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Loaded Potato Tostones

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Potato Type: Petite
Cuisine: Hispanic
Prep Method: Roasted


AppetizerBreakfast/BrunchSide Dish

Prep Time

15 Mins

Cook Time

55 Mins


Serves 24


  • 6 lbs whole roasted petite or fingerling potatoes
  • 2 quarts vegetable oil for frying

Adobo Seasoning Blend

  • 6 Tablespoons kosher salt
  • 6 Tablespoons granulated garlic
  • 3 Tablespoons dried oregano
  • 2 Tablespoons ground turmeric
  • 4 Tablespoons ground cumin
  • 3 Tablespoons onion powder
  • 1 Tablespoon ground black pepper

Smashed Avocado

  • 9 each avocado, ripe, firm
  • 2 Tablespoons lime juice
  • 1/8 cup queso fresco
  • 1 Tablespoon pickled shallot juice
  • 1 Tablespoon cilantro
  • 1 teaspoon salt

Pickled Shallots

  • 4 oz shallots
  • 1 1/2 cup red wine vinegar
  • 3/4 water
  • 1/2 cup kosher salt
  • 3/4 teaspoon

Crab Louis Salad

  • 2 cups lump crabmeat
  • 1/2 cup mayonaise
  • 1 Tablespoon chives
  • 1/2 Tablespoon tarragon
  • 1 Tablespoon pickled shallots, chopped
  • 1 teaspoon Tabasco sauce
  • 1/2 Tablespoon lemon juice
  • 1 teaspoon paprika
  • 1 teaspoon salt


  • 1 cup cabbage, thinly shredded
  • 4 Tablespoons chives, snipped


1. Roast potatoes in a 350°F oven for 40-45 minutes. Cool slightly. Using hands, gently press down on potatoes to smash, but do not flatten completely.

2. Mix salt, dried oregano, and black pepper in a spice grinder. Process until fine. Add the remaining spices in the adobo spice recipe and put into a spice shaker.

3. Combine water, vinegar, sugar and 1/2 cup salt in a saucepan. Heat until sugar and salt are dissolved. Pour brine over chopped shallots and submerge until ready to use.

4, Peel and pit the avocados. Smash just enough that avocado chunks are visible. Gently fold in lime, queso fresco, shallot juice, cilantro, and salt. Marinate for 30 minutes.

5. Make a dressing by combining all Crab Louis ingredients except the crab. Toss the dressing into the crab meat making sure to keep chunks of crab intact. Marinate for 30 minutes.

6. Combine shredded cabbage and the chives in a bowl, set aside.

7. Fry potatoes in 350°F vegetable oil until golden brown and crispy. Toss in adobo seasoning shake.

8. Dollop avocado on top of each tostone. Top with crab salad and garnish with the shredded cabbage, serve 2-3 tostones per order.


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