b'T e mpt i n gT ate rsGarlic RoastedIngredients: Potato Wedges with5 medium sized potatoes1 small head of garlic Onion & Spinach Dip6 tablespoons unsalted butter, softened1 teaspoons salt1/4 teaspoon black pepper Onion & Spinach Dip3 tablespoons Olive oil1 onion, chopped2 shallots, chopped1/2 pound baby spinach, chopped3 ounces cream cheese, softened16 oz. container sour cream1/2 teaspoon salt1/4 teaspoon black pepperDirections:Preheat oven to 350 degrees F. Poke each potato a few times with a fork. Cut o anddiscard the top fourth of the garlic head, then wrap it tightly in foil. Bake garlic and potatoes on the same middle rack of oven until potatoes are tender, about 1 hour. While the potatoes are baking, make the Onion & Spinach Dip recipe below. Remove potatoes from oven and cool for 15 minutes. Continue to bake garlic until tender, about 15 more minutes, cool in foil.While garlic cools, halve the potatoes lengthwise and then quarter each half to form wedges. Put potatoes on a large foil lined baking sheet. Increase oven temperature to 425 degrees F. In a small bowl add the butter, salt and pepper. Squeeze the roasted garlic head into the bowl, discarding the garlic skins. Using a fork, mash the garlic and butter to make a paste. With a pastry brush, brush the garlic paste among the potato wedges, spreading evenly. Bake the potato wedges until golden and crisp, about 20 to 25 minutes. Serve with the onion and spinach dip.Onion & Spinach Dip: Heat oil in a large skillet over medium heat until hot, but not smoking. Saute the onions and shallots; stirring until softened and lightly browned, about 5-7 minutes. Add the spinach and cook, stirring until just wilted, about 2 minutes. Remove from heat and cool slightly. In a large bowl, whisk together the cream cheese, sour cream, salt and pepper. Add the spinach mixture and stir until combined. Cover and chill for at least an hour.MAY/JUNE 2021 POTATO GROWER 29'