Garlic Tostones Recipe

Green plantains: These are the star of the dish, providing a starchy base that crisps up beautifully when fried.

Garlic: Fresh cloves are minced to add a robust, aromatic flavor to the tostones.

Olive oil: Used for frying the plantains, it adds a subtle richness to the dish.

Salt: Enhances the overall flavor, balancing the garlic and the natural taste of the plantains.

When preparing green plantains, ensure they are firm and unripe for the best texture. To easily flatten the plantain slices, use the bottom of a heavy glass or a tostonera, a traditional tool designed for this purpose. This will help achieve an even thickness, ensuring they fry up crispy and golden.

• Green plantains - Substitute with ripe plantains: Ripe plantains will provide a sweeter flavor and a softer texture, which can be a pleasant variation in the dish.

• Green plantains - Substitute with sweet potatoes: Sweet potatoes offer a different but complementary flavor profile and a similar starchy texture when fried.

• Minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it lacks the texture of fresh garlic.

• Minced garlic - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to garlic, adding a different but pleasant taste.

• Olive oil - Substitute with coconut oil: Coconut oil has a higher smoke point and adds a subtle coconut flavor that can enhance the dish.

• Olive oil - Substitute with avocado oil: Avocado oil is a healthy alternative with a high smoke point and a neutral flavor, making it suitable for frying.

• Salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, providing a different depth of taste.

• Salt - Substitute with sea salt: Sea salt can offer a different texture and a slightly different mineral flavor compared to regular table salt.

• Allow the tostones to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled tostones in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to regain crispiness.
• For longer storage, arrange the cooled tostones on a baking sheet in a single layer and freeze until solid, about 1-2 hours.
• Once frozen, transfer the tostones to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date and store in the freezer for up to 2 months.
• To reheat, preheat the oven to 375°F (190°C). Place the frozen tostones on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.
• Alternatively, reheat in an air fryer at 375°F (190°C) for 5-7 minutes, shaking the basket halfway through.

• Preheat your oven to 375°F (190°C). Arrange the tostones in a single layer on a baking sheet. Bake for 5-7 minutes, flipping halfway through, until they are heated through and crispy.

• Heat a non-stick skillet over medium heat. Add a small amount of olive oil and reheat the tostones for 2-3 minutes on each side until they regain their crispiness.

• Use an air fryer set to 350°F (175°C). Place the tostones in a single layer in the basket and cook for 3-4 minutes, shaking the basket halfway through to ensure even heating.

• For a quick microwave option, place the tostones on a microwave-safe plate lined with a paper towel. Microwave on high for 30-45 seconds, though this method may not retain the original crispiness as well as other methods.

• Frying pan: Used to heat the olive oil and fry the plantain slices until golden brown and crispy.

• Spatula: Essential for flattening the plantain slices after their initial fry.

• Paper towels: Placed on a plate to drain excess oil from the fried plantains.

• Knife: Used to peel and cut the green plantains into 1-inch slices.

• Cutting board: Provides a safe and stable surface for cutting the plantains.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Measuring cup: Used to measure out ¼ cup of olive oil accurately.

• Tongs: Useful for turning the plantain slices in the frying pan to ensure even cooking.

• Plate: Used to hold the plantains after they are removed from the frying pan and before they are flattened.

• Salt shaker: Allows for easy and even distribution of salt over the finished tostones.

Preheat the oil: Start heating the olive oil while you peel and slice the plantains to save time.

Use a garlic press: Mince the garlic quickly with a garlic press instead of chopping by hand.

Flatten with a tool: Use a tostonera or a flat-bottomed object to quickly and evenly flatten the plantains.

Batch frying: Fry the plantain slices in batches to ensure they cook evenly and save time.

Prep ahead: Peel and slice the plantains in advance and store them in water to prevent browning.