Platanos Maduros
['3 to 4 ripe (heavily spotted yellow to brown) or very ripe (brown to black) plantains', '1/3 to 1/2 cup olive or canola oil for sautéing']
Cut ends from plantains and peel fruit. Diagonally cut plantains into 1/2-inch-thick slices. In a large nonstick skillet heat 1/3 cup oil over moderately high heat until hot but not smoking and sauté plantains in batches, without crowding, until golden brown, 1 to 2 minutes on each side, adding more oil to skillet as necessary. With a spatula transfer plantains as sautéed to paper towels to drain and season with salt if desired.
Serve plantains immediately.
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