Potato “Tostones” Recipe
- 1½ to 2 pounds small potatoes (about 20)
- 1 teaspoon kosher salt
- Olive oil
- Coarse sea salt
- Fill a large saucepan or stockpot with 1 to 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 ¼ inch 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 to 6 minutes. Turn the potatoes with tongs and brown the other side, 4 to 6 minutes. Depending on the size of the potatoes and the pan, this may need to be done in 2 or 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.)
