RECIPE TOSTONES RECIPES

Steps:

• Peel 5 green plantains: Cut 3 slits down the length of each plantain on 3 different sides. Wearing gloves, remove the peel with your hands. (Green plantain peels will leave a dark residue on your hands.) Cut each plantain crosswise into 1 1/2-inch pieces.
• Heat 2 cups canola or vegetable oil in a large skillet over medium-high heat until the oil shimmers and ripples slightly. (The oil should come 1/2-inch up the sides of the skillet.) Working in batches so as not to crowd the pan, add the plantains and fry until lightly golden-brown, 4 to 5 minutes per side. Transfer to a paper towel-lined plate. Turn off the heat.
• Using the bottom of a sturdy glass, or a tostonera if you have one, lightly flatten each plantain until about 1/2-inch thick.
• Reheat the oil over medium-high heat. Working in batches again, add the flattened plantains and fry until deeply golden-brown and crisp, 1 to 2 minutes per side. Transfer to a paper towel-lined plate and sprinkle immediately and generously with salt.

Steps:

• Place a steamer basket in a large pot filled with an inch of water and add the potatoes and salt. Cover and bring to a boil over medium heat. Steam until the potatoes are just tender when pierced with a paring knife, about 25 minutes. (Don't overcook: they won't hold together when flattened.) Remove the basket and let the potatoes cool enough to be handled.
• Gently squeeze the potatoes, one at a time, between your palms so that they flatten slightly but remain in one piece (some will break, but they can still be used). Pour 1/4 inch of oil into a medium frying pan set over medium-high heat. Add the potatoes in batches to avoid crowding, and fry on both sides until crisp and browned, 2 to 3 minutes per side. Drain on a plate lined with paper towels. Arrange on a platter and sprinkle with sea salt.