Tostones

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Stir the garlic, olive oil, lime juice and salt together for the mojo and set aside.

   Mark done

2. Cut the ends off the plantains, slit the skin lengthways and peel. Cut into rounds 2.5 cm thick.

   Mark done

3. Heat 2 cm of oil in a heavy pan to 160°C / 320°F. Fry the plantain rounds in batches for 3 minutes per side, until pale golden and tender. Drain on paper towels.

   Mark done Start 3 min timer

4. While they are still warm, smash each round to about 1 cm thick with the bottom of a glass or a small plate.

   Mark done

5. Raise the oil temperature to 180°C / 350°F and fry the smashed plantains for 2 to 3 minutes per side, until deep golden and crisp.

   Mark done Start 2 min timer

6. Drain, sprinkle with the salt and serve hot with the mojo.

   Mark done

Chef’s Tips

• Use green plantains. Yellow ones with black spots make sweet, soft maduros instead.
• Smash them while they are still warm. Cold plantain cracks.
• Fry twice, at two temperatures. The first fry cooks them and the second crisps them.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Garlic mojo
• Roast pork
• A cold beer

Storage & Reheating

Best eaten at once. Re-crisp leftovers in a hot oven for 8 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.