Are you looking for a sub in for white potatoes? Give plantains a try. They are pretty versatile and are a great swap for potatoes. I prefer them fried, but you can even bake plantains right in the skin for a sweet starchy faux mash. The greener they are the starchier they will be. Plantains sweeten as they ripen, turning from green to yellow to black.
I have an addiction to plantains. We know this. My husband doesn’t enjoy them quite like I do and I just can’t understand why. I continually try new ways to make them in order to convince him that they are the best food on the planet. My garlic baked plantain fries with ghee usually do the trick, but they don’t really work for breakfast. On a whim I decided to give plantain home fries a try and now they are in our regular rotation.
You can really have fun experimenting with different toppings and ways to eat these crispy and delicious plantain home fries. Just think how you would use potatoes and have fun.
Ways to Eat Plantain Home Fries:
- Mixed with sautéed peppers & onions.
- Mixed with ground beef, onions, and topped with guacamole.
- Topped with feta cheese and broiled until melted.
- Used as ‘croutons’ in a salad.
- Topping for tacos/burritos.
- Mixed with eggs and veggies for a breakfast skillet.
Last week I did a roundup of all the great paleo, real food, and gluten-free options at Aldi’s with my downloadable Real Food Shopping Lists. Plantains are one of my regular Aldi staples, ringing in at only 29 cents! They are double to triple the price at competing stores in my area. While that doesn’t seem like a lot of money, it adds up when you eat them like I do!
Crispy Plantain Home Fries (Paleo, GF, DF, AIP)
Yield 2 -4
- 1 TBS lard, bacon fat, or ghee
- 2 green to greenish yellow plantains
- salt, to taste
- garlic powder, to taste
- Preheat lard in skillet over medium heat.
- Chop plantains into small cubes and add them to the skillet.
- Season liberally with salt & garlic powder.
- Fry plantains, stirring occasionally, until golden brown and cooked through, about 10-15 minutes.
- Remove plantains from heat & smush with a heavy glass, small cast iron pan, or a press.
- If needed add more cooking fat to the pan. Fry plantains for an additional 1-2 minutes per side and remove.
- Serve immediately.
I didn't give measurements for the garlic powder and salt because it really is a matter of taste. I just give it a few shakes, but you could start at about 1/2TBS of garlic powder and work your way up based on your taste. I like them garlicky!
I would love for you to give these a try. If you do please let me know by posting a comment below or using the hashtag #foodandsunshine on instagram.