Patacones must be prepared exclusively from green, unripe plantains, which are starchy and unsweet. If you use yellow or black (ripe) plantains, you will get a sweet side dish (Maduros).
To smash the plantains, you can use a special wooden tool (Tostonera) or simply the bottom of a plate or a mortar and pestle.
Peel the plantain: cut off the ends and make three to four shallow lengthwise cuts along the skin. Remove the peel using a knife and your fingers, as it is tough on green plantains (peel them like a potato).
Cut the plantain crosswise into thick discs approximately 2.5 cm (1 inch) thick.
In a deep pot or skillet, heat the oil to a temperature of approximately 175 °C (350 °F).
Carefully drop the plantain slices into the hot oil (do not overcrowd the pan).
Fry for 3–4 minutes on each side until they are lightly golden and softened, but not crispy. Remove them and place them on a plate lined with paper towels to drain.
The plantains should still be warm (but not hot to the touch). Take each slice and smash it into a thin patty (approx. 0.5 cm / 1/4 inch). Use the bottom of a plate, a wooden pestle, or a Tostonera for this.
Optional: You can quickly dip the smashed patties into the prepared salted/garlic solution and immediately let them drain. This adds extra moisture and flavor, but be careful during the second fry to avoid oil splatter.
Increase the oil temperature to 190 °C (375 °F).
Return the smashed patties to the hot oil.
Fry for 2–3 minutes on each side until they are dark golden brown and extremely crispy.
Remove the Patacones and place them back on a paper towel to drain excess oil.
Immediately and generously sprinkle the Patacones with salt (you can use coarse salt).
Serve hot with Hogao, guacamole, sour cream, or Queso Fresco.