Patacones (pronounced: pah-tah-coh-nehs) or tostones are smashed green plantains. Typically they are fried, but I prefer them baked!
These patacones colombianos or colombian patacones are twice-baked and then ready to load up with your favorite toppings. Load them with vegan, vegetarian, meat toppings or drizzled with sauces.
Colombian patacones are salty, crispy, baked, and portable–perfect for a snack or appetizer. I like to top it with salsa rosa, cilantro-garlic sauce, cilantro, red onion, avocado, queso fresco, and black beans.
What You’ll Need:
- Olive oil spray
- 2 green plantains
- 1 teaspoon of salt + more if needed
- ½ teaspoon of black pepper
- ½ teaspoon of garlic powder
- ½ teaspoon of onion powder
Peeling the Platano:
- Fill a large bowl with hot tap water (you don’t need to boil the water).
- Then, place the plantains in the hot water for about 2 minutes (this will help the skin come off easier)
- Next, place the platanos on a cutting board and use a knife to remove the ends.
- Hold the platano in one hand so that the ends are facing up and down.
- With your other hand, hold the knife and begin to make vertical cuts along the platano skin from end to end. The cuts should be about an inch apart. Be sure to cut through the skin, but to not cut into the actual platano.
- After you’ve made all the slits, dig into one of the cuts with your finger and begin to peel the platano skin.
Directions:
- Preheat the oven to 375F.
- Cover a baking sheet with aluminum foil and spray with olive oil. Set aside.
- Place the peeled platano on a cutting board (ends should be on the left and right) and cut into 1½ inch segments.
- Next, place the cut platanos into a bowl and spray them with olive oil.
- Once oily from the spray, season with salt, pepper, garlic powder, and onion powder.
- Give the bowl a couple whirls to combine the seasonings.
- Next, place the platanos on the baking sheet (the circular ends should be pointing to the left or right–this will help with heat discoloration later on) and bake for 10 minutes.
- Give the platanos a roll and move them around. Lightly spray them again and bake for another 10 minutes.
- Remove from the oven and let them cool for about a minute.
- Meanwhile, preheat the oven to 400F.
- Now let’s smash the platanos into discs. Place one platano piece at a time on a cutting board. Use a small, flat-bottom plate to squish the platano into a round disc. Have a spatula nearby in case the platano sticks to the plate.
- Repeat until all of the platano pieces are squished into patacones.
- Spray the baking sheet and patacones once more. then place the patacones back on the baking sheet and add a pinch of coarse salt.
- Bake at 400F for 10 minutes.
- Lastly, enjoy them with your favorite toppings or dips. I like to top patacones with black beans, queso fresco, salsa rosada, cilantro garlic mayo, onion, avocado, and fresh cilantro.
- Yields about 8 small/medium patacones Colombianos.
