Plantains Recipe

Prepare plantains

Using a sharp knife, cut off both ends of each ripe plantain. Make a shallow lengthwise slit through the peel and remove the peel. Slice the peeled plantains on the diagonal into 1/2-inch (1.2 cm) thick slices for a broad surface area that caramelizes well.

Heat pan

Place a large heavy skillet (cast-iron or stainless steel preferred) over medium heat. Add 3 tablespoons neutral oil and allow it to heat until shimmering but not smoking, about 2 minutes.

Fry plantains

Arrange plantain slices in a single layer in the hot pan without crowding (work in batches if necessary). Cook undisturbed for 2.5–3 minutes until the undersides are deeply golden and starting to caramelize. Flip each slice and cook the second side for 2–3 minutes until golden and tender. Reduce heat slightly if they are browning too quickly before becoming tender inside.

Caramelize and finish

If making sweet caramelized plantains, sprinkle 1 tablespoon sugar evenly over the slices in the pan after flipping; let the sugar melt and glaze the plantains for about 30–45 seconds, gently stirring or tilting the pan to coat. Add 1 tablespoon butter in the last 30 seconds and swirl to combine, or skip butter for a lighter finish. Season with 1 teaspoon salt and 1/4 teaspoon black pepper, tasting and adjusting as desired. Remove from heat and squeeze 1 teaspoon lime or lemon juice over the warm plantains if using.

Keep warm for hot bar service

Transfer cooked plantains to a warm serving pan or hotel pan for the hot bar. Cover loosely to prevent sogginess and keep at 140–160°F (60–71°C). Stir gently once before service to redistribute glaze and check seasoning. Replenish oil and cook additional batches as needed to maintain supply.

Sprinkle 2 tablespoons chopped fresh cilantro or parsley over the plantains just before service for color and freshness. Serve with lime wedges on the side for guests to squeeze as desired.