cuban plantains (tostones)

Step 1

Peel the plantains by slicing the skin lengthwise, careful not to touch the actual flesh of the plantain. Slice the plantains into 1-inch thick slices, either straight or slightly diagonal.

Step 2

Heat oil in a skillet to medium high. I prefer a cast iron skillet. Use enough oil to barely cover the slices. Fry them for a few minutes until they begin to turn golden yellow.

Step 3

Remove the plantains and place on paper towels to drain the oil. My mom uses brown grocery store bags instead of paper towels to absorb more grease.

Step 4

While the plantains are still warm but soft on the inside, use a large piece of paper towel or clean kitchen towel and the heel of your hand to smash and flatten the plantains. You can also use the bottom of a glass. Be sure they remain in one piece. Sprinkle with both sides with salt.

Step 5

Reheat the oil and refry the plantains on for about 2 minutes on each side until they become a slightly deeper golden color and crispy. Remove from the oil and drain again on the paper towels or paper bag. Sprinkle with salt again and serve.