Tostones Recipe

Peel plantains

Using a sharp knife, trim both ends of each plantain. Make 3 shallow lengthwise slits along the ridges of the peel, then pry the peel away and discard. Keep the green plantain flesh whole.

Cut plantains

Cut each peeled plantain into 1 to 1 1/4-inch thick diagonal pieces (or round slices) so you end up with 10–12 pieces total from 3 plantains.

Heat oil

Pour oil into a heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (enough to shallow-fry). Heat over medium-high until the oil reaches 350°F (175°C) or is shimmering but not smoking. If you don't have a thermometer, test by dropping a small piece of plantain in — it should sizzle steadily.

First fry

Working in batches to avoid overcrowding, carefully add the plantain pieces to the hot oil. Fry for 3 to 4 minutes, turning once, until the outsides are lightly golden and the insides are tender but not fully crisp. Remove with a slotted spoon to a paper-towel-lined tray. Sprinkle lightly with 1/2 teaspoon of the salt while warm.

Prepare for smashing

Set up a flat surface with a cutting board and place a piece of parchment or another sheet of paper towel on top to prevent sticking. Alternatively, use the bottom of a wide glass, a tostonera (plantain press), or a small heavy skillet.

Smash

One at a time, place a fried plantain piece on the prepared surface and press firmly with the bottom of the glass or press until it flattens to about 1/4-inch thick. Aim for a disc with slightly uneven edges. If pieces stick, briefly dampen the parchment or oil the press lightly.

Second fry

Return oil to 350°F (175°C) if it cooled. Fry the smashed plantain discs in batches for 1 to 2 minutes per side until they are deep golden brown and crisp. Use a slotted spoon or spider to flip and remove to a paper-towel-lined tray.

Season & finish

While hot, sprinkle the tostones with the remaining 1/2 teaspoon salt (or to taste). Optionally season with the ground black pepper. Serve immediately with lime wedges or garlic-citrus mojo for dipping.

Quick mojo

If making a simple dipping sauce: combine 1/4 cup olive oil, 2 cloves minced garlic, 2 tablespoons fresh lime or orange juice, a pinch of salt, and a tablespoon of chopped cilantro. Let sit 10 minutes for flavors to meld. Serve alongside tostones.