Norman, OK, makes their hashbrowns in a similar

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]

5. Sounds good!

Hashbrowns is one of those items I tend to order and then am disappointed.

[dem in texas]

6. In a restaurant, So many times they are the re hydrated or frozen kind

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]

7. There's also nothing wrong with the regular kind of tostones.

Plantains are awesome that way.