Artificial Food Coloring Free Whole30 Garlic-Herb Sautéed Plantains
Ripe plantains hit a magical sweet spot when they're mostly yellow with black spots — starchy enough to hold their shape in the pan but sweet enough to caramelize beautifully in ghee. That natural sweetness gets a serious upgrade here with smoked paprika, fresh garlic, and a bright finish of lime juice and chopped herbs. Every ingredient on this list is exactly what it says it is, which means no synthetic dyes hiding in a spice blend or a bottled sauce — just whole, real food doing all the heavy lifting. The ghee gives each slice those deep golden edges without any of the additives that can sneak into conventional cooking sprays or flavored oils. Garlic goes into the pan after the plantains are done, so it stays fragrant and just barely golden rather than bitter, and the fresh cilantro and parsley added off the heat keep everything tasting vibrant and alive. A squeeze of lime right at the end ties the savory, smoky, and herby notes together in a way that feels almost too good for something this simple. Serve these straight from the skillet while they're still warm — they disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 large ripe yellow plantains (peels mostly yellow with some black spots)
- 2 tbsp ghee
- 3 cloves garlic, minced
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika
- 2 tbsp fresh cilantro, roughly chopped
- 1 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh lime juice (from about ½ lime)
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Peel the plantains and slice them on the diagonal into 1/2-inch rounds. Pat the slices dry with a paper towel.
- 2
Melt the ghee in a large (12-inch) skillet over medium heat until shimmering. Add the plantain slices in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3–4 minutes, until the undersides are deep golden brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!