Tostones Recipe

Peel and slice plantains

Using a sharp paring knife, cut off both ends of each green plantain. Make a shallow lengthwise slit through the skin (just through the peel). Pry the peel away and remove it in sections. Cut each peeled plantain crosswise into 1 to 1 1/2-inch thick rounds (about 8–10 rounds total from 3 plantains).

Prep oil and water

Pour 1 cup vegetable oil into a heavy skillet or frying pan to reach about 1/2 inch depth. Heat oil over medium-high until it registers 350°F (175°C) or a small piece of plantain sizzles immediately when added. Meanwhile, have 1/2 cup water in a small bowl ready for smashing (see next section).

First fry (blanch)

Working in a single layer and not overcrowding the pan, fry plantain rounds in hot oil for 2.5–3 minutes per side, until they are softened and pale golden (not dark). Use a slotted spoon to transfer the blanched rounds to a paper-towel-lined tray to drain briefly.

Smash the rounds

Place a blanched round between two pieces of parchment paper or plastic wrap on a flat surface or use the bottom of a wide glass or a tostonera (plantain press). Using gentle, even pressure, press each round to about 1/4-inch thickness. If rounds crack, that's fine; flattened discs should hold together. Dip flattened rounds briefly into the 1/2 cup water (one quick dunk) or wet the surface of each disc with a brush — this helps create a crisp crust when frying the second time. Pat lightly with paper towel if excessively wet.

Second fry (crisp)

Raise oil temperature to medium-high (about 375°F/190°C). Fry the flattened plantains in batches for 1–2 minutes per side, until golden-brown and crisp. Flip once and use a slotted spoon to remove tostones to paper towels to drain.

Season and serve

While still hot, sprinkle tostones with the finishing 1/2 teaspoon salt (or to taste). Optionally drizzle with a little garlic-infused oil (simmer 1 tsp minced garlic in 2 tbsp oil briefly and strain) or squeeze fresh lime over them. Garnish with chopped cilantro and serve immediately with your chosen dipping sauce (about 1/4 cup).

Store any leftovers in a single layer on a rack to keep crisp; re-crisp in a 375°F (190°C) oven for 5–7 minutes before serving.