Potato ‘Tostones’

These are a nice variation on potatoes.  First you steam (or microwave) them and then you sauté them.  You get a crispy skin and a mashed potato consistency inside.  Just don't do what I did and forget to check the water level if you steam them!  

6 servings
4 calculated points

Ingredients

• 2 pounds small potatoes (about 20), like Yukon gold
• 1 teaspoon kosher salt
• Olive oil
• Coarse sea salt

Directions

Place a steamer basket in a large pot filled with an inch of water and add the potatoes and salt (Or microwave them - see above). Cover and bring to a boil over medium heat. Steam until the potatoes are just tender when pierced with a paring knife, about 25 minutes. Don’t overcook: they won’t hold together when flattened. Remove the basket and let the potatoes cool enough to be handled. 

Gently squeeze the potatoes, one at a time, between your palms so that they flatten slightly but remain in one piece (some will break, but they can still be used). Pour 1/4 inch of oil into a medium frying pan set over medium-high heat. Add the potatoes in batches to avoid crowding, and fry on both sides until crisp and browned, 2 to 3 minutes per side. Drain on a plate lined with paper towels. Arrange on a platter and sprinkle with sea salt.