Adapted from slate.com
medium overripe plantains (about 1½ pounds), cut into ¾-inch slices
tablespoons brown sugar
cup coconut or peanut oil
Put the plantains and brown sugar in a medium bowl, and season with salt. Toss to coat the plantains evenly with the sugar. Put the oil in a large skillet over medium heat. When it’s hot, add the plantains and adjust the heat so the oil bubbles gently. Cook, turning once, until the plantains are fully tender and deeply browned, 12 to 15 minutes. Drain on a plate, and serve hot or warm.