Fingerling Potato Tostones with Black Garlic Aïoli | Idaho Potato Commission

Ingredients

• 1 pint mayonnaise, chilled
• Cloves from 1 head black garlic, peeled
• Salt and black pepper, to taste
• 1 cup malt vinegar powder
• 1/2 cup kosher salt
• Canola oil, as needed for frying
• 2 pounds Idaho® Fingerling Potatoes, unpeeled
• 1 teaspoon Salt and Malt Vinegar Powder (see recipe)
• Tostones (see recipe)
• Black Garlic Aïoli, as needed (see recipe)
• 1 cup scallions, sliced or cut into ribbons and kept in ice water