These simple vegan potato tostadas are simple and straightforward to prepare. The flavourful spiced potato filling is made with a basic mix of kitchen staples: onion, garlic, red chili flakes, paprika, and chili powder. Messy, crunchy, and filled with fresh toppings, these vegan tostadas are best for casual summer season meals!
Tostadas (which means toasted in Spanish), are flat deep-fried or toasted tortillas. Making tostadas is an easy way to make use of stagnant however completely edible corn tortillas. Once you have actually fried the tortillas up until they're crisp and golden, they're like brand-new again! Tostadas can be eaten plain or topped with all your common taco fixin's, like lettuce, tomato, pico de gallo, guacamole, etc.
I topped these ones with Cholula hot sauce (any hot sauce will do, this is my existing favourite), shredded iceberg lettuce, chopped grape tomatoes, slices of ripe avocado, red onion, cilantro, and a capture of lime. I entered heavy with the toppings! If you desire something a little bit more minimalist, crunchy iceberg, pico de gallo, avocado (or guacamole), and a drizzle of hot sauce would be simply best. Try spreading out a thin layer of refried beans over the tostada before adding the potatoes to add an increase of protein and assistance hold all your toppings in place. Here's a few more topping concepts: a crunchy slaw with dressing, your favourite greens, marinaded jalapeños, green onion, sriracha, vegan cheese shreds, and other taco-appropriate toppings you have on hand.
These vegan tostadas are topped with experienced, not-too-spicy, super-flavourful Chilean Splash Creamer potatoes, a varietal from The Little Potato Company. These quite, oblong-shaped potatoes have creamy yellow flesh and aesthetically sensational splashes of vibrant purple on their thin, primarily golden skins. For this dish we're merely going to boil, quarter, and sauté the Little Potatoes together with some onion, garlic, and spices.
I wanted to have the choice to add as much or as little hot sauce as I like on a tostada-by-tostada basis so I kept the filling on the mild side with a little bite. If you prefer your potatoes spicier, include more red chili flakes to the spice blend when preparing the filling.
Once you have actually prepared the filling and garnishes, you can begin frying your tortillas. If you prefer to limit or avoid oils, you can toast your tortillas instead. I prefer frying them because it makes the meal additional excellent and restaurant-worthy, in spite of the humble ingredients. You cannot go wrong with crispy-crunchy golden-brown fried tortillas! (You can utilize flour tortillas rather of corn if you have them on hand.).
This dish needs about 20 minutes of preparation (less if you utilize fewer garnishes than I did) and about 40 minutes of cooking (that's enough time to boil the potatoes, sauté the experienced potatoes, and fry the tortillas.) Given that you can do most or all of the prep while the potatoes are cooking, this recipe just needs 40 minutes total. These vegan potato tostadas produce a surprisingly suitable prep-ahead meal. You can prepare the filling and garnishes in one cooking session and later you can fry or toast a couple of tortillas as required, reheat the skilled potatoes, whip out your garnishes, and assemble a quick and gratifying meal you cannot help however anticipate!
Preparation 20 mins.
Cook 20 mins.
Inactive 20 minutes.
Total 60 mins.
Yield 8-10 tostadas.
These easy vegan potato tostadas are easy and uncomplicated to prepare. The flavourful spiced potato filling is made with a simple blend of kitchen staples: onion, garlic, red chili flakes, paprika, and chili powder. Messy, crispy, and loaded with fresh toppings, these vegan tostadas are ideal for casual summertime meals! 40 minutes total, completely adjustable, and perfect for prep-ahead meals.
1 - 1.5 pound bag/box of The Little Potato Company's Chilean Splash Creamer potatoes.
1 1/2 tablespoon olive oil.
1/2 onion, chopped.
3 cloves garlic, minced.
1 1/2 tsp salt.
1 tsp chili powder.
1 tsp paprika.
1 tsp chili flakes.
1 lime, juiced.
8-10 corn tortillas.
Canola oil or other neutral-tasting vegetable oil, for frying.
Cholula or other Mexican hot sauce.
Red onion, chopped.
Add potatoes to a big pot of cold water. Give a boil over high heat.
Start preparing the staying ingredients while the potatoes cook. First, slice the onion and mince the garlic for the potato filling.
Then prepare your toppings: we utilized shredded iceberg lettuce, sliced up grape tomatoes, sliced up avocado, sliced red onion, cilantro, and lime wedges.
As soon as the pot of potatoes starts to boil, cook them for 15 minutes or till the biggest potato is fork tender. Drain potatoes and set aside up until cool sufficient to handle.
Once the potatoes have actually cooled, cut them into large quarters.
In a large frying pan, heat 1 1/2 tablespoon olive oil over medium-high heat. Include the onion and garlic and cook until translucent (approx. 2 minutes.) Include the potatoes and 1 1/2 tsp salt, 1 tsp chili powder, 1 tsp paprika, and 1 tsp chili flakes.
Mix well to season the potatoes evenly. Cook, stirring occasionally, for about 12 minutes. Include lime juice and stir to combine. Taste and adjust spices. Reserve.
Frying the tortillas:.
In a big saucepan, heat a generous amount of neutral-tasting grease (a minimum of 1/2" deep) over medium-high heat.
Allow plenty of time for the oil to reach the right temperature (about 325F -350 F). If the oil isn't hot adequate your tostadas will be oily, if it's too hot, your tostadas will be overcooked.
It ought to take approx. 10-20 seconds to prepare each side of the tortilla. Change your temperature level accordingly.
Cook 1 corn tortilla at a time. Fry for 10-20 seconds, flip and fry for another 10-20 seconds until both sides are golden brown.
Drain on a cooling rack with an absorbent cooking area towel (or paper towel) underneath to take in excess oil.
Putting together the tostadas:.
While tostadas are still hot, leading with the potato filling followed by hot sauce, shredded lettuce, chopped tomato, sliced avocado, diced red onion, cilantro, and a squeeze of lime.