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Twice fried to perfection, these crispy tostones and sauce are easy to make, the perfect appetizer or side dish! Tostones are made from plantains with green skin. They are super easy to make once you know how, and I have used this recipe several times and really love it.
This Dominican Tostones recipe comes from Kamran Siddiqui over at Sophisticated Gourmet, and you can learn more about Kamran here. I absolutely LOVE the homemade cilantro ajillo (garlic) sauce that you serve with these tostones.
What Are Plantains? You may have seen them at the grocery store, next to yellow bananas. While technically they are in the banana family, you would not eat them raw, they are cooked like a vegetable. The skin is green, until it begins to ripen and then it will turn yellow to black when they are very ripe and sweet. Tostones taste like a yuca or potato, I like them better than potato chips!
For this recipe, I used my Pampered Chef Enameled Cast Iron Skillet with Lid and Spider Strainer:
Enameled Cast Iron Skillet with Lid
Braising Pan and Skillet in One Meet the perfect combination of skillet and Dutch oven. With a wide cooking surface, shallow sides, and oven-to-table design, whether a busy weeknight or relaxing weekend, you can braise, bake, sauté, simmer, or roast whatever’s on the menu. The self-basting lid adds juices back into whatever you’re cooking for added moisture and flavor. This classic gray skillet has a light-colored enameled interior, which means you can start using it right away—no seasoning required—and it lets you easily see food browning so you can avoid scorching it. With the durability of cast iron comes a certain weightiness. But not to worry—this skillet has two sturdy handles to help you lift and carry dishes from the oven right to your dinner table. Plus, cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready. Guarantee
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Click the links to purchase the Spider Strainer and Enameled Cast Iron Skillet with Lid today. You’ll be glad you did.
Let’s jump right in!
Ingredients
For the Cilantro Ajillo Sauce
- 4 cloves garlic
- 1/2 tsp sea salt
- 1/4 cup fresh cilantro leaves, lightly packed
- 1/4 cup olive oil
For the Tostones
- 2 green plantains
- 1 tablespoon salt
- 3 cups water
- 1 cup neutral oil (canola, sunflower, corn, vegetable, etc.
Instructions
For the Cilantro Ajillo Sauce
Add all ingredients to the Manual Food Processor to combine.
For the Tostones
Slice plantains using a sharp knife to cut into the skin without cutting into the plantain itself. You can use a spoon to break open the skin.
Fill a bowl with water and salt. Cut the plantains into 1-inch slices and place them into the bowl; stir. Soak for 10-30 minutes.
Drain plantains, drying well with paper towels.
Heat one cup of neutral oil in a skillet over medium heat. The temperature of the oil should be approximately 325°F/165⁰C.
Place the plantains in the hot oil, cooking for about 4 minutes, until they’re light golden brown. Remove them from the oil and drain on paper towels.
Use a meat tenderizer to smash the plantains flat.
Turn the heat up to medium-high on the oil, to reach 325°F/165⁰C.
Place the plantains back in the hot oil, cook one minute or until golden brown and crispy.
Remove from oil and immediately salt them.
Serve tostones with cilantro ajillo sauce on the side.
That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.
Happy cooking!
— imapampchef
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Tostones with Cilantro Ajillo Dipping Sauce – Sophisticated Gourmet
Equipment
Ingredients
For the Cilantro Ajillo Dipping Sauce
- 4 cloves garlic
- ½ tsp sea salt
- ¼ cup cilantro leaves lightly packed
- ¼ cup olive oil
For the Tostones
- 2 green plantains
- 1 tbsp sea salt
- 3 cups water
- 1 cup canola oil or other neutral oil
Instructions
For the Cilantro Ajillo Dipping Sauce
- Add all ingredients to the Manual Food Processor to combine.4 cloves garlic, 1/2 tsp sea salt, 1/4 cup cilantro leaves, 1/4 cup olive oil
For the Tostones
- Slice plantains using a sharp knife to cut into the skin without cutting into the plantain itself. You can use a spoon to break open the skin.2 green plantains
- Fill a bowl with water and salt. Cut the plantains into 1-inch slices and place them into the bowl; stir. Soak for 10-30 minutes.1 tbsp sea salt, 3 cups water
- Drain plantains, drying well with paper towels.
- Heat one cup of neutral oil in a skillet over medium heat.The temperature of the oil should be approximately 325°F/165⁰C.1 cup canola oil
- Place the plantains in the hot oil, cooking for about 4 minutes on each side until they’re golden brown. Remove them from the oil and drain on paper towels.
- Use a meat tenderizer to smash the plantains flat.
- Turn the heat up to medium-high on the oil, to reach 325°F/165⁰C.
- Place the plantains back in the hot oil, cook one minute more. or until golden brown and crispy. Remove from oil and immediately salt them.
- Serve tostones with cilantro ajillo sauce on the side.
Notes
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
