Perfectly cooked plantains require ripe fruit. If these starchy cooking bananas stand until they have plenty of black spots and are moderately soft, they'll fry up nice and sweet and caramelize outside as they brown. The recipe comes from Shani Jones-Taye, co-owner of Peaches Patties, a Jamaican food kiosk in San Francisco.
Peel plantains and cut each into 4 or 5 pieces on a diagonal.
Heat oil in a large frying pan over medium heat until rippling, about 5 minutes. Add plantains and cook, turning as needed, until deep golden brown and softened but not squishy when squeezed with tongs, about 15 minutes. Drain on paper towels. Sprinkle with salt if you like.
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* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
