Fingerling Tostonas Recipe

Time40m

Serves4

oregano-chile butter, sea salt

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Ingredients

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1
Prepare the Fingerling Potatoes
Wash the fingerling potatoes thoroughly under cold water to remove any dirt. Pat them dry with a towel.
2
Boil the Potatoes
In a large pot, bring salted water to a boil. Add the fingerling potatoes and cook for about 15-20 minutes, or until they are fork-tender.
3
Drain and Cool
Once cooked, drain the potatoes and let them cool for about 10 minutes until they are easy to handle.
4
Smash the Potatoes
Using the bottom of a glass or a potato masher, gently smash each potato until they are flattened but still intact.

5
Heat the Oregano-Chile Butter
In a large skillet, melt the oregano-chile butter over medium heat until it is hot and bubbling.
6
Fry the Tostonas
Carefully add the smashed fingerling potatoes to the skillet. Fry them for about 3-4 minutes on each side or until they are golden brown and crispy.
7
Season with Sea Salt
Once the tostonas are fried, remove them from the skillet and place them on a paper towel-lined plate to absorb excess oil. Season with sea salt to taste while they are still hot.