Tostones Al Ajillo Recipe

Peel and slice

Using a sharp knife, trim the ends of each green plantain. Make a shallow lengthwise slit through the skin every 2–3 inches, then pry the peel away and remove it. Slice each peeled plantain on the bias into 1-inch thick rounds (about 12–15 total pieces from 3 plantains).

Par-fry the slices

Pour 1 to 1 1/2 cups of neutral oil into a heavy skillet or frying pan to reach about 1/3 inch depth. Heat over medium-high until oil reaches 325–340°F (moderate sizzle) or a small piece of plantain sizzles gently. Working in batches to avoid crowding, add plantain rounds and fry 3–4 minutes per side until golden and just tender but not fully crisp. Transfer fried rounds to a paper towel–lined tray and sprinkle lightly with 1 tsp salt while warm.

Smash (tostar)

Place a fried plantain round on a clean, flat surface or inside a piece of parchment. Using the flat bottom of a drinking glass, a tostonera (plantain press) or a sturdy spatula, press down firmly to flatten each round to about 1/4-inch thickness. Repeat for all fried pieces.

Second fry

Reheat remaining oil to 350–375°F (medium-high) or until it gives a quick, lively sizzle. Fry the smashed plantains in batches 1–2 minutes per side until crisp and golden-brown. Remove to fresh paper towels to drain.

While the second fry is happening or immediately after removing tostones from oil, heat a small skillet over medium-low heat. Add 4 tbs extra-virgin olive oil and 1 tbs unsalted butter. Once butter melts and oil shimmers (do not let it smoke), add the thinly sliced or minced garlic.

Gently cook garlic, stirring frequently, 1–2 minutes until fragrant and just turning pale golden — avoid browning which makes it bitter. As the garlic cooks, stir in 1 tsp smoked or sweet paprika and 1 tsp red pepper flakes if using.

Remove the skillet from heat and stir in 1 tbs fresh lime juice, 2 tbs chopped parsley, 1/4 tsp black pepper, and 1/2 tsp kosher or sea salt. Taste and adjust seasoning (add more lime or salt to preference). The sauce should be garlicky, bright and slightly spicy.

Place the hot, drained tostones in a large bowl. Immediately pour the warm ajillo over the tostones and toss gently but thoroughly so each piece is coated in garlic oil and bits of sliced garlic and parsley.

Transfer to a serving platter and sprinkle with 1/2 tsp coarse or flaky salt to finish. Serve hot with lime wedges for squeezing over the tostones.