To begin, prepare the plantains. Peel each plantain by slicing off the ends and making a shallow cut along the length of the skin. Gently separate the peel from the flesh using your fingers or a small knife. Once peeled, cut the plantains into 2-inch thick chunks.

Heat the vegetable oil in a large, deep skillet over medium heat. The oil should reach about 350°F (175°C) for optimal frying. While the oil heats, set a plate lined with paper towels nearby to absorb excess oil after frying.

Carefully add the plantain chunks to the hot oil, ensuring they don’t overcrowd the pan. Fry them for 2–3 minutes per side, or until they turn a light golden colour. Use tongs or a slotted spoon to transfer the fried pieces to the prepared plate.

Flatten the fried plantain pieces to create the patacón shape. Place each chunk between two pieces of parchment paper or a clean kitchen towel, and press down firmly using the bottom of a plate or a flat object. Aim for a thickness of about ¼ inch.

Return the flattened plantains to the hot oil in batches. Fry them again for 2–3 minutes per side, or until they are golden brown and crispy. Adjust the heat as needed to avoid burning. Remove them from the oil and place them back on the paper towels to drain.

While the patacones are still hot, sprinkle them generously with salt. For added flavour, consider seasoning with garlic powder or a pinch of paprika. This enhances the traditional savoury taste.

Prepare your accompaniments while the patacones cool slightly. Popular options include hogao (a tomato and onion sauce), guacamole, or crumbled cheese. Arrange these toppings in small bowls for easy serving.

Serve the patacones warm on a platter, garnished with optional crumbled cheese or herbs for presentation. Encourage diners to top them with guacamole, hogao, or a dollop of sour cream for an authentic Colombian experience. Pair with fresh lime soda or chilled aguapanela (sugarcane drink) for a complete meal.