Tostones Recipe

The first time I made tostones, I underestimated how much character a green plantain could have. These are not sweet like ripe plantains; they’re savory, starchy, and wonderfully crisp when treated properly. For this recipe, one cup of sliced green plantains is fried twice in vegetable oil, with a quick flattening in between, then finished with salt and a five-clove garlic sauce. That second fry is what gives them their signature contrast: a deeply golden, crunchy edge and a tender, almost creamy center. Start by peeling the plantain carefully—the skin is much firmer than a banana’s—and slice it into even pieces, about three-quarters of an inch thick. Fry the slices in the quarter cup of vegetable oil over medium heat until they soften and turn pale golden, about three to four minutes per side. They should not be dark or crisp yet. Remove them, let them drain briefly, and flatten each piece with the bottom of a glass or a tostone press. A sandwich bag or piece of parchment between the plantain and the glass keeps everything from sticking. The most useful practical tip is to keep the oil at a steady medium temperature. If it’s too hot during the first fry, the outsides brown before the centers soften, making them difficult to flatten without cracking. If the oil is too cool, the plantains absorb more oil and can turn heavy. After pressing, return them to the pan for another two to three minutes per side, until the edges are crisp and browned. Drain them on a rack or paper towel and season with the salt while they’re still hot. Spoon the garlic sauce over the top just before serving, or offer it alongside so the tostones stay crisp. Tostones are especially good as a Caribbean-style dinner side, served hot with roasted chicken, grilled fish, shrimp, or black beans and rice. The savory garlic sauce brings a sharp, aromatic note that cuts through richer meats, while the plantains provide a substantial, crunchy bite. Since they lose their crispness as they sit, I prepare the plantains through the first fry earlier when needed, then flatten and finish them just before dinner. This recipe makes about four servings, and the full process takes roughly 30 minutes—15 minutes of preparation and 15 minutes of cooking.