Patacones I

Peel the green plantains by cutting off the ends and making lengthwise slits in the skin, then prying the skin away with a knife. Cut the peeled plantains into 1-inch thick rounds.

Heat the oil in a large skillet over medium-high heat until it shimmers.

Carefully place the plantain rounds into the hot oil and fry for 4-5 minutes per side until they are golden and tender.

Remove the fried plantain rounds with a slotted spoon and place on a paper towel-lined plate.

Using a tostonera (plantain press) or the bottom of a flat cup, press each warm plantain round to flatten it into a disc about 1/4-inch thick, working quickly while the plantains are still warm.

Return the flattened plantains to the hot oil and fry again for 2-3 minutes per side until they are crispy and golden brown.

Transfer the cooked patacones to a fresh paper towel-lined plate and sprinkle immediately with salt while still hot.

Serve the patacones warm as a side dish or appetizer.