-
1
Preheat oven to 350 degrees F.
-
2
Prick each potato once or twice with a fork.
-
3
Cut off and discard top fourth of garlic head; then wrap garlic tightly in foil.
-
4
Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour.
-
5
Remove potatoes from oven and cool on a metal rack 15 minutes.
-
6
Continue to bake garlic until tender, about 15 minutes more, then cool in foil on rack.
-
7
While garlic cools, halve potatoes lengthwise, then quarter each half (to form short wedges).
-
8
Scoop out potato flesh (reserving it for another use), leaving 1/4-inch-thick potato skins.
-
9
Increase oven temperature to 425 degrees F.
-
10
Squeeze garlic into a small bowl, discarding garlic skins, and mash to a paste with butter, salt, and pepper using a fork.
-
11
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.
-
12
Cook's note: Potato skins can be scooped out and spread with garlic paste (but not baked) 1 day ahead and chilled, loosely covered with foil.
-
13
Bring to room temperature before baking.
