I will never turn town a potato chip or a French fry, the starch, the grease-slicked fingers, the lips split by the salt as if they had enjoyed a long night of kissing…but a fried plantain can be a scene-stealer. Fried until crisp in long, thin strips until the color of marigolds, they look like sleek surfboards. Cut into chips, they become edible coins from a slot machine, completely addicting. And of course, the double-dip method in which the plantain is fried twice is a favorite preparation.

Tostones begin by being cut into thick pieces, fried in vegetable oil, then flattened with a tostonera (see image) or the back of a small skillet, and returned to the frying pan. When finished, tostones resemble an exploding gold bloom. Seasoned with salt and served as an accompaniment to many meals, tostones can also be served as a “boca” or “botana” (appetizer) with crumbly or creamy Latin American cheeses like cotija and quesillo, refried beans, and vinegary cabbage slaws.

This is a basic method for making tostones. On average, each plantain will yield about 10 tostones; make as many or as few as you’d like. I’d recommend making more because the crunchy exterior and starchy, satisfying bite of the interior of the tostón calls for gluttony.

TOSTONES

Fun fact: plantains in Mexico are called “plátanos machos”!

Green plantains
Vegetable oil
Salt

– Cut off and discard the ends of each plantain. Cut the plantain crosswise into 4 pieces. With a paring knife, score the skin, cutting just enough to reach the flesh of the plantain. Use the knife to pry off the skin. Cut each plantain quarter crosswise into 1- to 1 ½-inch pieces.

– Line a baking sheet with paper towels. In a large skillet, heat vegetable oil over medium-high heat until shimmering and reaches 350°F. The oil should be about ½-inch deep in the skillet.

– Fry a batch of the plantain pieces (don’t overcrowd the skillet) until golden, turning once halfway through frying, 3 to 4 minutes per side. Transfer pieces to prepared baking sheet and repeat procedure with remaining plantain pieces.

– Using a tostonera or a small skillet, press down on the plantain pieces until they are flat. Fry the tostones once more, until crisp and golden, turning once halfway through frying, about 3 minutes per side.

– Transfer tostones to prepared baking sheet and immediately season with salt. Serve immediately.

And, for ongoing food pics, follow us on Instagram!  Tara: tstriano and Maria sacasastylist

If you don’t have Instagram, try http://www.followgram.me/tstriano and http://www.followgram.me/sacasastylist