Oven baked plantain slicesJump to Recipe
Last Saturday, I created this epic feast for my family. It included lollipop chicken, saltfish, avocado, a medley of cherry tomatoes, and the star of the dish, roasted sliced plantains.
In Dominica, green plantains are a staple that we eat regularly for breakfast, lunch, and sometimes even dinner. We often boil them, fry, bake or roast them in whole or mashed. Plantains are widely available are they’re often given as a gift ti neighbors, family and friends.
For this dinner, I bought them in bulk at my local grocery store and decided to think outside the box. I’ve often sliced potatoes and baked them, but hadn’t done the sliced plantain idea until recently.
How to slice plantains for your delicious oven baked plantain slices
Since I’ve never done this before, I wasn’t sure how many plantains I needed for my baking pan. I knew that I didn’t want to leave any section of the pan exposed. The exposure would make the plantains dry out quickly. So the rule is the more compact the plantains, the better to help keep the moisture.
I bought very firm plantains and used a mandolin to slice them. I tried to keep the slices of each plantain together, to help keep the look uniform, since some plantains may be larger than others.
To create efficiency in organizing the slices, I gathered around 50 slices per stack. Also dipped the stacks in a bowl of about 3 cups of water with one teaspoon of lemon juice. Lemon helps keep it from oxidizing.
Let’s get cooking!
When you create this recipe, please share with us. You can also put your own twist on your oven baked plantains.
For the codfish recipe see this post. Try making the codfish a bit moist, since the plantain may be a little dry. Oven baked plantains, eats better with gravy.
Oven baked plantain slices
- Round baking dish
- Silicon brush
- 8 Large green plantains try to get them around the same size. number of plantains depend on the size of your baking dish. Mine is 12 inches.
- 1½ cup melted butter unsalted
- 2 tbsp Olive oil
- 3 cloves Garlic minced
- 1 teaspoon Paprika
- 1 sprig Rosemary
- 1 teaspoon Black pepper
- Preheat the oven at 400 degrees
- Follow the slicing instructions above
- Combine all ingredients into a bowl. You'll need to use the mixture twice: Majority of it before baking and also for broiling.
- Add layers of sliced plantains at the bottom of the dish to give it a little height if the dish is too deep and the rings of plantains will be too low.
- Dip your silicon brush into your mixture and brush generously. Brush in between the slices.
- Add plantain slices batches above the layer or layers of plantain
- Place the batches in a circular pattern around the parameter of your dish.
- Continue to fill the center with the slices. Be creative with your pattern. I left an area with just some layers of plantain slices, so that I could add a bowl of codfish for presentation purposes.
- When the baking dish is completely full, use the silicon brush, and apply the mixture generously, getting into the to every slice and in between slices.
- Cover with foil and bake for 35 minutes.
- Uncover dish, use the remainder of the butter mixture and brush again. Broil for another 10 minutes or until top is golden brown.
- Add it as a side to any menu, or allow it to be the star of your dish.
- Saute the rosemary lightly and add as garnish. You can also add your garnish fresh.