Crispy Tostones

Prep the plantains:

1. Cut the stems off the end and carefully slice down the skin. Using a spoon or your finger, peel the plantain from it's skin and cut into 1-inch slices.
2. In a cast iron skillet or dutch oven, fill with frying oil about 1/2 inch (quantity will vary depending on skillet size). Heat over medium/high heat, when oil is hot and shimmering, place plantain cut side down and fry for 3-4 minutes till golden. Flip and repeat on the other flat end. Remove from oil and place on a plate lined with paper towels to absorb excess oil. Repeat until all plantains have been done. Lower the heat to low.
3. Using a plate or a flat surface item, carefully press plantain until it flattens. Once you have pressed all the plantains, bring the heat back up to medium/high. Add the pressed plantains back into the oil and cook for 1 minute on each side until crisp. Remove from oil and place on a plate lined with paper towels to drain excess oil. Sprinkle kosher salt on top once on paper towel.

Garlic Dipping Sauce

1. Add butter and garlic ingredients to a small skillet or small pot over medium heat cook stirring for 3-4 minutes or until butter has melted and garlic is fragrant. Pour into a bowl, add parsley and kosher salt to taste.
2. Serve tostones warm with garlic butter sauce on the side