Yield
4 servings (serving size: 6 plantain slices)

The pintón type of plantain, yellow with a few black spots, is used here because it holds its shape when cooked. If only green plantains are available, ripen them at room temperature for a few days.

How to Make It

Step 1

Peel plantains; cut each into thirds crosswise. Cut each piece into 4 (2-inch) lengthwise slices.

Step 2

Heat oil in a large nonstick skillet over medium heat. Add plantains to pan; cook 3 minutes on each side or until lightly browned. Transfer plantains to a plate; sprinkle with salt.

Ratings & Reviews

EllenDeller's Review

momsje3
January 28, 2015
I love the sweetened versions, but this is refreshing and absolutely wonderful too. I added a dash of McCormick's jerk seasoning and a squeeze of lime. Served with the fabulous Jerk Turkey Cutlets, and I'm making them again as a side with fish tacos.

sukeedog's Review

sukeedog
May 31, 2009
These are simple but delicious! I usually go the butter-'n-sugar route with plantains, but I decided to try these on a whim and I'm so glad I did! I think the simplicity of the recipe and the pinch of salt really lets the flavor of the plantains shine through. I won't be hiding them in sugar ever again!

momsje3's Review

EllenDeller
January 09, 2009
I love sauteed plantains, and this is a good recipe for them. Definitely find plantains that are yellow with a few black spots - the green ones are not right for this. I like to serve these with other Latin inspired meals.