Patacones (Fried Plantains)

During my recent trip to Costa Rica, I had the pleasure of indulging in Patacones at two incredible locations: Hotel Mountain Paradise nestled near the majestic Arenal Volcano and The Springs Resort & Spa, a luxurious haven in the heart of the rainforest. With each bite, I fell deeper in love with this simple yet delicious dish. So, I decided to learn the secrets of making perfect Patacones myself, and I’m here to share them with you!

This recipe isn’t just about replicating a dish; it’s about capturing the essence of Costa Rican culture and cuisine. The simplicity of the ingredients and the double-frying technique create a flavor and texture that’s both familiar and unique. Plus, it’s incredibly versatile! You can serve Patacones as a hearty appetizer, a side dish, or even a base for your own culinary creations.

So, grab your plantains, crank up the Latin music, and let’s embark on a flavor trip to Costa Rica!

Hotel Mountain Paradise in Arenal serves their fried plantains with black bean and thyme puree, pico de Gallo and a chipotle cheddar dip.

The Story of Patacones

Patacones, also known as Tostones, are a staple dish across Central America and the Caribbean. Their origins can be traced back to West Africa, where plantains were a vital food source. The double-frying technique helps preserve the plantains and create their signature crispy texture. Today, Patacones come in countless variations, each reflecting the local culture and flavors.

The Secret Ingredients: Your Gateway to Tropical Bliss

The beauty of Patacones lies in their simplicity. Here’s what you’ll need:

  • Green Plantains: Choose firm, unripe plantains for the best texture.
  • Oil for Frying: Choose a neutral oil with a high smoke point, like peanut or vegetable oil.
  • Salt: To enhance the natural sweetness of the plantains.
  • Optional Dips: Pureed black beans with cumin, pico de gallo, guacamole, or your own creative concoction!
At the Springs Resort in Costa Rica, tostones are served with black bean dip.

Crafting Your Patacón Masterpiece:

Now, let’s get cooking! Here’s the step-by-step guide to creating your own Costa Rican dream:

  1. Peel and Slice: Peel the plantains and slice them into thick rounds, about 1/2 inch thick.
  2. First Fry: Heat oil in a large skillet or pot over medium heat (350°F/177°C). Fry the plantain slices in batches until they soften and turn slightly golden brown,about 2-3 minutes per side. Drain on paper towels.
  3. Smashing Delight: Using a plantain press or a sturdy plate, carefully flatten each fried plantain slice into a thin disc. Be careful not to break them!
  4. Second Fry: Increase the heat slightly to medium-high (375°F/190°C). Fry the flattened plantains again in batches until they become golden brown and crispy,about 1-2 minutes per side. Drain on paper towels again.
  5. Seasoning Time: Sprinkle generously with salt while the Patacones are still hot.
  6. Dipping Heaven: Serve your Patacones hot with your chosen dips and enjoy!

Ready for more Culinary Adventures?

Head over to my YouTube channel for video demonstrations of more than 300 recipes! I’ll guide you through each step, sharing tips and tricks, and revealing insider secrets gleaned from the chefs around the world. Let’s embark on more delicious adventures together! You can also follow me on Facebook, Instagram, TikTok and X!

Patacones Costa Rica

Costa Rican Patacones (Tostones)

Recipe by Jason Hill –
Patacones, also known as tostones, are one of my favorite snacks from Costa Rica. No matter where you go in the country, you are likely to see these on the bar menu. Costa Rican Patacones are made with twice-fried plantain slices, often served with a variety of dips. Common patacones toppings might include fresh pico de Gallo salsa, guacamole, and mashed cumin-scented black beans.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Costa Rican
Servings 4


  • 4 green plantains peeled and sliced into 1-inch rounds
  • Oil for frying
  • Salt to taste

Patacones Toppings:

  • Pico de Gallo salsa
  • Guacamole
  • Mashed cooked black beans seasoned with salt, cilantro and cumin


  • Slice the plantains and place in a fry basket. Cook until golden brown, about 5 minutes.
  • Lay the fried plantains out on a bed of paper towels to drain.
  • Smash each piece into a thick, flat pancake about 1/4-inch tall.
  • Fry once again another 3-4 minutes until golden, then remove to a fresh bed of paper towels to drain. Sprinkle with salt and serve with your favorite accompaniments.
Let’s get cooking!Subscribe to my cooking videos on YouTube at @ChefTips!
Keyword appetizers, costa rica, plantains
Join me on Facebook!Like and follow @ChefTips on all social media!

AboutJason Hill

Hi, I’m Jason Hill, host of YouTube’s “Chef Tips” series. I graduated from culinary school in 1998, and gained my experience working the lines in Southern California. I launched my cooking videos in 2007. I love sharing quick and easy recipes that get people back in the kitchen.

Leave a Reply