A modern take on classic plantain tostones, these roasted and smashed potatoes are crispy on the outside, creamy on the inside and perfect for holiday parties. Garnish with curried apple chutney or a fresh herb salsa made with parsley, oregano and thyme.
1 1/2 pound mixed fingerling potatoes (small to medium size; about 24)
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
Preheat the oven to 400°F. In a large bowl, toss together potatoes, oil, lemon juice, salt and pepper. Spread out on a large rimmed baking sheet, drizzling any oil left in the bowl over the top. Roast, shaking the baking sheet once or twice to toss potatoes, until tender, 40 to 45 minutes.
Carefully smash each potato with the bottom of a small skillet or baking dish to flatten them out. Roast until potatoes are crisp and deep golden brown, about 15 minutes more. Serve warm or at room temperature.
Per Serving: Serving size: about 3 tostones, 80 calories (15 from fat), 2g total fat, 160mg sodium, 14g carbohydrates, (1 g dietary fiber, 1g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.