*  Exported from  MasterCook  *
                       Sibella’s Firecracker Potatoes
 Recipe By     : Annie Somerville in “Fields of Greens”
 Serving Size  : 4    Preparation Time :0:10
 Categories    : Side Dish                        Potatoes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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].
                    - - - - - - - - - - - - - - - - - - 
 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.”