Sibella's firecracker potatoes
Yield: 4 Servings
Ingredients:
- 12 dried chile peppers -- I use : chile arbol
- 2 lb Yukon Gold or other small : new potatoes : salt and pepper
- 10 Cloves fresh garlic -- : unpeeled
- 1/2 c chile soaking water
- 1/2 c dry white wine
- 3 bay leaves Rehydrate the chiles by pouring a cup or so of boiling water over them and allowing them to sit for 5 minutes. Drain off the soaking water but reserve
- 1/2 cup of it.
Instructions:
Leave tiny potatoes whole halve or quarter others as you see fit. Moisten them with water or cooking spray and toss liberally with salt and pepper and place into a covered baking dish. Add the garlic cloves peppers bay leaves 1/2 cup of reserved chile-soaking water and wine. Cover and bake at 400 F until the liquid is completely boiled away at least 45 minutes. Uncover and broil to brown the tops of the topmost potatoes [optional]. Recipe By : Annie Somerville in "Fields of Greens" From: Gerald Edgerton
