Instructions

1. Peel the green plantains by cutting off the ends and making lengthwise slits in the skin. Remove the skin carefully.
2. Cut the plantains into 1-inch thick slices.
3. In a large skillet, heat the vegetable oil over medium heat until hot but not smoking.
4. Fry the plantain slices in the hot oil until golden brown, about 2-3 minutes per side. Work in batches if necessary.
5. Remove the fried plantains from the skillet and place them on a paper towel-lined plate to drain excess oil.
6. Using a tostonera (a specific tool for this purpose) or the bottom of a glass, flatten each plantain slice to about 1/4 inch thickness.
7. Return the flattened plantains to the skillet and fry again until crispy and golden brown, about 2 minutes per side.
8. Remove the patacones from the skillet and place them on a paper towel-lined plate to drain excess oil once more.
9. Sprinkle the patacones with salt and garlic powder to taste. Serve hot with lime wedges and enjoy!