The sweet, caramelized flavor and versatility can’t be beat.
2 large ripe yellow plantains with black spots (about 1 1/4 pounds; 510g), peeled
3/4 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume
2 quarts (1.9L) vegetable oil, for frying
Using a sharp knife, cut plantains into the shape and size of your choosing: ½-inch dice, ⅓-inch thick rounds, or ⅓-inch thick slices on the bias.
Place plantains in a large bowl, sprinkle with salt, and toss to coat; set aside.
Adjust oven rack to middle position and preheat oven to 200°F (95°C). Line a rimmed baking sheet with paper towels. In a Dutch oven, heat oil over medium-high heat to 350°F (175°C). Add half of the plantains and fry, stirring occasionally, until lightly caramelized and golden brown, 8 to 10 minutes. Using a slotted spoon or spider, transfer plantains to prepared baking sheet, then transfer to oven to keep warm.
Return oil to 350°F (175°C) and repeat with remaining plantains. Transfer plantains to a bowl and serve.
