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Potato Tostones

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Potato Type: Fingerling
Cuisine: American
Prep Method: Baked


AppetizerSide DishSnack

Prep Time

10 Mins

Cook Time

15 Mins


Serves 2-4


  • 1 pound fingerling potatoes, scrubbed
  • 2 tablespoons olive oil
  • 1½ teaspoons salt
  • 1½ teaspoons freshly ground black pepper
  • ½ cup mayo
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sherry vinegar or malt vinegar
  • 1 teaspoon sugar
  • For deep frying option: 6 cups high-heat frying oil (ex: vegetable oil, canola oil, peanut oil, avocado oil, grapeseed oil)


  1. Preheat the oven to 400°F.
  2. Toss the potatoes in a large bowl with the olive oil, 1 teaspoon of the salt, and 1 teaspoon of the pepper. Transfer to a sheet pan and roast until fork-tender, 12 to 15 minutes. Remove the pan from the oven and allow the potatoes to cool on the pan for just a bit.  Optional: if you would like to deep fry the potatoes for extra crispiness, start heating the frying oil to 375°F (190°C) in a deep-fryer or large pot on stove. If you prefer not to deep fry, keep oven on at 400°F.
  3. Meanwhile, in a food processor, combine the vegan mayo, vegan Worcestershire sauce, mustard, vinegar, sugar, and remaining ½ teaspoon salt and ½ teaspoon pepper. Pulse until smooth.
  4. Once the potatoes are cool, using your hands, gently press down on potatoes to “smash” but do not flatten completely. Optional: once the frying oil reaches 375°F (190°C), or to the point where the oil is rippling and not smoking, submerge the potatoes in the oil for 2-3 minutes or until edges are golden brown. Once fried, place potatoes on an empty sheet pan with paper towels underneath. Let cool for at least 5 minutes.  If you are not deep frying, place potatoes back in oven for 5-10 minutes or until edges are golden brown. Remove from oven and cool for at least 5 minutes.
  5. Once cool, toss the potatoes in a medium bowl with the sauce. Serve immediately.

1 Review

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Jess Blatchford

Easy recipe, very delicious, lots of fun!


Jess Blatchford

Easy recipe, very delicious, lots of fun!

Recipe By: Chef Rich Landau

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