Swapping Potatoes For Plantains

Even though plantains look like giant green bananas, they’re actually used like potatoes in cuisines throughout the world. Their strong starchiness and large size make them a healthier alternative, plus their low cost helps you make the most out of your produce budget. Follow along to discover why they're such an important staple!

  • First of all, it’s important to note the differences between green plantains and over-ripe sweet plantains. Plantains darken as they ripen, so yellow or black plantains have a much sweeter flavor profile than their green cousins, so they become more like bananas as they ripen. While you can cook with any type of plantain, we’d recommend sticking with green ones if you’re trading them for potatoes. 
  • From a purely nutritional standpoint, plantains are a healthy alternative to potatoes. Although they have a similar caloric content, plantains have a leg up on spuds because they’re loaded with vitamins and minerals like potassium, magnesium, and vitamins A and C.
  • Plantains exude a sap that can dye your clothes and hands black, so wear protective gear to keep yourself clean. Once you’re ready to peel them, cut a portion off of each end and make a few small slices along the curve to make things easier. If you’re having a particularly tough time, you can also boil your plantains beforehand to soften up the peel.
  • Always cook your plantains if you’re swapping them into potato dishes. Luckily, plantains are flexible to most cooking methods, so you can fry them, mash them, or roast them with little worry. 
    • Pro Tip: Offer a healthy snack alternative with some fried plantain chips! Use our guide and get cooking!
  • Because of their heftiness and mild flavor profile, green plantains are excellent bases to tons of different dishes. If you’re looking for an easy start, try adding them to spicy stews or soups.