Tostones

1. Peel the plantains and cut into 2–3 cm slices.
2. Fry in 2 cm of hot oil (about 165°C) for 3–4 minutes until pale golden. Drain.
3. Flatten each piece to about 1 cm thick with the bottom of a glass or a plate.
4. Dip briefly in the garlic water (if using), pat dry and fry again at 180°C for 2–3 minutes until crisp and golden.
5. Drain on kitchen paper and salt straight away.

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