Side Dish
Plátano al Horno: Easy Baked Ripe Plantains
Original name: Plátano al Horno (Baked Plantain)
About this dish
This Peruvian-style baked plantain recipe is a simple yet satisfying side dish that turns ripe plantains into caramelized, tender slices. Roasting brings out their natural sweetness and adds a subtle smoky edge, making them perfect alongside grilled meats, beans, or a fresh avocado salad.
As someone who grew up with plantains in every form, I can tell you that the oven version is the easiest way to get that soft, sweet center with golden edges, no frying needed.
Ingredients
UK and US measurements are both included for every recipe.
Ripe plantains
fruit900 g (about 2 large)
Imperial measurement: 2 lbs (2 large)
Olive oil
fat15 ml (1 tbsp)
Imperial measurement: 1 tbsp
Flaky salt
seasoning2 g (1/2 tsp)
Imperial measurement: 1/2 tsp
Black pepper
spice1 g (1/4 tsp)
Imperial measurement: 1/4 tsp
Honey or agave (optional sweet drizzle)
other15 ml (1 tbsp)
Imperial measurement: 1 tbsp
Lime wedges
fruit1 lime, cut into wedges
Cilantro
herb15 g
Imperial measurement: 1/4 cup packed
Method
Prepare the plantains
PT5MPreheat oven to 200°C / 400°F. Line a baking sheet with parchment paper. Slice off the ends of each plantain and score the skin along the ridges. Peel away the skin and cut the plantains into 1/2-inch diagonal slices.
Toss with oil and season
PT2MIn a mixing bowl, toss the plantain slices gently with olive oil, flaky salt, and pepper until each piece is lightly coated.
Roast until golden
PT25MArrange the slices in a single layer on the prepared sheet. Bake for 15 minutes, then flip each slice and continue baking until the edges are golden brown and the centers are tender when pierced with a fork, about 10 to 15 more minutes.
Finish and serve
PT5MOptional: Brush with a little honey or agave during the last minutes of cooking. Serve warm with fresh lime wedges and a sprinkle of chopped cilantro, if using.
Equipment
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Nutrition facts
Tips
- Choose plantains that are fully ripe – the peels should be mostly black or have large black patches. They'll be sweeter and softer for baking.
- For extra caramelization, sprinkle the slices with a little brown sugar before roasting, but the plantains are naturally sweet if they're ripe enough.
- Don't crowd the pan: leave space between slices so they brown and crisp instead of steaming.
- Flaky sea salt balances the sweetness and makes the edges pop – perfect with avocado or grilled meats.
Serving suggestions
- Serve plátano al horno as a side dish alongside grilled chicken, roasted fish, or a hearty bowl of black beans and rice.
- For.
- For a snack, enjoy them plain with a squeeze of lime and extra cilantro. They also make a great topping for tacos or a way to scoop up guacamole.
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Recipe by
Valeria Paredes
Specialises in Peruvian cuisineValeria makes causa rellena with layers of potato, chicken, and avocado. She is a potato architect.
Describe yourself in three words: Layered, potato-y, avocado love.