Macadamia 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 golden crust you get from cooking them undisturbed in a hot skillet is the whole point, and the garlic-herb finish takes them somewhere genuinely special. Smoked paprika, fresh cilantro, flat-leaf parsley, and a bright squeeze of lime all come together in the last few minutes, making this feel like a restaurant side dish with very little effort. Every ingredient here is clean and straightforward, so there's no need to scan labels or second-guess anything — ghee, fresh herbs, spices, and fruit, full stop. The technique is simple enough for a weeknight but impressive enough to put on the table for guests. Serve them straight from the skillet while they're still warm and fragrant, with extra lime wedges for anyone who wants an extra hit of brightness.
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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.
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