20-Minute Boiled Plantains (2-Ways)

Plantains are just so yummy, aren’t they? Whether they’re deep-fried, air-fried, baked, or boiled, plantains make the perfect side or even a main dish.

One of my all-time favorites is sweet baked plantains with melted cheese—seriously, so good. That’s next on my list of recipes to add to the blog!

When it comes to boiled plantains, you can go with either green plantains or the sweet, ripened yellow ones.

Both work well, but keep in mind that green plantains are starchier and a bit gritty on their own, so we usually prepare them twice-fried (or air-fried) with a delicious dipping sauce like hogao (I’ve got a step-by-step recipe for patacones con hogao if you want to try it).

Or, if you’re boiling them, mash them up and mix in some garlic, a sauce, or one of your favorite condiments for extra flavor.

Either way, you can’t go wrong with plantains!

Ingredients

To start, you'll need the following:

• Green or ripe plantain
• Pot of water
• Cutting board
• Paring Knife
• Slotted spoon or fork

Two Ways to Boil Plantains – With or Without the Peel

Boil with the Peel On, Then Remove It

One of the easiest and quickest ways to boil plantains is to leave the peel on and remove it after they’re boiled.

Just slice off the ends, cut the plantain in half, score it lengthwise, and pop it into the boiling water.

While this method works great, I personally prefer to boil plantains without the skin.

I always feel like the peel might hold onto a little dirt, so I like to remove it before cooking.

Boil After Peeling

If you’re like me and prefer to boil them peeled, here’s a tip: score the plantain and run hot water over it to help loosen the skin.

This trick makes it much easier to peel, especially when it’s being stubborn.

It’s worth noting that peeling them before boiling does take a tiny bit longer, but really, it’s just a matter of an extra minute or two!

Step-by-Step Instructions to Boil Plantains

1. Rinse the plantains and cut off the ends.
2. Make a shallow slit along the length of each plantain and remove the peel. Tip! To remove the peel easily, run the plantain under hot water, or put it in a bowl full of hot water before peeling.
3. Cut the peeled plantains into your desired shape and size. Smaller pieces will cook faster.
4. Fill enough water to cover the plantains and add them to the pot.
5. Cook until tender, about 10-20 minutes, depending on their size and ripeness. Note: test the plantain with a fork.
6. Drain the plantains and serve them hot or at room temperature.
7. Sprinkle on seasoned salt.

Boiled Plantains And Variations

• Butter and Garlic Plantains – After boiling green plantains, toss them with minced garlic, fresh chopped herbs (like cilantro, parsley, or basil), and a drizzle of olive oil. Season with a little salt and pepper to taste. Simple, yet so perf!
• Sweet Churro Boiled Plantains – For a sweet treat, boil ripened plantains and toss them in a mix of melted butter, cinnamon, and a touch of brown sugar (yum!). It’s a fun, gluten-free option that’s perfect when you’re craving something sweet.
• Spicy Green Plantains – If you like a little heat, boiled green plantains pair perfectly with your favorite hot sauce or a tangy aji picante sauce (which is also amazing on empanadas!). It adds just the right kick to the dish.
• Mangu or Plantain Mash – For a Dominican twist, mash boiled plantains with butter and salt to make mangu. Top it with pickled onions and jalapeños!

If you’re in the mood for something crispy, try air fryer plantains with hogao or plantain fritters (arañitas de plátanos) for a satisfying crunch!

Tips for Choosing and Storing Plantains

When picking plantains, remember that the color tells you everything! Green plantains are best for salty dishes, while yellow or dark brown ones are great for sweet recipes.

Green Plantains (For Salty Recipes)

Look for plantains that are bright green, firm, and free of blemishes or soft spots. Personally, I love picking out vibrant green plantains for savory dishes.

Ripened Plantains (For Sweet Recipes)

If you're going for sweet, look for plantains that are yellow with black spots or even fully brown.

These are perfectly ripened and packed with sweetness. Just a tip: if the plantain is still slightly green but mostly yellow, it’ll have only a mild sweetness.

How To Store Plantains

For Unripened Plantains

If you want to keep your plantains green a little longer, store them in a bowl or in the fridge without any bag. Sealing them in a bag will cause them to ripen much faster.

To Speed Up Ripening

If you're ready for sweet plantains, store them in a paper bag to speed up the ripening process. Need them ripe sooner? Check out this step-by-step guide on how to ripen plantains faster for the best maduros.

Storing Cooked Plantains

If you have leftover cooked plantains, they store well! Place them in a glass container and keep them in the refrigerator for up to 3 days, or pop them in the freezer, where they’ll stay good for up to a month.

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