Crispy roasted tostones with garlic-lime mojo
Twice-roasted plantains are served with a fabulous fresh dipping sauce. Make them to serve as an appetizer or a side dish and pair them with rice and beans, roast pork or Cuban grilled chicken. The sauce can be made up to 3 days ahead. Just bring to room temperature before serving. You could even double it and use it as a bright tasting salad dressing later in the week. Look for unripe, green plantains. They’re firm and will yield crispy and chewy tostones whereas the ripe variety will make them turn out mushy. Sprinkle the hot plantains with additional salt, if desired.
2 large, green, peeled
4 spray(s), or more as neededSauce Ingredients
Fresh orange juice
Fresh lime juice
1 tsp, extra virgin
- Preheat oven to 400°F. Line a cookie sheet with parchment paper or coat with cooking spray.
- Slice plantains into twenty-four 1/4- to 1/2-inch-thick rounds; toss with oil and salt. Spread plantains in an even layer on prepared pan and roast for 10 minutes. Remove pan from oven and using a sturdy bowl, carefully press down on each plantain to flatten it to about 1/8-inch thick. Flip plantains and coat with cooking spray; roast until crispy and well-browned, about 15 minutes.
- While plantains roast, in a small bowl, whisk together sauce ingredients.
- Remove plantains to a serving platter or bowl and serve with dipping sauce. Yields about 6 tostones and 1 tablespoon sauce per serving.