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These easy vegan potato tostadas are simple and straightforward to prepare. The flavourful spiced potato filling is made with a simple blend of pantry staples: onion, garlic, red chili flakes, paprika, and chili powder. Messy, crunchy, and loaded with fresh toppings, these vegan tostadas are perfect for casual summer meals!
Tostadas (which means toasted in Spanish), are flat deep-fried or toasted tortillas. Making tostadas is a simple way to make use of stale but perfectly edible corn tortillas. Once you’ve fried the tortillas until they’re crisp and golden, they’re like new again! Tostadas can be eaten plain or topped with all of your typical taco fixin’s, like lettuce, tomato, pico de gallo, guacamole, etc.
I topped these ones with Cholula hot sauce (any hot sauce will do, this is my current favourite), shredded iceberg lettuce, sliced grape tomatoes, slices of ripe avocado, red onion, cilantro, and a squeeze of lime. I went in heavy with the toppings! If you want something a little more minimalist, crunchy iceberg, pico de gallo, avocado (or guacamole), and a drizzle of hot sauce would be just perfect. Try spreading a thin layer of refried beans over the tostada before adding the potatoes to add a boost of protein and help hold all of your toppings in place. Here’s a few more topping ideas: a crunchy slaw with dressing, your favourite greens, pickled jalapeños, green onion, sriracha, vegan cheese shreds, and any other taco-appropriate toppings you have on hand.
These vegan tostadas are topped with seasoned, not-too-spicy, super-flavourful Chilean Splash Creamer potatoes, a varietal from The Little Potato Company. These pretty, oblong-shaped potatoes have creamy yellow flesh and visually stunning splashes of vibrant purple on their thin, mostly golden skins. For this recipe we’re simply going to boil, quarter, and sauté the Little Potatoes along with some onion, garlic, and spices.
I wanted to have the option to add as much or as little hot sauce as I like on a tostada-by-tostada basis so I kept the filling on the mild side with a little bite. If you prefer your potatoes spicier, add more red chili flakes to the spice blend when preparing the filling.
Once you’ve prepared the filling and toppings, you can begin frying your tortillas. If you prefer to limit or avoid oils, you can toast your tortillas instead. I prefer frying them because it makes the dish extra impressive and restaurant-worthy, despite the humble ingredients. You can’t go wrong with crispy-crunchy golden-brown fried tortillas! (You can use flour tortillas instead of corn if you have them on hand.)
This recipe requires about 20 minutes of preparation (less if you use fewer toppings than I did) and about 40 minutes of cooking (that’s enough time to boil the potatoes, sauté the seasoned potatoes, and fry the tortillas.) Since you can do most or all of the prep while the potatoes are cooking, this recipe only requires 40 minutes total. These vegan potato tostadas make for a surprisingly appropriate prep-ahead meal. You can prepare the filling and toppings in one cooking session and later you can fry or toast a few tortillas as needed, reheat the seasoned potatoes, whip out your toppings, and assemble a quick and satisfying meal you can’t help but look forward to!
This post is sponsored by The Little Potato Company. We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan! Learn more about why we love Little Potatoes at www.littlepotatoes.com
- 1 – 1.5lb bag/box of
- 1 ½ tbsp olive oil
- ½ onion, chopped
- 3 cloves garlic, minced
- 1 ½ tsp salt
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp chili flakes
- 1 lime, juiced
- 8–10 corn tortillas
- Canola oil or other neutral-tasting vegetable oil, for frying
- Cholula or other Mexican hot sauce
- Lettuce, shredded
- Tomato, chopped
- Avocado, sliced
- Red onion, chopped
- Lime wedges
- Add 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. Then prepare your toppings: we used shredded iceberg lettuce, sliced grape tomatoes, sliced avocado, chopped red onion, cilantro, and lime wedges.
- 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 1 ½ tbsp olive oil over medium-high heat. Add the onion and garlic and cook until translucent (approx. 2 minutes.) Add the potatoes and 1 1/2 tsp salt, 1 tsp chili powder, 1 tsp paprika, and 1 tsp 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.
- In a large saucepan, heat a generous amount of neutral-tasting vegetable oil (at least 1/2” deep) over medium-high heat.
- Allow plenty of time for the oil to reach the correct temperature (about 325F -350F). 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 approx. 10-20 seconds to cook each side of the tortilla. Adjust your temperature accordingly.
- Cook 1 corn tortilla at a time. Fry for 10-20 seconds, flip and fry for another 10-20 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.