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Mashed Plantains

Mashed Plantains

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.

Martha Stewart Living, May Spring 2004 http://www.marthastewart.com/319316/mashed-plantains
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  • Prep Time 5 minutes
  • Total Time 40 minutes
  • Yield Serves 4

Ingredients

    • 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

Directions

  1. 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.
  2. 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.

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