Sibellas Firecracker Potatoes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
12: dried chile peppers, I use
Directions:
: 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.
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
Source from luhu.jp
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.
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
Source from luhu.jp