Slice the tips off the plantains with a knife, then cut 1 or 2 slits in the skin down the length of the plantain. If the peel does not lift off easily you can loosen it by soaking the plantains in a bowl of water with about 1 T of salt for 10 to 15 minutes.

Slice the peeled plantain crosswise into disks to 1 inch wide.

In a large skillet, heat approved oil over medium heat until shimmering, 3 to 5 minutes. Carefully add the disks to the heated oil, cooking on each side for 2 to 4 minutes, or until they have turned a darker, more golden color. Do not allow to brown.

Remove the disks from the oil and flatten, using a tostone press (recommended) or a sturdy glass/jar or flat meat mallet. If using a tostone press, place the disk in the recessed circle and then clamp down the lid on top.

Return the flattened plantain disks to the hot oil and fry for an additional 2 to 3 minutes on each side, or until crispy and browned. You will likely need to work in batches to fry the flattened disks.

Add extra cooking oil as needed, because these will absorb quite a bit of oil as they cook. Top with a sprinkling of coarse sea salt and a garnish of cilantro and serve immediately; tostones do not reheat well. Serve with your favorite main dish.