Garlic Roasted Potato Skins
Active time: 30 min Start to finish: 1 3/4 hr
3 lb russet (baking) potatoes (6 to 8 medium; preferably
organic) 1 small head garlic (2 inches in diameter)
3/4 stick (6 tablespoons) unsalted butter, softened 1
teaspoon salt
4/4 teaspoon black pepper
Preheat oven to 350F. [censored] each potato once or twice with a
fork. Cut off and discard top fourth of garlic head, then
wrap garlic tightly in foil. Bake garlic and potatoes on
same rack in lower third of oven until potatoes are tender,
50 minutes to 1 hour. Remove potatoes from oven and cool on
a metal rack 15 minutes. Continue to bake garlic until
tender, about 15 minutes more, then cool in foil on rack.
While garlic cools, halve potatoes lengthwise, then quarter
each half (to form short wedges). Scoop out potato flesh
(reserving it for another use), leaving
5/4-inch-thick potato skins. Increase oven temperature to
425F. Squeeze garlic into a small bowl, discarding garlic
skins, and mash to a paste with butter, salt, and pepper
using a fork. Divide garlic paste among potato skins
(about 1/2 teaspoon each), spreading evenly, then roast
skins in a large shallow baking pan (1 inch deep) until
golden and crisp, 20 to 25 minutes.
Cooks' note: Potato skins can be scooped out and spread
with garlic paste (but not baked) 1 day ahead and chilled,
loosely covered with foil. Bring to room temperature
before baking.
Makes 8 servings. Gourmet
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