- Oil to cook (5-6 tbsp) - grapeseed, olive, peanut, or vegetable
- 1 plantain, cut into 1/2 inch slices (the greener the plantain, the more this will be like home fries - the yellow/blacker it is, the more it will be like a banana/sweet potatoes dish)
- 1 medium-large shallot, diced to 1/4-1/5 inch
- 1 dash each of salt, pepper, lemon pepper, and paprika
- Heat the oil in a 12" cast iron skillet at medium-high
- Place the plantain chunks flat-down in the pan, cleanly separated, and cook for three minutes. Turn plantains over, push to one side of the pan, and add shallots to the other side.
- Remove the plantains from the pan, leave shallots in, and reduce heat to low. Put them on a napkin-covered plate, and allow to drain for 45 seconds. Continue to turn shallots.
- Crush the plantains down to 1/4 inch with a plate or bottom of a cup, and submerge them in cold water briefly.
- Return plantains to the skillet, turn heat back up to medium-high, and fry 1 minute on each side. Outside should be dark brown and dry.
- Remove plantains and shallots from pan and season.
Should be like home fries cooked with onions, except better. Should have a solid, only slightly squishy consistency.