Caribbean · Side · All year
Crispy Tostones
4.6 · community
15m
Prep
15m
Cook
Easy
Level
240
Energy
Twice-fried green plantains: smashed flat between fries, salted hard, and dunked in garlic sauce — the Caribbean's answer to the french fry, and a strong answer.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Sheet pan
Chef's knife
Prep checklist
Plantain — GREEN — starchy, not sweet
Garlic — grated into 4 tbsp mayo = quick mojo
3 steps
Method
1
Peel (score the skin lengthwise; it fights) and cut into 3 cm rounds. First fry at 160°C until pale gold and tender, 4–5 minutes.
5 min — timer available in cooking mode
2
Smash each to 1 cm between two plates or a tostonera. Second fry at 190°C until golden-crisp, 2–3 minutes.
3 min — timer available in cooking mode
Why this works
Green plantains only — yellow ones are sweet and fry into maduros (delicious, different recipe). The double fry is the same physics as proper frites.
3
Salt immediately and violently; serve hot with garlic-lime mojo mayo.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate up to 3 days.
Freezing
Depends on the vegetable — roasted things reheat better than they freeze.
Reheating
Roasted vegetables re-crisp in a 200°C oven for 6–8 minutes; mashes loosen with a splash of warm milk over low heat.
Make ahead
Blanch or par-roast ahead, then finish with high heat just before serving.
Wine pairing
Follows the main.
Beer pairing
Follows the main.
On the plate
Serve it with
Sides
This is the side — pick a main.
Garnish
Fresh herbs
A knob of butter
Toasted nuts or seeds
Taste map
Flavour profile
Sweet
2
Salty
3
Sour
1
Bitter
1
Umami
2
Heat
0
Per serving
Nutrition
240
kcal
2g
protein
36g
carbs
11g
fat
3g
fiber
520mg
sodium
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Your notes
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