Tostones, or Friend Plantains, are a popular latin side-dish that compliments any meal.

Trim the ends of the plantains. With a sharp knife, score the skin along one or more of its ridges. Careful not to cut into the flesh, and then peel off the skin in sections. Cut each half into 1-inch rounds.

Heat a 10-inch skillet with 1/2 cup of the oil over medium heat. When the oil is hot (a plantain will sizzle), put five of the round plantain pieces in the skillet. Do not overcrowd the skillet.

Using your Tostobueno plantain smasher, gently smash the round plantains. Once flat, set them aside while you complete your entire batch. Once your plantain 'rounds' are all flat, you are ready for the final fry!

Fry up to five tostones on each side until golden, 2 to 3 minutes per side. Transfer to a plate lined with paper towels to soak excess oil, and immediately sprinkle with kosher salt to taste. Continue frying the remaining rounds. Serve hot.