In a medium sized bowl, whisk together water, garlic, kosher salt and lime juice. Set aside. 

Heat the vegetable oil over medium heat, in a large deep heavy bottomed pan. You want the oil to be about a third of the way up the side of the pan. 

Fry the peeled and sliced plantains in batches. Add about a third of the plantain slices to the pan and let them cook for 3-4 minutes on each side until golden but still slightly pale.

Remove plantains from the oil and place them on a cookie cooling rack or a plate with a paper towel. Repeat the frying process in batches with the remaining plantain pieces.

Smash each of the plantains with a tostonera, the bottom of a glass, or two plates stacked on top of each other. Do not too press too hard or they may start to break apart, but you do want to flatten them!

Dip the smashed plantain into your water/garlic/lime/salt mixture. Let it sit in the water for a few seconds, drain off the water mixture and add the smashed plantain back into the oil. Fry them for about 2 minutes more on each side, or until they turn a dark golden color and they have turned crispy on the edges.

Transfer back to a paper towel lined plate to drain any excess oil. Immediately sprinkle the tostones with salt. Serve as desired, I recommend with some Mayo-Ketchup Sauce to dip them into!

Mayo-Ketchup Sauce: Whisk together all ingredients and then serve with tostones. Store any leftover sauce in an airtight container in the fridge for up to a week.