Easy vegan potato tostadas made with a flavorful base of little potatoes, onion, garlic, red chili flakes, paprika, and chili powder.
- Large skillet
- Large saucepan
- 1 to 1.5 lbs Little Potatoes
- 1 1/2 Tbsp 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 to 10 corn tortillas
- (For frying) canola oil or other neutral-tasting vegetable oil
- (To taste) lettuce, shredded
- (To taste) tomatoes, sliced
- (To taste) avocado, sliced
- (To taste) hot sauce
- (To taste) onion, sliced
- (To taste) cilantro
- (To taste) lime wedges
Add little potatoes to a large pot of cold water. Bring to a boil over high heat.
Begin preparing the remaining ingredients while the potatoes cook. First, chop the onion and mince the garlic for the potato filling. Prepare your toppings.
Once the pot of potatoes begins to boil, cook them for 15 minutes or until the largest potato is fork tender. Drain potatoes and set aside until cool enough to handle.
Once the potatoes have cooled, cut them into large quarters.
In a large skillet, heat olive oil over medium-high heat. Add the onion and garlic and cook until translucent (about two minutes).
Add the potatoes, salt, chili powder, paprika, and chili flakes. Mix well to season the potatoes evenly. Cook, stirring occasionally, for about 12 minutes.
Add lime juice and stir to combine. Taste and adjust seasoning. Set aside.
Fry the Tortillas:
In a large saucepan, heat a generous amount of neutral-tasting vegetable oil (at least 1/2-inch deep) over medium-high heat.
Allow plenty of time for the oil to reach the correct temperature (about 325 °F to 350 °F). If the oil isn’t hot enough your tostadas will be oily, if it’s too hot, your tostadas will be overcooked. It should take approximately 10 to 20 seconds to cook each side of the tortilla. Adjust your temperature accordingly.
Cook one corn tortilla at a time. Fry for 10 to 20 seconds, flip and fry for another 10 to 20 seconds until both sides are golden brown.
Drain on a cooling rack with an absorbent kitchen towel (or paper towel) underneath to absorb excess oil.
Assemble the Tostadas:
While tostadas are still hot, top with the potato filling followed by hot sauce, shredded lettuce, chopped tomato, sliced avocado, diced red onion, cilantro, and a squeeze of lime.