Recipe By : Annie Somerville in "Fields of Greens"
Serving Size : 4 Preparation Time :0:10
Categories : Side Dish Potatoes
Amount Measure Ingredient -- Preparation Method
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12 dried chile peppers -- I use chile arbol
2 Pounds Yukon Gold or other small new potatoes
salt and pepper
10 Cloves fresh garlic -- unpeeled
1/2 Cup chile soaking water
1/2 Cup 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].
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NOTES : (adapted and modified by Curtis Jackson)
Curtis sez: "The sweet Yukon Gold potatoes made a nice counter-balance to
the heat from the peppers. By the time the dish was done, the chiles had no
heat left in them at all; it was all suffused throughout the potatoes."
