Chef notes. Tostones are one of the first dishes I ever learned how to cook. These salty, crunchy, twice-fried plantains have always been a staple in my Puerto Rican family’s repertoire ...

Peel your plantains and cut them into 1-inch-thick rounds for your initial fry. Heat some oil in a skillet and fry the slices ...

Step 5. Meanwhile, prep the plantains: Trim off both ends of the plantains. Using the tip of your knife, score skin of a plantain lengthwise down its ribs, rotating and repeating until you’ve ...

The Caribbean island’s cuisine combines African, Indigenous and Spanish influences to create dishes of distinction.

If you prefer your fried plantains savory, start with unripe plantains, slice them on a bias, fry them in oil, smash them flat and fry them a second time to make tostones. Get the recipe 6.

As with many starchy foods, the problem with plantains isn’t the fruit itself—it’s the way it’s prepared. Tostones or patacones, twice-fried slices of green plantain, and maduros or ...

Craving crispy tostones but struggling to press them perfectly? Pick up a tostonera, the traditional tool for flawless fried plantains.