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Potato Tostones with Sour Cream and Tomatillo Salsa





Squished and fried baby potatoes serve with a little sour cream, diced onion and a dribble of Tomatillo Salsa. These are a great side to meat dishes such as Beef Barbacoa.


Wash and steam the potatoes until tender, allow to dry off as they cool.

To deep fry - put enough oil in a small sauce deep enough to cover the potatoes. Heat until 180oC

While the oil is heating and when the potatoes are cool enough to handle, make a little cross on the top, as you would a baked potato and squish upwards. 

When the oil is hot enough, using tongs place the little potatoes in the hot oil to fry. They only take a minute or 2 to get brown on the edges. Remove from the oil and drain on kitchen paper.

Put on a plate and garnish a teaspoon each of sour cream and Tomatillo Salsa, sprinkle with the white onion and a little sea salt, eat straight away.

To pan fry - heat a couple of tablespoons of oil in a fry pan, when hot put in the steamed potatoes and with a potato masher gently squash to get a round shape, fry on both sides until crisp. Garnish as above.