Build the Filling

1. Add potatoes to a large pot of cold water. Bring to a boil over high heat.

2. While potatoes cook, prepare onion, garlic and toppings (lettuce, tomatoes, avocado, red onion, cilantro and lime).

3. Once boiling, cook potatoes 15 minutes or until the largest potato is fork tender. Drain and cool.

4. Cut cooled potatoes into large quarters.

5. Heat 1 1/2 tbsp olive oil in a skillet over medium high. Add onion and garlic; cook 2 minutes.

6. Add potatoes, salt, chili powder, paprika and chili flakes. Cook about 12 minutes, stirring occasionally, until flavorful and lightly crisped.

7. Add lime juice, adjust seasoning and set aside.

Frying the Tortillas

8. Heat at least 1/2 inch of neutral oil in a deep skillet to 325–350°F.

9. Fry one tortilla at a time for 10 to 20 seconds per side until golden.

10. Drain on a rack with a towel underneath.

Assembling

11. While tostadas are still warm, top with potato filling, hot sauce, lettuce, tomato, avocado, red onion, cilantro and lime.