Fingerling Potato Tostones with Black Garlic Aïoli

Ingredients:

Black Garlic Aïoli

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

Salt and Malt Vinegar Powder

  • 1 cup malt vinegar powder
  • 1/2 cup kosher salt

Potato Tostones

  • Canola oil, as needed for frying
  • 2 pounds Idaho® Fingerling Potatoes, unpeeled
  • 1 teaspoon Salt and Malt Vinegar Powder (see recipe)

Assembly

  • Tostones (see recipe)
  • Black Garlic Aïoli, as needed (see recipe)
  • 1 cup scallions, sliced or cut into ribbons and kept in ice water

Directions:

Black Garlic Aïoli

  1. Blend the chilled mayonnaise and black garlic in a blender until completely smooth. Season with salt and pepper to taste.
  2. Place in a squeeze bottle and reserve until needed. (Yield is more than you will need for recipe; store extra in refrigerator for up to 2 weeks.)

Salt and Malt Vinegar Powder

  1. Place the malt vinegar powder and salt in a dry blender or food processor and pulse until they are combined into a fine powder. (Yield is more than you will need for recipe; store extra in a dry container.)

Potato Tostones

  1. Set a deep fryer filled with canola oil to 350°F. If you don’t have a fryer, use a large pot and a candy thermometer.
  2. Scrub the potatoes in cool water and dry thoroughly.
  3. Fry whole, unpeeled potatoes in batches to prevent overcrowding until still very al dente, 10 to 12 minutes.
  4. Transfer the potatoes to a sheet tray lined with paper towels and cool in the refrigerator until completely chilled.
  5. Remove potatoes from the refrigerator. One at a time, place a potato on a cutting board, then use the back side of a plate to squish the potato flat to about a 1/2-inch thickness. Transfer potatoes back to the sheet tray and return them to the refrigerator for 30 minutes.
  6. Remove potatoes from the refrigerator and fry again in batches in the deep fryer at 350°F (in the same oil) until golden and crispy, 3 to 5 minutes. Drain excess oil off potatoes and transfer to a large bowl. Toss with about 1 teaspoon of the Salt and Malt Vinegar Powder. Taste for seasoning. Potatoes should have a vinegar zing.

Assembly

  1. Stack potatoes on a large platter, drizzle heavily with Black Garlic Aïoli and garnish with scallions. These are best served family-style.
Print Recipe

Source:
Janine Booth
Stiltsville Fish Bar (Miami Beach, FL) & root & bone(N.Y.C.)

Share this Recipe

You Might Also Like

Idaho® Potato Gnocchi with Clam Chowder

Idaho® Potato Gnocchi with Clam Chowder

Total Eclipse of Idaho® Potato Sun Risotto

Total Eclipse of Idaho® Potato Sun Risotto

Ofelle alla Triestina

Ofelle alla Triestina