About the Recipe
Deliciously crispy smashed baby potatoes can be dressed with myriad toppings. Try tender carnitas, guacamole, thinly shaved jicama or even decadent blue crab salad.
Ingredients
6 pounds whole frozen mini baby bakers
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 ripe firm avocados
2 tablespoons lime juice
1/8 cup queso fresco
1 tablespoon pickled shallot juice
1 tablespoon cilantro
1 teaspoon kosher salt
Pickled Shallots:
4 ounces shallots, chopped
1 1/2 cup red wine vinegar
3/4 cup water
1/2 cup kosher salt
3/4 teaspoon sugar
Crab Louie Salad:
2 cups lump crabmeat
1/2 cup mayo
1 tablespoon chives, chopped
1/2 tablespoon tarragon
1 tablespoon pickled shallots
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
Potato Tostones:
Roast potatoes from frozen (do not thaw) in a 350°F oven for 15 minutes. Cool slightly. Using hands, gently press down on potatoes to smash, but do not flatten completely.
Fry potatoes in 350°F vegetable oil until golden brown and crispy. Drain completely. Shake in Adobo Seasoning Blend.
Adobo Seasoning Blend:
Mix salt, dried oregano and black pepper in a spice grinder. Process until fine. Add the remaining spices in the Adobo Seasoning Blend recipe and put into a spice shaker.
Smashed Avocado:
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.
Pickled Shallots:
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.
Crab Louie Salad:
Make a dressing by combining all Crab Louie ingredients except the crab. Toss the dressing into the crab meat, making sure to keep chunks of crab intact. Marinate for 30 minutes.
To Serve:
Combine shredded cabbage and the chives in a bowl; set aside.
Dollop avocado on top of each tostone. Top with crab salad and garnish with the shredded cabbage; serve two or three tostones per order.