Recipe by I Love Vegan
Crispy, Zesty, Piled High and Totally Irresistible for Taco Night and Beyond
These potato tostadas are everything you want in a fun, flavor loaded bite. Creamer potatoes get sautéed with smoky spices, garlic, onion and a bright splash of lime, creating a hearty filling that is crispy in spots and perfectly tender in the middle. Stack that on a freshly fried tostada shell and suddenly every bite is crunchy, savory and full of cozy comfort.
Then comes the magic: cool shredded lettuce, juicy tomatoes, creamy avocado, fresh cilantro and a drizzle of hot sauce to tie it all together. Every tostada becomes a flavor explosion and honestly, it’s hard to stop at just one. They’re easy enough for a weeknight but festive enough for a gathering, and everyone can customize their own crunchy masterpiece.
Why You’ll Love This Recipe
- Crispy tostada shells you fry fresh at home
- Zesty, flavorful potato filling with smoky spices
- Easy to customize with your favorite toppings
- Bold textures: crunchy, soft, juicy, creamy
- Perfect for parties, taco bars, and quick dinners
- Naturally budget friendly and crowd pleasing
Potato Tostadas
- Total Time: 45 minutes
- Yield: 8 to 10 tostadas 1x
- Diet: Vegan
Description
Crunchy, Cozy, Potato Loaded Perfection
Crispy corn tostadas topped with smoky lime potatoes and all your favorite fresh toppings. This colorful, flavor packed dish brings big taco night energy in every crunchy bite.
Ingredients
Potato Filling
-
1 to 1.5 lb The Little Potato Company Chilean Splash Creamer 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
-
Juice of 1 lime
Tostadas
-
8 to 10 corn tortillas
-
Canola oil or other neutral oil for frying
Recommended Toppings
-
Cholula or other hot sauce
-
Shredded lettuce
-
Chopped tomato
-
Sliced avocado
-
Chopped red onion
-
Fresh cilantro
-
Lime wedges
Instructions
Build the Filling
-
Add potatoes to a large pot of cold water. Bring to a boil over high heat.
-
While potatoes cook, prepare onion, garlic and toppings (lettuce, tomatoes, avocado, red onion, cilantro and lime).
-
Once boiling, cook potatoes 15 minutes or until the largest potato is fork tender. Drain and cool.
-
Cut cooled potatoes into large quarters.
-
Heat 1 1/2 tbsp olive oil in a skillet over medium high. Add onion and garlic; cook 2 minutes.
-
Add potatoes, salt, chili powder, paprika and chili flakes. Cook about 12 minutes, stirring occasionally, until flavorful and lightly crisped.
-
Add lime juice, adjust seasoning and set aside.
Frying the Tortillas
-
Heat at least 1/2 inch of neutral oil in a deep skillet to 325–350°F.
-
Fry one tortilla at a time for 10 to 20 seconds per side until golden.
-
Drain on a rack with a towel underneath.
Assembling
-
While tostadas are still warm, top with potato filling, hot sauce, lettuce, tomato, avocado, red onion, cilantro and lime.
Notes
Serve with Mexican rice or refried beans for a full meal.
Pair with fresh pico de gallo or guacamole for extra brightness.
Create a tostada bar so everyone can build their own crunchy creation.
Nutrition info is approximate.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: Boil, Sauté, Fry
- Cuisine: Mexican Inspired, Vegan
Nutrition
- Serving Size: 1 tosada, estimated
- Calories: 215kcal
- Sugar: 2g
- Sodium: 370mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
