Three Guys From Miami: Cuban and Spanish Food Recipes

Glenn Lindgren: Cubans are known for eating many types of root vegetables: yuca, malanga, boniato.

Jorge Castillo: But we do also enjoy potatoes, the number one root vegetable of Americans!

Raúl Musibay: This recipe uses new potatoes, the small red potato you see in the supermarket.

Glenn Lindgren: The skin of the new potato is very thin, so leave it on! It gives this dish a great flavor and nice color!

Papas Aplastadas -- Crushed Potatoes

By Three Guys From Miami

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 4 servings

We came, we saw, we smashed to make a delicious potato side dish.


4 strips bacon, chopped
12 to 16 new potatoes, unpeeled (golf-ball size)
1 cup chopped green pepper
2 tablespoons olive oil
3 cloves garlic, minced
salt to taste
1/2 teaspoon black pepper (to taste)
1 1/2 teaspoons cumin (to taste)
3/4 cup chopped green onion
1/2 cup grated sharp cheddar cheese
1/2 cup grated Monterrey Jack cheese
Cover potatoes with lightly salted water. Bring to a boil, reduce heat to low, cover and simmer for about 15 to 20 minutes or until the potatoes are fork tender. Remove from heat and drain.

While the potatoes are cooking, sauté chopped bacon in a large frying pan until crispy. Remove bacon bits but do not drain the oil. Add the green pepper and a little olive oil to the pan and sauté until tender. Add the minced garlic and sauté an additional minute or so only.

Lightly grease a jelly roll pan, pizza pan, or baking sheet; you need a flat pan with a raised edge that can go under the broiler. Arrange the cooked potatoes on the pan. Spray the bottom of a coffee cup with some vegetable spray, and use the cup to smash the potatoes until they are crushed and flattened in a thin layer that more or less covers the bottom of the pan. Crush -- don't mash -- the potatoes! They should look like you dropped them on the floor, NOT like you ran over them with your SUV!

Drizzle the potatoes liberally with olive oil and sprinkle to taste with salt, pepper, and cumin. The amounts listed in the ingredients are approximate. The best way is to start conservatively, taste a bite of the potatoes, and add more spices are needed! Top the potatoes with the green pepper, green onion and bacon bits.

Evenly spread the grated cheese over the top of the potatoes. Place in the oven under the broiler at the LOW setting. You want to bring the dish back up to serving temperature and melt the cheese. Your goal? A pan of potatoes that looks gooey and bubbling with the cheese lightly browned on top.

Make sure you keep the pan low enough (NOT the top rack!) so that the cheese isn't immediately scorched. This dish needs only a few minutes for the cheese to melt and brown slightly, so watch it carefully! Once hot and bubbly, remove from broiler and serve immediately.

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 24 new photos of the prepared dishes.



This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.


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The Three Guys From Miami are: Raúl Musibay, Glenn Lindgren, and Jorge Castillo
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Recipes and additional editorial content are from the books: "Three Guys From Miami Cook Cuban." Copyright ©2004, or "Three Guys From Miami Celebrate Cuban" Copyright ©2006, or orginal to this website. All Rights Reserved.

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