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1
Peel plantains completely.
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2
Slice Plantains into 1/2 inch rounds.
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3
Heat oil in sauce pan until almost boiling.
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4
CAREFULLY place a handful of plantain rounds into hot oil, leaving them in until light brown, about 2 minutes.
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5
CAREFULLY remove plantain rounds from hot oil with slotted spoon (preferably metal) and place on a cutting board covered in parchment paper.
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6
Plantain pieces should be on only half of the parchment paper. Fold second half of parchment paper over them, and with a second board or other hard, flat surface press firmly on the paper-covered plantain rounds.
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7
The rounds should now be smushed-looking, yet still intact.
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8
*This can also be done using a metal tortilla press, if available. What I use is like a tortilla press, but is specifically designed for patacones, and I bought it at a supermarket in Costa Rica.
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9
With slotted spoon, replace pieces of plantain in the oil until golden brown.
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10
Remove pieces with slotted spoon and place on paper towel. Pieces should be slightly crispy.
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11
Repeat with another handful of rounds, until all have been cooked.
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12
Sprinkle with salt, to taste.
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13
Dip in warm refried beans, or also good with ceviche.
