Garlic Roasted Potato Skins

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Garlic Roasted Potato Skins

Gourmet, January 2003

 

Active time: 30 min Start to finish: 1 3/4 hr

serving size

Makes 8 servings.

 

ingredients

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

1/4 teaspoon black pepper

 

preparation:

Preheat oven to 350°F.

 

Prick 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 1/4-inch-thick potato skins.

Increase oven temperature to 425°F.

 

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.

 

Gourmet, January 2003