Tostones Recipe

Peel the plantains

Trim both ends of each plantain. Make a lengthwise shallow cut through the skin along the ridges (about 1/8" deep) and carefully pry the peel away with your fingers or a small knife. Remove the entire peel. If plantains are stubborn, score the peel into sections and remove in pieces.

Cut into pieces

Slice each peeled plantain on the diagonal into 1 to 1 1/4-inch thick pieces. You should end up with about 8–10 pieces per plantain depending on size.

Parboil

Place the plantain pieces in a medium saucepan and cover with about 6 cups of water. Add 1 tsp kosher salt. Bring to a simmer over medium-high heat and cook until pieces are just tender when pierced with a fork, about 8–10 minutes (do not let them fall apart). Drain well in a colander and let steam for 1–2 minutes to dry on the surface.

Heat the oil

Pour 2 cups of neutral oil into a heavy skillet or Dutch oven to a depth of about 1/2 to 3/4 inch. Heat over medium-high until the oil reaches about 350°F (175°C) or a small piece of plantain sizzles gently on contact.

First fry (blanch)

Working in batches without crowding, fry the parboiled plantain pieces for 2–3 minutes per side until slightly golden and softened but not browned. Remove with a slotted spoon and drain on paper towels.

Flatten tostones

While still warm, place a piece of plantain between two sheets of parchment or plastic wrap or inside a sandwich bag. Use the bottom of a heavy glass, a flat-bottomed measuring cup, or a tostonera (plantain press) to press each piece to about 1/4-inch thickness. Repeat for all pieces.

Second fry (crisp)

Return the flattened tostones to the hot oil in batches, frying for 1–2 minutes per side until golden-brown and crispy. Adjust heat as needed to maintain 325–350°F (160–175°C) so they crisp without burning. Remove to paper towels to drain.

Season

Immediately sprinkle the hot tostones with fine salt (about 1 tsp total) and, if using, 1 tsp garlic salt or garlic powder. Optionally squeeze lime wedges over the tostones and garnish with chopped cilantro.

Serve the tostones hot with 1 cup of your chosen dipping sauce (mojo, garlic sauce, mayo-ketchup, or aji). Tostones are best eaten immediately while crisp; if making ahead, keep them warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes, then re-fry quickly (30–60 seconds per side) to re-crisp before serving.