If there’s one side dish you’ll find on nearly every Dominican plate, it’s tostones (plátanos fritos). These fried green plantains are crispy on the outside, soft in the middle, and perfectly salty—basically, the Dominican version of fries, but better.
Tostones are our go-to side for everything. We eat them with fried salami and eggs, grilled meats, seafood, queso frito, or just on their own with a little garlic sauce or mayo ketchup. And while the method is simple, getting them just right—crispy but not dry, soft but not soggy—comes down to a few key steps.
This is the traditional way we make tostones in Dominican kitchens, but if you’re looking for a slightly lighter version, check out my Air Fryer Tostones recipe. Want to get fancy? My Tostones Rellenos are a fun and delicious twist. And if you’re plantain-obsessed like I am, don’t miss my Mofongo or Maduros—both are always in rotation at my house.
Step-by-Step Instructions
Start by peeling your green plantains. The peel can be tough, so slice off the ends and make a few shallow cuts lengthwise down the ridges of the peel to help you remove it. Cut the plantains into 1-inch thick slices.
Heat the oil in a large skillet over medium heat. Once hot, add the plantain slices and fry for about 5 minutes, flipping once, until they’re lightly golden but not too brown. Transfer them to a paper towel-lined plate to drain.
Mash the plantains. Using a tostonera (or the bottom of a cup or small saucepan), press each piece gently until flattened to about half its original size. If any of the plantains fall apart while pressing, it means they need a little more time during the first fry. Just pop them back in the oil for another minute or two before trying again.
Return the flattened plantains to the hot oil and fry again for about 2 minutes per side, or until they’re golden and crisp on the edges. Drain on paper towels and sprinkle with salt or Garlic salt while they’re still hot.
Serve immediately—and enjoy that crunch!
Serving Suggestions
Tostones go with everything. Try them with:
- Pollo guisado
- Queso frito and eggs for a savory breakfast
- ChicharrĂłn de cerdo
- Longaniza Frita
- Guacamole or mayo, ketchup as a snack or appetizer
Storage Tips
Make ahead: You can fry and press the plantains ahead of time. Stack with parchment paper in a container and refrigerate for up to 24 hours. Fry a second time just before serving for hot, crispy tostones.
Storage: Leftover tostones can be stored in an airtight container in the fridge for up to 2 days, but they’re best fresh.
Reheat: Re-crisp in the air fryer or a hot pan. Avoid the microwave to keep them crispy.
Recipe Tips
- A tostonera makes pressing easier, but anything with a flat bottom works in a pinch.
- Don’t skip the second fry—it’s what gives tostones their signature crunch.
- Green plantains are best. If the plantains are yellow or ripe, they’ll turn into maduros instead of tostones.
Tostones (Fried Green Plantains)
Author:Equipment
Ingredients
- 2 large green plantains, about 500g
- 2 cups (480 ml) vegetable or canola oil, for frying
- Salt or garlic salt, to taste
Instructions
- Peel the plantains by slicing off both ends and making a few shallow cuts lengthwise along the ridges. Use your fingers to remove the peel, then slice into 1-inch (2.5 cm) thick rounds.
- In a large skillet, heat the oil over medium heat (around 350°F / 175°C if using a thermometer). Fry the plantain slices for about 5 minutes, flipping once, until they’re lightly golden but still tender. Transfer to a paper towel-lined plate to drain.
- Using a tostonera, the bottom of a cup, or a small saucepan, press each plantain slice to flatten it to about half its original thickness.
- Return the flattened plantains to the hot oil and fry again for 2–3 minutes per side, or until golden and crispy around the edges. Drain on fresh paper towels and sprinkle immediately with salt or garlic salt for extra flavor.
- Serve hot and enjoy!
Video
Notes
- If the plantains fall apart when pressing, they likely didn’t cook long enough during the first fry. Just return them to the oil for a minute or two before trying again.
- To make tostones ahead of time, complete the first fry and pressing step. Store them stacked between parchment paper in an airtight container in the fridge for up to 24 hours. Fry a second time just before serving.
- Tostones are best fresh, but leftovers can be crisped up in a hot skillet or air fryer. Avoid microwaving.
- Garlic salt is a great alternative to plain salt for added flavor—just go light at first and adjust to taste.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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Jane says
I am a total WASP whose native cooking is English-Canadian, but I found myself with a plantain, looked for what to do with it and was lucky enough to find this page. I LOVE this recipe! I didn’t even read far enough to find your suggestions for sauces, but even though I love mayo-ketchup and guacamole, I loved my first tostones so much unadorned that I’ll just continue that. So far, I’m fine with pressing them with the flat bottom of my heavy iced-tea glass. Thank you! My friends will soon know of it!
Mary says
How long can you keep them in the fridge before frying a second time?
Vanessa says
No more than a day or two.
Kate says
I love tostones. I have no idea why I don’t make them more often. And that toston press is genius! I’ve never seen that before. So cool.
Vanessa says
The toston press is my favorite kitchen tool!
Brian says
OK. Seriously, these look amazing! Gotta love tostones. We usually eat ours with a mojo aioli or break out that mortar and make mofongo. And is that a tostone press? I’ve never seen one of those in my life. Great classic dish though.
Vanessa says
Hi Brian! Yes, that is a toston press. I got myself one when I got to the US, but back home in DR we always used empty bottles, a dish or a cup to flatten them. The mojo sounds delicious! I eat my tostones with anything because I really love them. When I was little, I used to put ketchup o them. I’m glad you like the post. Thanks for reading!