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1
With a sharp small knife cut ends from each plantain and cut a lengthwise slit through skin.
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2
Cut plantains crosswise into 1-inch-thick pieces and, beginning at slit, pry skin from pieces.
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3
In a 12-inch nonstick skillet heat 1/2-inch oil over moderate heat until just hot enough to sizzle when a plantain piece is added.
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4
Fry plantains in batches, without crowding, until tender and just golden, 2 to 3 minutes on each side.
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5
With tongs transfer plantains as fried to paper towels to drain.
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6
Remove skillet from heat and reserve oil.
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7
With the bottom of a heavy saucepan or a wide solid metal spatula flatten plantains to 1/4-inch thick (about 3 inches in diameter).
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8
Into a bowl of warm salted water dip flattened plantains, 1 at a time, and drain them well on paper towels.
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9
Heat reserved oil over moderate heat until hot but not smoking and fry flattened plantains in batches, without crowding, until golden, about 3 minutes.
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10
With tongs transfer tostones as fried to paper towels to drain and season with salt if desired.
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11
Serve tostones immediately.
