95% would make it again



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

Accompaniment: onion and spinach dip

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.

Makes 8 servings.
 
Gourmet
January 2003
Gourmet Entertains

       

 
A Cook from Burke, VA on 01/22/03  
These were delicious just as is. I served them as a side dish with fried chicken cutlets and the apple, dried cherry, and walnut salad with maple dressing on this site. We didn't even miss the dip.

A Cook from Michigan on 01/22/03  
Fresh garlic is best, but if you don't have any or prefer not to get your hands all smelly, try using Outrageously Garlic from Two Sisters Gourmet (www.twosistersgourmet.com). It's also good to use for the garlic mashed potatoes. If you order on line, make sure you use consultant ID #0002. Enjoy!

A Cook on 01/22/03  
Charlottesville: Translate it yourself. You can find conversion formulas in any decent cookbook, in reference books, and on the internet. Better yet, use the metric measurements. Surely your measuring cup as metric, too. It's a much more precise, and sensible system - especially for bakers.

A Cook from Charlottesville, VA on 01/21/03  
Dear Cook from Spain, Your Yemas de Coco recipe sounds delicious. But could you (or someone else) please translate the grams into cups or teaspoons and tablespoons? Thank you.

A Cook from ávila, spain on 01/21/03  
i've made "yemas de coco" with the leftover insides. they're dessert/tea sweets made with potato, coconut, egg yolk and sugar. here's the recipe if anyone is interested. 250g potato insides, mashed with a fork, add 200g sugar and 200g shredded coconut, when mixed together add 2 egg yolks and combine well. roll into yolk-sized balls and then roll in 50g sugar and 50g coconut to coat. enjoy.

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    • Jessica Dean and DeLuca




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