× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Loaded Potato Tostones

Share this

Print Recipe
Potato Type: Petite
Cuisine: Hispanic
Prep Method: Roasted

Dish

AppetizerBreakfast/BrunchSide Dish

Prep Time

15 Mins

Cook Time

55 Mins

Serving

Serves 24

Ingredients

  • 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
+

Garnish

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

Preparation

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.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up