"You can use the oven to recreate the twice-fried taste and texture that is unique to tostones, a versatile treat featuring crispy flattened plantain slices. Our recipe for tostones uses the traditional twice-fried method and finishes the smashed plantains with a sprinkling of salt. However, instead of frying them twice, you can roast them twice; the first roast will soften them enough that you can smash them, while the second roast will crisp them up."
"Roasting tostones is pretty simple, but bear in mind a few tips to ensure success. You'll want to use a high-enough heat that you get the requisite crispiness and color, but you don't want to scorch the plantains: 425 F seems to be the sweet spot. Likewise, you'll want to use enough oil - and an oil with a fairly high smoke point - to get some crunch but not so much that you end up with a soggy, greasy mess."
Roasting green plantains twice reproduces the twice-fried texture of tostones without deep-frying. The first roast softens the plantains so they can be smashed into flattened rounds; the second roast crisps them to a satisfying crunch. Tossing slices in a moderate coating of high-smoke-point oil helps achieve color and crispness without greasiness. Pressing each round with a heavy glass or mason jar forms the classic tostone shape, and a final sprinkle of salt finishes them. Roasted tostones deliver similar flavor and texture to fried versions while preserving nutrients and reducing mess.
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