Baked Patacones o Tostones Recipe

Ingredients

• 4green plantains with skin
• as neededcooking spray
• to tastesalt

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F).

2. 2

   Prepare the tray

   Coat a baking sheet with cooking spray and set it aside.

3. 3

   Cut the plantains

   Trim the ends of each plantain. Make a lengthwise cut through the skin on one side, taking care not to cut into the plantain itself.

4. 4

   Boil until soft

   Put the plantains in a pot and add enough water to cover them. Cook for about 30 minutes, or until soft.

5. 5

   Peel and slice

   Take the pot off the heat. Remove one plantain at a time from the hot water, as they are easier to flatten while warm. Peel each one, then cut it into 4 thick slices while still hot.

6. 6

   Flatten and bake

   Flatten each slice as much as you can without breaking it, using a tostonera or the bottom of a glass. Arrange the pieces on the prepared baking sheet, spray their tops with cooking spray and sprinkle with salt. Bake for about 7–9 minutes, or until golden and crisp. Turn the patacones and bake for about 7 minutes on the other side. Add more salt if desired and serve with your favourite topping.

What are patacones?

Patacones, known as tostones in some parts of Latin America, are twice-cooked pieces of green plantain served as a side or appetiser. They are popular in Colombia and across the region, often paired with toppings or dipping sauces.

The traditional method fries the plantains, flattens them and fries them again. This version boils them first and finishes them in the oven, where flattening creates more surface area to brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 2g protein, 57g carbs, 1g fat.

Most of the carbohydrates and fibre come from the plantains; the cooking spray contributes a small, variable amount of fat, while the plantains provide only a little protein. For a more balanced plate, serve a portion with a protein-rich main and vegetables.

Choosing and preparing plantains

Green plantains: Choose firm fruit with green skin, rather than ripe plantains, which are sweeter and softer. The savoury flavour and starchy texture are what make them suitable for patacones.

Slitting the skin: The lengthwise cut is made through the peel, not deep into the flesh. It helps you remove the skin after boiling.

Boiling for easy flattening

Water level: Keep the plantains covered as they cook so they soften evenly. The recipe gives about 30 minutes as a guide; check that they are soft before taking them out.

Work while warm: Remove and prepare one plantain at a time. Warm slices are more pliable and less likely to crack as you flatten them.

Getting the shape right

Even slices: Cut each peeled plantain into 4 thick pieces so they are substantial enough to flatten without falling apart. Try to keep the slices similar in thickness for more even baking.

Gentle pressure: Use a tostonera or the bottom of a glass and press each piece as flat as it will go without breaking. Flattening increases the area that can turn golden in the oven.

Browning and crispness

First side: Bake at 200°C (400°F) for about 7–9 minutes, watching for a golden colour and crisp edges. The recipe’s visual cue matters alongside the timing.

Second side: Turn the pieces and bake for about 7 minutes more. If they need more colour, check them closely rather than leaving them unattended.

Serving ideas

As a side: Serve patacones alongside a Colombian-inspired meal, or offer them as a savoury appetiser. They are also a handy base for toppings.

For dipping: Pair them with a sauce of your choice and serve soon after baking, while their edges are at their crispest. Add any extra salt just before serving.

Recipe notes & tips

• Use firm, green plantains for a savoury flavour and sturdy slices.
• Keep the plantains covered with water while they boil.
• Flatten the slices while they are still warm.
• Press firmly but stop before the pieces crack or break.
• Spray the tops evenly so they brown in the oven.
• Serve soon after baking for the best crispness.

Variations

• Garlic dip: Serve the patacones with a garlicky dipping sauce.
• Fresh topping: Add chopped tomato and herbs just before serving.
• Cheese finish: Scatter a little grated cheese over the hot patacones.
• Spiced salt: Mix a pinch of ground spice into the salt before seasoning.
• Avocado topping: Add sliced or mashed avocado when serving.

Common mistakes to avoid

• Using ripe plantains: Choose firm green ones so the slices hold together when flattened.
• Cutting into the flesh: Slit only the skin to make peeling easier without cutting the plantain.
• Flattening when cold: Work while the slices are warm, when they are more pliable.
• Pressing too hard: Stop when the slice is flat enough but still intact.
• Skipping the turn: Turn the pieces so the second side also gets time in the oven.
• Leaving them too long: Check for golden colour and crisp edges rather than relying only on the clock.

How to store

Store cooled patacones in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer until hot and crisp; they may soften during storage.

Frequently asked questions