You will need sweet, fully ripened plantains (platanos maduros, in Spanish) for this Cuban-inspired side dish. They are soft, with peels that are mostly brown or black. Plantains are available in Latin-American markets and many grocery stores.
- Total Time:
- Servings: 4
Photography: David Matheson
Source: Martha Stewart Living, May Spring 2004
- 2 fully ripe plantains, peeled and halved lengthwise
- 1/2 teaspoon coarse salt
- Pinch of cayenne pepper, or more to taste
- 1 tablespoon olive oil
- Juice of 1/2 lime
Preheat oven to 375 degrees. Sprinkle plantains with salt and cayenne; drizzle with oil to coat. Arrange, cut sides down, on a rimmed baking sheet. Roast until cut sides of plantains begin to caramelize, about 20 minutes. Turn plantains; roast 10 minutes more.
Mash hot plantains on baking sheet with a potato masher until somewhat smooth (some large chunks should remain). Transfer to a serving bowl, and drizzle with lime juice.