Preparation

Step 1 out of 14

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

Step 2 out of 14

Begin preparing the remaining ingredients while the potatoes cook. First, chop the onion and mince the garlic for the potato filling. Prepare your toppings.

Step 3 out of 14

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.

Step 4 out of 14

Once the potatoes have cooled, cut them into large quarters.

Step 5 out of 14

In a large skillet, heat olive oil over medium-high heat. Add the onion and garlic and cook until translucent (about two minutes).

Step 6 out of 14

Add the potatoes, salt, chili powder, paprika, and chili flakes. Mix well to season the potatoes evenly. Cook, stirring occasionally, for about 12 minutes.

Step 7 out of 14

Add lime juice and stir to combine. Taste and adjust seasoning. Set aside.

Step 8 out of 14

Fry the Tortillas:

Step 9 out of 14

In a large saucepan, heat a generous amount of neutral-tasting vegetable oil (at least 1/2-inch deep) over medium-high heat.

Step 10 out of 14

Allow plenty of time for the oil to reach the correct temperature (about 325°F to 350°F). 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 approximately 10 to 20 seconds to cook each side of the tortilla. Adjust your temperature accordingly.

Step 11 out of 14

Cook one corn tortilla at a time. Fry for 10 to 20 seconds, flip and fry for another 10 to 20 seconds until both sides are golden brown.

Step 12 out of 14

Drain on a cooling rack with an absorbent kitchen towel (or paper towel) underneath to absorb excess oil.

Step 13 out of 14

Assembling the Tostadas:

Step 14 out of 14

While tostadas are still hot, top with the potato filling followed by hot sauce, shredded lettuce, chopped tomato, sliced avocado, diced red onion, cilantro, and a squeeze of lime.