Dish · caribbean
Tostones
Green plantain slices are fried once, smashed flat, then fried again until the edges crisp, and finished with salt and a garlic dip.
Where it comes from
Tostones developed across the Caribbean as a way to use starchy, unripe plantains before they sweetened, twice-frying them to get past their toughness.
What cooks argue about
The disagreement is over the smash: thin and wide gives more crisp surface but breaks easily, while thicker holds together but stays softer in the center.
Nobody has published a tostones recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.