Pan-Fried Plantain Tostones with Citrus-Garlic Sauce
Golden, double-fried plantains with a bright, aromatic garlic-citrus sauce that balances the earthy potatoes. This Puerto Rican-inspired vegetarian recipe, ready in about 40 minutes, pairs ripe plantains, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 large ripe plantains
- 3 tbsp olive oil
- 4 cloves garlic
- 1 lime
- 1/2 cup red bell pepper
- 1/4 cup coconut milk
- 1/2 tsp sea salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Peel plantains and slice into 1/2-inch thick rounds; place on a parchment-lined tray.
- Step 2: Heat 2 tbsp olive oil in a skillet over medium-high heat. Fry plantain slices in batches for 3-4 minutes per side until golden brown, then transfer to paper towels to drain.
- Step 3: In the same skillet, add remaining 1 tbsp olive oil, minced garlic, and diced red bell pepper; sauté for 2 minutes until softened and fragrant.
- Step 4: Stir in lime zest, 2 tbsp lime juice, and coconut milk; simmer for 5 minutes until slightly thickened.
- Step 5: Return tostones to skillet, tossing to coat evenly; cook for 1 minute until heated through. Season with sea salt.
