Seed Oil Free Whole30 Garlic-Herb Sautéed Plantains
Ripe plantains hit that perfect sweet-savory balance, and when they're sautéed in ghee with garlic, smoked paprika, and fresh herbs, the result is genuinely hard to stop eating. Ghee is the real star here — it brings rich, buttery depth while keeping the recipe completely free of refined vegetable and seed oils, no label-reading required. The diagonal slices get a gorgeous deep golden crust on each side, and the quick garlic step in the same pan layers in even more flavor without any extra fuss. A finish of fresh lime juice, cilantro, and parsley lifts everything and keeps the dish bright rather than heavy. This is the kind of side dish that makes people ask what's in it, because the flavors feel way more complex than the ingredient list suggests. Serve it straight from the skillet while it's hot — these plantains do not wait around.
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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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