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
1/4 teaspoon black pepper

Preheat oven to 350F. 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 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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