3 large ripe yellow plantains. Plantains must be (very) black skinned!
2/3 cup vegetable oil, or lard (to cover half the thickness of plantains in the pan)
Peel and bias cut (diagonal) plantains into one-inch thick slices.
Heat the oil until medium hot — a drop of water will sizzle.
Fry the pieces briefly, about a minute or two per side. Reduce heat to low and continue cooking, turning occasionally until they are brown and caramelized.