19 September 2007

Baked Potatoes with Roasted Garlic

Bakes Potatoes with Roasted Garlic
Our talented Deb over at http://debskeywestwineandgarden.blogspot.com/ recently did a piece on the potato. She and I think a lot alike because I have had the potato on my mind and in my post archives for a while. I could not say it better myself so check out her thoughts, recipes and ideas. I agree with her wholeheartedly when she says that the potato is her favourite vegetable. I love potatoes every way known to man and for me they are real comfort food!!!



Growing up in Ontario, with our British background, we would seek out every chip wagon from miles around to get a whiff of those fryers, and, would have fish 'n chips in abundance!!. Dad would cook up potato fritters at the drop of a hat on Sundays right before the "Bugs Bunny Road Runner Hour" and "Walt Disney". I'd have to say though, that my favourite is the Swiss roesti with their shredded little morsels....I need a moment of silence here....

This baked potato is so easy and versatile. You could experiment with the addition of fresh herbs or grated cheeses. It emulates garlic mashed potatoes which are also one of my favourites. To make a nicely crisped skin on a baked potato rub it lightly with oil and sprinkle with salt. Then bake. Enjoy!!!

**Baked Potatoes with Roasted Garlic**

4 whole heads garlic ( I head of garlic per potato)
extra virgin olive oil
salt
4 (about 2-1/4 lbs) Idaho baking potatoes
salt and freshly ground black pepper

Preheat oven to 425F.

Using a sharp knife , score each head of garlic 1 inch from the top, and peel away top inch of skin. Rub heads of garlic lightly with olive oil, and wrap them loosely in aluminum foil.

Scrub the potatoes well, dry them, and prick each several times with a fork. Rub potatoes with olive oil and sprinkle on all sides with salt. This creates a crispier skin when baked in the oven.
Bake garlic and potatoes until garlic is very soft and potatoes are tender, about 1 hour.

With fork pierce the potatoe in an X-shape. Squeeze with clean cloth from both ends towards the centre to "fluff" the inside flesh of the potato. Scrape out flesh into a small bowl. Squeeze flesh from roasted garlic cloves and mix into baked potato flesh along with salt, pepper and olive oil if desired. Return flesh to potato and serve.

Serves 4

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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15 comments:

  1. Mmmm, I've never met a potato I didn't like and these sound like they should make it to the top of my list!

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  2. I Would love to have this. Should try it.

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  3. I'm a big fan of roasted garlic...nice spud!

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  4. And some Chili on top and I am good to go!:))

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  5. OK Valli - now I have to have a baked potato tonight! I do mine on the grill and when I open it to eat I put butter, cheddar cheese and a bit of sour cream. Oh to die for! Then if I feel I need to be healthy, I may add some cooked broccoli. I know what I am having for dinner tonight!
    Thank you for your kinds words about my post:)

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  6. Thanks guys. I have never met a potato I didn't like either. My daughter does not go for mashed potatoes...can you believe it!!!!!!I love cheese, sour cream and butter on my tattie as well Deb!!!

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  7. Potatoes...mmm...is there a better comfort food than that? I htink not..unlessit is chocolate...or coffee...or macaroni and cheese...or cinnamon chipotle ice cream...or

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  8. I bake potatoes to go with a lot of meals because they're so yummy and everybody likes them. We often split them in half, pat them with butter or olive oil, sprinkle with parm, salt, pepper, seasonings - whatever strikes our fancy - then stick under the broiler for a few minutes. FAB.

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  9. A moment of silence...for potatoes! I love it! You are so funny, Valli. I think that potatoes are in a vegetable league of their own. I discovered Deb's blog through one of your links, and I agree...she summed up potatoes pretty darn well. :-) Your baked potato with roasted garlic sounds like a winning recipe too.

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  10. Nothing says comfort and satisfaction like a properly baked tater :)

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  11. Valli- I was quiet for 60 seconds. I am so with you there. This summer a few potato plants popped up in my garden unannounced and we feasted a few nights on freshly dug potatoes. Now nothing compares to that.

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  12. Now that's what I call a POTATO!!!

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  13. I too love potatoes in any shape, size or form.
    Baked potates with roasted garlic...I can almost smell it here.

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  14. I'll go for all your comfort foods Marye!!! Even the chipotle icecream which is probably pretty good!!
    I'll have to remember that tip Abby!!
    I love Deb's posts Belinda. I need to know what wines to drink with my potatoes!!
    Freshly dug potatoes are the best Aimee!!! My mom used to add a little mint from the garden as well in the pot.
    Thanks everyone....

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  15. Valli, now you are making me miss baked potato. I usually mash them or make oven chips. My favorite is also the Swiss roesti.

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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