Twice-Cooked Tostones with Mint Chimichurri

Plantains, bananas’ larger, starchier cousins, are a staple of Caribbean and Central American cooking. Tostones, made with the unripe, or green, plantains, are twice-fried and served with salt as a sort of starchy chip or french fry substitute. Maduros use the ripe plantains and are sweet and almost caramelized. I love both versions, but the tostones are my favorite.

These tostones—which, like the original version, are cooked twice— make a wonderful side dish for Carib