Sibellas Firecracker Potatoes
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- salt and pepper
- 3 bay leaves
- 1/2 c dry white wine
- 12 dried chile peppers -- i use
- chile arbol
- new potatoes
- 2 lb yukon gold or other small
- 1/2 c chile soaking water
- unpeeled
- 10 cloves fresh garlic --
- Carbohydrate 2.21529 g
- Cholesterol 0 mg
- Fat 0.22572 g
- Fiber 0.710099979400635 g
- Protein 0.210615 g
- Saturated Fat 0.06156 g
- Serving Size 1 1 Serving (237g)
- Sodium 39.7465 mg
- Sugar 1.50519002059937 g
- Trans Fat 0.05805 g
- Calories 14 calories
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" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
