Best Tostones Potatoes Recipes

Rotisserie Free Range Chicken with Tequila and Grapefruit-Cilantro Mojo, Tostones, and Garlic Whipped Potatoes image

Provided by Food Network

Time 2h15m

Yield 4 servings

Number Of Ingredients 14

One 3-pound free-range chicken
Vegetable oil
2 grapefruits
1 red onion, julienned
2 tablespoons chopped cilantro
1 lime, juiced
1 shot tequila
4 baking potatoes, like russets
2 cups heavy cream
1 tablespoon minced garlic
Salt and freshly ground black pepper
2 green plantains
1 quart vegetable oil
Salt

Steps:

Preheat oven to 425 degrees F.
Prepare the chicken by removing the insides, washing it well, and placing it in a large baking pan or on a rotisserie. Lightly oil the chicken and roast until the juices run clear.
To prepare the mojo: peel and segment the grapefruit and place in a bowl. Add the red onion, cilantro, lime juice, and tequila, and let the mixture marinate for 2 hours in the refrigerator.
Peel and dice the potatoes, and cook in salted boiling water until tender. Drain the potatoes, add the heavy cream, minced garlic, salt, and pepper, and mash until smooth.
To make the tostones, peel and slice each plantain approximately 2-inches thick. In a deep skillet, heat the oil to 375 degrees F. Place the plantains in the oil and cook until both sides are slightly brown. Remove from the oil and drain on a paper towel. Once they have cooled, using a rolling pin, mash them until they are 1/4-inch thick. Return them to the hot oil and cook until golden brown. Season with salt while still hot.
To serve, place the mashed potatoes in the center of the plate, add the chicken on top, a spoonful of the grapefruit mojo, and decorate with a few tostones chips.

Tostones (Potatoes) image

Provided by cookiedog

Categories Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

4 russet potatoes, scrubbed
1 tablespoon olive oil or 1 tablespoon canola oil
2 tablespoons canola oil or 2 tablespoons pure olive oil
2 tablespoons flour
1 garlic clove, finely minced
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/2 cup excellent red chili powder
1 1/2 cups cold water
2 cups light chicken broth
1 teaspoon vinegar
1 teaspoon salt
1 1/2 cups monterey jack cheese
3 green onions, minced

Steps:

Preheat the oven to 350°F.
Bake the potatoes for at least 45 minutes. Allow them to cool so you can easily peel and cut them into 1/4 inch slices. Heat the oil in a 10-inch cast-iron skillet over medium heat. Brown the slices of potatoes, turning frequently. Meanwhile, prepare the gravy.
Chile Gravy: Heat the additional 2 tablespoons oil in another skillet and blend in the flour. Cook until the flour is golden to make a roux, then stir in the garlic. Cook for just 1 minute. Add the cumin and oregano. Remove skillet from the heat.
Combine the chile powder and water in a medium bowl, whisking until well blended. Add the chicken broth. Whisk this chile mixture into the flour roux. Place the skillet back over medium heat, and whisk the sauce to keep it smooth. Add the vinegar and salt and simmer for at least 15 minutes until the gravy thickens.
To Serve the Tostones: arrange the potatoes in a shallow casserole or in 6 individual bowls and drizzle the gravy over the top. Garnish with the cheese and minced green onions, if desired.