Tostones Recipe

Prepare plantains

Peel the plantains: cut off both ends, make a shallow lengthwise slit through the skin without cutting into the flesh, then pry the peel away with your thumb. Cut each peeled plantain into 1 to 1 1/4-inch thick diagonal or crosswise slices (about 8–10 slices per plantain).

First fry (blanch)

Pour the vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1 to 1 1/2 inches (approximately 3–4 cups depending on the pan). Heat over medium-high until the oil reaches 325°F (163°C) or is shimmering but not smoking. Working in batches (don’t overcrowd), add plantain slices to the oil and fry for 3–4 minutes total, turning once, until they are softened and just beginning to take a faint golden color. Remove with a slotted spoon to a tray lined with paper towels to drain.

Smash the plantains

While warm, transfer a few fried plantain slices at a time to a flat, heatproof surface or a cutting board protected with parchment. Place a sheet of parchment or a clean kitchen towel over them and press each slice with the bottom of a heavy glass, a small flat skillet, or a tostonera (plantain press) until they are about 1/4 inch (6 mm) thick. Aim for even, uniform thickness but avoid breaking them apart completely. Repeat with remaining batches.

Second fry (crisp)

Increase the oil temperature to 350–375°F (175–190°C). Return the flattened plantains to the hot oil in batches and fry for 1–2 minutes per side until golden brown and crisp. Remove with a slotted spoon and drain on fresh paper towels.

Season

While still hot, sprinkle the tostones evenly with coarse salt (about 1 tsp divided across batches) and a light grind of black pepper if using. If desired, brush lightly with a little neutral oil for sheen and extra crispness.

Serve the tostones immediately while hot and crisp with lime wedges and dipping sauce. For a classic accompaniment, squeeze lime over the tostones just before serving or dip in garlic-lime mojo. Leftover tostones lose their crispness; to re-crisp, bake at 400°F (200°C) for 4–6 minutes or re-fry quickly in hot oil for 30–45 seconds.