2 kg of potatoes, preferably medium and small
water
The translation of "sal" is "salt."
olive oil
other seasonings (parsley, oregano, sweet paprika)
Ideally, the potatoes should be small so that they are easier to mash, but if not, you can cut them before boiling to make the "paplátano" smaller.
In a pot, small or medium potatoes cut in half are boiled in salted water for 30 minutes. There's no need to peel them.
Once you insert the knife into the center and feel it glide in easily, and the potato is cooked through—soft but not falling apart when pressed—you can take them out and let them drain and cool for a bit.
When they're ready, spread them out on a baking sheet lined with parchment paper and flatten them. You can use a flat kitchen utensil or a plantain press. Ideally, use a glass cup, mug, or bowl since potatoes don’t stick to this material. Remember that leaving the skin on makes them even crispier!
It's time to drizzle them with olive oil and sprinkle with salt, pepper, garlic powder, oregano, or whatever seasonings you prefer. If you like, you can just use salt and oil.
Next, bake at 220 degrees for 25-30 minutes with both top and bottom heat. There's no need to turn them during this time.
And that's it! You can enjoy them with your favorite sauce or simply with a little salt on top.