Monday, September 20, 2010

Meatless Monday: Tostones de Papa con Mojo • Crushed Potatoes with Mojo

These new potatoes are boiled then pressed and fried as you would to make plantain tostones. They even look like them! The dipping sauce (mojo) gives it the Latin flavor; otherwise, all you get is fried potatoes. You may think I made this up, but I did not! (Okay, I made up the name) I got the idea from a recipe called  "Papas Pelayo" from Memories of a Cuban Kitchen by Mary Urrutia Randelman and Joan Schwartz. I just made some modifications of my own; they are as follows:

10-12 small to medium sized new potatoes, unpeeled
oil for frying
1 cup fresh parsley chopped
1 cup onion, finely chopped
2 cloves garlic, pressed
1 tsp salt
1/4 cup lime juice
1 tbsp olive oil

Boil the potatoes in salted water to cover until tender.

While the potatoes are boiling prepare the mojo. Chop your parsley and onions, press your garlic with the salt. Place these ingredients in a non-reactive bowl. Ad you lime juice and olive oil. Stir.

Drain the potatoes and let cool a bit on paper towels. Cut a piece of aluminum foil and place one potato at the end, fold the aluminum foil over and gently press with the palm of your hand to flatten. Don't press them down too thin or you'll get mashed potatoes. Repeat this process for all your potatoes. Heat your oil to medium high and fry the potatoes in batches until crisp.


  1. Ok, you ABSOLUTELY need to get your very own TV cooking show! LOVE the video thing and the jazzy music! ¡Estás acabando, Ivonne María! I've got to make these papas. They look really good. I actually have the book you mention and have made some of the recipes with good results. Keep it up and Martha Steward will be on welfare by next summer. LOL. XOXOXOX

  2. Hello Pedro! Thanks for the encouragement. I really like playing with the iMovie feature on my new computer although my camera is not that good and I'm no photographer.

    Jeff loved the potatoes with the mojo. He's picky about his potatoes, so I'll call it a hit.


  3. I love potatoes! And I really like the lime vinagrette sauce and your creativity in naming it!
    I also enjoyed watching the video! que rico!

  4. How about we call it "Papas a Puñetazos" ha ha :D they look so good, I think I would serve this with a Canarian "Mojo Verde" or "Mojo Rojo o Picon" (you know those Mojo sauces from Canary Islands in Spain I think our Mojo sauces originated from there well cuz our Cuban accent is the same as the accent of Canary people)

    Anyways YUMMYYY!!!! The list of stuff I must cook from your blog keep growing!

  5. I like the idea. I think you should make them "Nathan style" and go ahead and call them "Papas a Puñetazos" and post it so we can see what these sauces you're talking about are made of.

  6. Cool! :) i'll have to try to make those sometime. they look yummy

  7. Welcome to the blog Jaycee. Yes, they were yummy! :)