Cook The Book: What A Baked Potato
- 4 large jacket potatoes
- 20 cloves garlic, peeled and left whole
- Duck fat, enough to cover garlic
- Salt and black pepper
- Bake the potatoes in a medium oven until soft to the squeeze. Meanwhile, put the garlic cloves into an ovenproof dish and cover with the duck fat. Cover the dish and put into a gentle to medium oven. Cook until the garlic is totally squishy, then remove from the oven and whizz the garlic and enough of the duck fat in a food processor to give a very loose paste.
- Let the potatoes cool enough to handle, then cut them in half lengthways. Scoop out the flesh into a bowl and add the garlic and duck fat paste. Stir thoroughly. When they have combined forces, season and return to the hollow potato skins. Pop into a hot oven until golden brown.
jacket potatoes, garlic, garlic, salt
Taken from www.seriouseats.com/recipes/2007/10/fergus-hendersons-baked-potato-with-duck-fat-and-garlic-recipe.html (may not work)