Low Iodine Garlic-Rosemary Plantain Tostones
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Learn more →Ingredients
4 servings
- 2 large green plantains
- ½ cup coconut oil, plus more if needed
- 1 tsp fine sea salt, divided
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Score the skin of each plantain with a knife along its length and peel it away. Cut the plantains crosswise into 1-inch rounds.
- 2
Heat the coconut oil in a large skillet over medium heat until shimmering and a plantain round sizzles immediately on contact. Working in batches to avoid crowding, add the plantain rounds and fry for 3–4 minutes per side, until pale golden and just cooked through. Transfer to a paper-towel-lined plate and season lightly with half the salt.
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