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.