Fingerling Potato Tostones with Black Garlic Aïoli | Idaho Potato Commission

Fingerling Potato Tostones with Black Garlic Aïoli | Idaho Potato Commission

www.idahopotato.com

Black Garlic Aïoli - Blend the chilled mayonnaise and black garlic in a blender until completely smooth. Season with salt and pepper to taste. - Place in a squeeze bottle and reserve until needed....

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Cooking tools:

  • Deep fryer
  • Candy thermometer
  • Pot
  • Baking sheet
  • Paper towel
  • Refrigerator
  • Plate
  • Cutting board
  • Blender
  • Food processor
  • Squeeze bottle
  • Mixing bowl
  • Serving platter
  • Kitchen scale

Ingredients

  • 1 pint mayonnaise, chilled
  • Cloves from 1 head black garlic, peeled
  • Salt
  • black pepper
  • 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

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