You will need sweet, fully ripened plantains (plátanos maduros, in Spanish) for this Cuban-inspired side dish. They are soft, with peels that are mostly brown or black, and are available in Latin-American markets and many grocery stores.
Recipe information
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
Preparation
Step 1
Preheat the oven to 375°F. Sprinkle the plantains with salt and cayenne; drizzle with the oil to coat. Arrange, cut sides down, on a rimmed baking sheet. Roast until the cut sides of the plantains begin to caramelize, about 20 minutes. Turn the plantains; roast 10 minutes more.
Step 2
Mash the hot plantains on the baking sheet with a potato masher until somewhat smooth (some large chunks should remain). Transfer to a serving bowl, and drizzle with the lime juice.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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