Tostones

It all begins with a green plantain.

If you ever wondered why or how we eat so many plantains, make tostones and you'll understand. We're not uber keen on deep frying foods, let alone twice frying (how tostones are traditionally made), so here's our rendition.

And shoutout to Miss Ollie's in Oakland for making us totally dependent on these. And my Boricua roots. 

Serves: 1 or 2, or makes 8 pieces       Prep: 15 min       Cook: 4 - 6 min

  • 1 large green plantain  
  • 5 cups water
  • 1 - 2 tbsp coconut oil
  • Sea salt to taste 

Begin by bringing your water to a boil. While it boils, wash your plantain and cut off the ends, then cut your plantain into 3 even pieces (do not peel plantain). Once water is boiling, add plantains and boil for 5 - 10 minutes or until the plantain can easily be poked through its skin with a fork. You do not want to overcook the plantain and make it mush. Mush is messy. 

Once tender, remove your plantains and allow to slightly cool, then peel. 

Cut plantain pieces into 1 - 1 1/2 inch thick pieces (see pic above).

If you're fancy and have a tortilla press, use it now. If you're not fancy (we're not) place parchment paper on two cutting boards and lightly smash your plantain pieces into a 1/8 - 1/4 inch thickness. If you over boiled your plantains, they will be super gummy/ sticky here and will likely piss you off.  Using a spatula to remove from parchment paper works best and helps them stay in one piece. Gummy or not. 

In a large skillet, heat coconut oil over medium heat, then add smashed plantains. Cook 2 - 3 minutes per side or until golden (see perfect pic above). Remove from heat and sprinkle with Redmond's Real Salt or sea salt of your choice.  

Enjoy them in the morning, enjoy them in the evening, or binge on them with guac. I approve of any and all methods. 

GS