Colombian Fried Plantains

My mother is Colombian and she used to make these when we were kids.  Now I make them for my kids.  Green plantains are starchy, so wait until the peels are yellowish-black to make these because they will be sweeter.  Serve these with a stew or a thick soup or with any Colombian dish.  They also make a great appetizer!

Colombian Fried Plantains
Recipe from Blanca Alfonso
Serves 4

2 ripe plantains (peels will be yellowish black)
2 Tblsp vegetable oil, plus more as needed

Cut the plantains into 1" chunks, lengthwise.  Make a cut into the peel of each piece with a knife and remove the peels.

Heat a heavy skillet over medium-high heat and add the oil.  When the oil is starting to smoke, add the plantain pieces, cut side down.  Fry until golden brown, about 3 minutes, then flip and repeat on the other cut side.  Add more oil as needed.  Remove each cooked piece to a clean plate.  Keep the oil in the pan hot, but not smoking.

On a cutting board smash each piece with the flat bottom of a glass to 1/4" thickness.  Refry the pieces on both sides until golden brown.  Remove to a plate covered with paper towels to drain.  Salt the hot plantains to taste and serve warm.