“Scrumptious Venezuelan Brunch: Arotero de Papas con Tostones y Guacamole”
Discover this scrumptious and visually stunning vegetarian brunch dish, inspired by Venezuelan flavors and sure to impress your guests. Enjoy crispy tostones, creamy guacamole, and a hearty potato hash with our Arotero de Papas con Tostones y Guacamole recipe.
Allergens
None
Ingredients
- 1. 4 large russet potatoes 2. 2 ripe avocados 3. 1 large white onion 4. 1 cup cherry tomatoes 5. 1/2 cup chopped cilantro 6. 1 jalapeño pepper 7. 1 lime 8. 2 tbsp olive oil 9. Salt and pepper to taste 10. 3 cloves garlic 11. 1 tsp ground cumin
Instructions
- Peel and slice potatoes into 1/2 inch thick rounds. Boil in salted water until just tender, about 8 10 minutes. Drain and set aside to cool.
- Halve and pit avocados, then mash with diced onion, tomatoes, chopped cilantro, and a squeeze of lime juice. Season with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add sliced garlic and cook until golden brown. Remove from heat and stir in cooked potatoes, breaking them into chunks. Season with cumin and additional salt and pepper to taste.
- Pan fry the potato chunks in the flavored oil until crispy on both sides. Remove and set aside on a plate lined with paper towels to drain excess oil.
- Slice jalapeño thinly, discarding seeds and membranes for milder spice. Arrange tostones, guacamole, cherry tomatoes, and jalapeño slices on a platter, garnishing with fresh cilantro leaves.
- Serve immediately and enjoy the vibrant flavors and textures of this Venezuelan inspired brunch!
Chef’s Insight
Use ripe but firm avocados for the perfect guacamole texture.
Notes
Feel free to adjust the spiciness of the dish according to personal preference.