Some foods are overlooked by the crowd, or become a passing trend. No matter how versatile or easy they are to access, these foods remain out of sight. Occasionally, something will shake us out of our stasis, forcing the question: Why don’t I eat this more often?

Speaking for myself, I’m talking about plantains here. Plantains are satisfyingly starchy and subtly sweet. I prefer to think of them more as tropical potatoes than fruits. Anything spuds can do, plantains can do, too. Not to invoke Bubba Gump, but you can boil them, fry them, saute them, bake them, mash them, stew them… You get the picture.

Inspired by my Za’atar Melting Potatoes The Everyday Vegan Cheat Sheet Jerk Melting Plantains The interior is still buttery, even after the jerk seasoning has been applied. This result is downright succulent and juicy in a way you wouldn’t expect from a starchy veggie. I hope this helps you and me remember to include plantains more often on our grocery lists.

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Janice Barrow