Smashed Plantains Wolive Oil Garlic Fufu Recipes

SMASHED POTATOES WITH GARLIC OIL

Steps:

• Put the potatoes in a large saucepan and cover with cold water by 1 inch. Add a generous pinch of salt, bring to a simmer and cook until the potatoes are easily pierced with a knife, about 40 minutes. Reserve 1/2 cup cooking water, then drain the potatoes and return to the saucepan.
• Meanwhile, combine the olive oil, garlic, lemon zest, thyme and rosemary in a small saucepan over medium heat. Cook until the garlic starts to sizzle, about 30 seconds. Reduce the heat to medium low and cook until the garlic has softened and browned, 2 to 3 more minutes. Remove from the heat and discard the lemon zest and herb sprigs with a slotted spoon.
• Add the garlic and oil to the saucepan with the potatoes along with 3/4 teaspoon salt and a few grinds of pepper. Lightly smash with a potato masher, gradually adding the reserved cooking water as needed, until combined. Transfer to a serving dish and drizzle with olive oil; top with the chives just before serving.

FRIED GREEN PLANTAINS AND GARLIC SAUCE: TOSTONES WITH MOJO

Steps:

• Peel plantains and cut on a diagonal into 3/4-inch thick slices. In a heavy skillet, heat 3/4 cup oil and fry plantain slices until golden brown. Lift slices onto plate or tray to cool, and press with spatula to flatten. Return to hot oil and fry again until crisp. Drain on paper towels. Season with salt and pepper, and keep warm on a serving plate.
• In small bowl, make mojo by whisking together fresh garlic, sour orange juice, and remaining 1/4 cup oil. Dress each serving of plantains with mojo and serve immediately.

GARLIC PLANTAINS

Steps:

• Combine water, garlic, and salt in a medium size bowl and set aside.
• In a large saute pan, heat oil to 325°F.
• Peel plantains and slice into 1-inch pieces. Carefully add plantains to oil and fry until golden yellow in color, about 1 to 1 1/2 minutes per side.
• With a slotted spoon, remove the plantains from the pan and place them on a cookie sheet lined with parchment paper. With the back of a wide, wooden spatula or spoon, press each piece of plantain down to half its original size.
• Place the plantains in the garlic water and let soak for 1 minute. Remove and pat dry with a tea towel to remove excess water.
• Bring oil back up to 325°F and return plantains to pan and cook until golden brown, approximately 2 to 4 minutes per side.
• Remove to dish lined with paper towels and sprinkle with salt. Serve immediately.

GARLICKY PLANTAINS

Steps:

• Combine garlic and 2 cups water in a medium bowl; set aside.
• Heat 1/2 cup oil in a large skillet, preferably cast iron, over medium-high. Working in 3 batches, fry plantains in a single layer, turning once, until tender and golden all over, about 5 minutes. Transfer to paper towels to drain. Pour out oil; discard. Reserve skillet.
• Gently press down on plantains one at a time with the flat side of a chef's knife or wooden spoon to flatten slightly. Transfer to bowl with reserved garlic water and let soak 5 minutes.
• Remove plantains from garlic water and pat dry with paper towels. Heat remaining 1/2 cup oil in reserved skillet over medium-high. Fry plantains again, turning once, until deep golden brown, 6-8 minutes. Transfer to fresh paper towels to drain; sprinkle with salt.