As a kid, I used to watch Mami make tostones (and sweet plantains!) for the family. There were somehow ALWAYS plantains in the house. It’s almost like they would just magically appear. It was always on the grocery list.

To me, tostones are the perfect side dish for just about any comfort food. Plus they remind me of home. No one makes them like my mom. Perfectly flattened, crispy, salty. Mami’s tostones recipe is a gift. Let me show you how I make them!

twice fried plantains tostones on a marble table with salt

What are Tostones?

Tostones are green plantains that are peeled, sliced, and fried twice. The name “tostones” itself is derived from the Spanish word “tostón,” which means “big toast” or “big fry.”

This is the process of frying the sliced plantains until they are crispy and golden brown. And then suddenly you can’t eat just one. We feel the same about tostones rellenos – can you eat just one?! I bet you can’t.

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“I loved how easy this recipe was! I first had tostones on a trip to PR and loved them. I used a tortillera to smash the plátanos.”

—Manny
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Green Plantains vs Ripe Plantains

Green plantains are unripe, green, starchy, and firm, similar to a potato, with a mild flavor. They hold their shape well when cooked and are ideal for frying, as in the case of tostones.

Ripe plantains, on the other hand, become sweeter as they ripen (from green to yellow to black skin) and develop a softer, creamier texture which is perfect for making platanos maduros. They are often compared to bananas but are starchier and less sweet.

That’s right, the same root vegetable can make two entirely different types of plantains — one sweet and one salty. Amazing, huh?

Where To Buy Plantains

Plantains can be purchased at grocery stores, ethnic markets, and farmers’ markets, as well as online retailers and wholesale stores.

green plantains for tostones

Cuban Garlic Sauce for Tostones

Ok, let’s clear this up: There’s no such thing as “Cuban Tostones” since they’re primarily a Latin American staple. With that said, many Cuban restaurants serve garlic mojo sauce with tostones so we’re making it!

While they’re similar in flavor and ingredients, this dipping sauce is not the same as a Cuban Mojo Criollo (Mojo Marinade). This tangy, citrusy mojo dipping sauce is made with sour orange juice, olive oil, garlic, and spices. So simple and delicious!

Garlic Mojo Dipping Sauce Recipe

  • 6 garlic cloves, mashed to a paste
  • 1/2 cup sour orange juice
  • 1/3 cup olive oil
  • 1/2 teaspoon salt
  • Pinch of black pepper
ingredients for garlic mojo dipping sauce - lemon, lime, orange, garlic, oil, salt and pepper on a marble slab
garlic mojo dipping sauce in a clear bowl on a marble slab

Plantain Press

This bamboo plantain press makes perfectly pressed plantains (or tostones) which are perfect for cooking!

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How To Peel & Slice Plantains

To peel and slice plantains, start by cutting off both ends and making shallow lengthwise slits along the ridges. Peel away the skin using your fingers or a knife, then slice the plantain into desired shapes on a cutting board.

For tostones, slice the plantain into thick rounds, about 1/2 to 3/4 inch thick. One large plantain makes anywhere from 5 to 6 tostones depending on their size.

Cooking Instructions

Making tostones is not a difficult process at all. And they are absolutely worth the effort! Here’s how you make them:

Fry the thick plantain slices. In a deep nonstick skillet, heat oil over medium-high heat. Add the thick plantain slices to the skillet, making sure there is enough oil to cover the slices. Make sure you fry them in enough oil where the very top of the plantains are still visible but the rest of the slice is cooking in the oil. Fry slices for about 5 minutes on all sides. Remove and drain on paper towels to absorb the excess oil.

slicing the green plantains with a sharp knife
frying the tostones the first time in a skillet with oil

Flatten the fried plantain slices. Using a plantain press wrapped in plastic wrap, flatten the plantain chunks to about 1/2-inch thick. You could also use a paper towel folded over or a cup or plate to smash the plantains. Whatever works!

Fry the flattened plantains. Once the plantain chunks are flattened, fry them for about 4-5 minutes in the same skillet until golden brown on both sides. Remove and drain on paper towels and season with salt. (You can transfer the oil to an airtight container and reuse it at a later time if you’d like).

smashing the fried plantains using a tostonera
frying the tostones in a skillet with oil
twice fried plantains (tostones) with salt being held by a hand

Serving Suggestions

Tostones are best enjoyed immediately after cooking since they’re the most crispy.

Storage Tips

To store tostones, place them in an airtight container or resealable bag once they have cooled completely. Store them in the refrigerator for up to 2-3 days. When ready to eat, reheat them in the oven or toaster oven until warmed through and crispy.

Can’t wait for you to make these for your family!

4.70 from 20 reviews

Authentic Cuban Tostones (Twice-Fried Plantains)

Jamie Silva
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings
Tostones, a classic Latin staple, are twice-fried plantains made from green plantains. They're prepared by peeling, slicing, frying, smashing, and then frying again. For a Cuban twist, serve tostones with a garlic mojo dipping sauce. Enjoy them as an appetizer or side dish alongside dishes like picadillo, arroz con pollo, or sopa de pollo.
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Equipment

Ingredients
 

  • 2 large green plantains
  • 1/3 cup neutral oil, (high smoke point)
  • Salt to taste

Optional: Garlic Mojo Dipping Sauce

  • 6 cloves garlic, mashed to a paste
  • 1/2 cup sour orange juice*
  • 1/3 cup olive oil
  • 1/2 teaspoon salt
  • Pinch of black pepper

Instructions
 

  • Using a sharp knife, carefully peel the green plantains lengthwise. Slice the plantains into 2-inch chunks. Set aside.
  • In a deep nonstick skillet, heat oil over medium-high heat. Add the plantain slices to the skillet. Fry for about 5 minutes on all sides. Remove and drain on paper towels to absorb the excess oil.
  • Using a plantain press or a paper towel folded over, smash the plantains to about 1/2 inch thick.
  • Fry the now smashed plantains for 4-5 minutes in the same skillet until golden brown on both sides. Remove and drain on paper towels and season with salt. Enjoy!
  • Optional: To make the garlic mojo dipping sauce, whisk all the ingredients until combined in a small bowl. Serve with tostones. Enjoy!

Video

Notes

You can transfer the oil to an airtight container and reuse it at a later time if you’d like.
*You can use store-bought sour orange juice for the garlic dipping sauce or make your own. Here is the recipe. To make fresh sour orange juice, stir the following juiced citrus together until well combined:
  • 1/4 cup fresh navel orange juice
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
Serving: 1serving, Calories: 165kcal, Fat: 19g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Trans Fat: 0.1g
Course: Appetizer, Side Dish, Snack
Cuisine: Latin
Keyword: cuban tostones, fried plantains, plantain, tostones, tostones recipe, twice fried plantains
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