1-Getting patacones right: starts with simple steps that anyone can follow. Begin by peeling your green plantains carefully to avoid any sticky mess. Once prepared, you’ll fry them twice for that ideal crispy finish.

2-First, cut off about 1/4 inch from each end of the plantains and make a single lengthwise cut through the skin. Gently pry off the peel without cutting into the flesh to keep things easy. This method helps you handle the plantains smoothly before moving to the frying pan.

3-Next, heat vegetable oil in a pan to a depth of 1 inch over medium heat until it’s hot. Fry the whole plantain pieces on both sides for about 3 minutes each until they turn golden. Remember to remove them and place on paper towels to drain excess oil.

4-Then, flatten each fried plantain to about 1/4 inch thick using waxed paper and gentle pressure from your hands or a tool. Return these flattened pieces to the hot oil and fry again until both sides are golden brown for extra crispiness. Finally, drain on fresh paper towels, sprinkle with salt, and serve right away, perhaps with a thin slice of queso blanco on top.