Skip to content
Try New & Improved Shawarma Seasoning | Free Shipping On Orders $49+
Try New & Improved Shawarma Seasoning | Free Shipping On Orders $49+

Test Kitchen Approved

Tostones with Creamy Garlic Sauce

Recipe By Michael Kimball, Savory Spice Test Kitchen


4 servings

Prep Time

5 Minutes

Cooking Time

5 Minutes

Recipe By Michael Kimball, Savory Spice Test Kitchen

The trick to crispy-on-the-outside, fluffy-on-the-inside tostones is to cut and smash them to just the right thickness.


For sauce:

½ cup mayonnaise

¼ cup ketchup

For tostones:

Neutral oil, to fry

4 green plantains

Savory Spice ingredients in this recipe

  • Onion & Garlic Tableside Sprinkle

    This salt-free blend of two kitchen staples is easy to use and always at the ready. Add the perfect blend of garlic and onion to any meal with just...

    View full details
  • French Fleur de Sel Sea Salt

    French sea salt is known as the very finest. Sea salt in France is still hand-harvested in the traditional way, by drying seawater in shallow pools...

    View full details
    Sold out


For sauce: In a small bowl, stir mayonnaise, ketchup, and Onion & Garlic Tableside Sprinkle together until combined. Reserve for serving.

For tostones: In a large Dutch oven or heavy-bottomed pot over medium heat, bring oil to 320 degrees. Meanwhile, prepare plantains by cutting off both ends and scoring the peel down the length of plantains on 4 sides. Try to only cut through the peel and not into the plantain. Peel plantains and slice into 1-inch pieces. In batches, add plantains to oil and fry for 3 min. or until light golden brown. Use the bottom of a glass or measuring cup to smash each piece of fried plantain to create thick coins, about 1/4 to 1/3-inch thick. Increase temperature of oil to 375 degrees and add smashed plantains to oil, frying for another 90 seconds to 2 min. or until deep golden brown. Sprinkle with French Fleur de Sel and serve immediately with reserved sauce.