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.
3
🍌 Plantain ›
GREEN — starchy, not sweet
3 cloves
🧄 Garlic ›
grated into 4 tbsp mayo = quick mojo
Mise en place
Before you start
Prep checklist
Plantain — GREEN — starchy, not sweet
Garlic — grated into 4 tbsp mayo = quick mojo
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.
Smash each to 1 cm between two plates or a tostonera. Second fry at 190°C until golden-crisp, 2–3 minutes.
💡
Green plantains only — yellow ones are sweet and fry into maduros (delicious, different recipe). The double fry is the same physics as proper frites.
Salt immediately and violently; serve hot with garlic-lime mojo mayo.
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.
Keep exploring
Related recipes
Sunday Roast Chicken
French · Dinner
Weekend Shakshuka
Middle Eastern · Breakfast
Garlic Butter Salmon
Modern · Dinner