Cut the tips off each plantain. Peel the plantains and slice them on an angle into ½ inch thick ovals.
Set a large sauté pan or cast iron skillet over medium heat. Then set a paper towel lined “holding plate” on the side.
Add the butter to the pan. Once melted, gently add the smashed garlic clove and plantain slices to the pan, in a single layer. (Depending on the size of your pan, you might have to work in 2 batches.) Fry the plantains for 2-3 minutes per side, until golden brown.
Once brown and crisp, use a slotted spoon to move the plantains to the holding plate. Generously sprinkle with salt. Repeat with remaining plantains if needed.
Discard the garlic clove. Serve warm with your favorite Mexican or Caribbean meals!
Make sure to use extra ripe plantains… they should be so ripe they're BLACK or at least have large black spots.Fried plantains have the best texture and taste when enjoyed shortly after being fried. However, you can store leftover plantains in an airtight container after they've cooled, and keep them in the fridge for up to 3 days. Reheat in an oven, toaster, or give a quick fry on the stovetop. I do not recommend trying to freeze fried sweet plantains.