ROASTED GARLIC WITH BAKED POTATO
I first wash the potatoes...russets or Idahos work well but you can get a sweeter taste by baking a red bliss or white boiling potato, they are great too! Set the temperature in your oven to 450 degrees. Bake a potato by cutting slits into the potatoes, put them right on the oven rack and roast them for about an hour until they give when you press against the skin firmly with your finger.
Roast the garlic by cuting the top 3rd off of a bulb of garlic. Place the bulb of garlic in a small piece of aluminum foil. Place into the hot oven and roast for about an hour until the cloves are golden and have softened.
When they are ready. Place the potato on a plate, cut it open and (experience the tableside sauna) then season with coarse grain sea salt and freshly ground black pepper. Separate 2-3 cloves and squeeze the garlic from the peels. Top with Dijon mustard and sour cream and you have a great mid afternoon snack ( I sometimes do this with a small boiling potato if I have them on hand) that will definately hold you for dinner or serve with dinner to accompany the entree and veg.
These are also great without the garlic, if you prefer.
Writing, recipe and photo, by Karen Pickus, 2011
Courtesy Karen Pickus, 2011