Jamie says: Plantains. They’re so good, but most of the time, they’re not so good for you because they’re deep-fried. But not these. And I didn’t compromise on taste either. Just ask Kathryn. She agrees 200%.
Kathryn said they were the best plantains of her life, and she loves plantains! She said they were “the perfect combination of sweet and salty, and they were so tender and moist.”
Baked Plantain Wedges
- 4 very ripe plantains (lots of large black spots)
- 1 Tbsp extra virgin olive oil
- dash sea salt
- dash freshly ground pepper
- dash parsley (optional)
- Preheat oven to 350°F. Peel plantains. Place on a cutting board and slice each on the diagonal into 4 pieces. Place in a metal baking dish. Pour extra virgin olive oil and add a dash of sea salt and freshly ground pepper on top. Roll plantains to coat evenly. Bake for about 40 minutes or until soft and golden brown. Sprinkle with parsley if desired. Serve hot. Enjoy!
- Nutrition note: Fun fact- plantains are potassium-rich and are classified as a starchy vegetable and a fruit, according to ChooseMyPlate.gov.