Recipe - Sibellas Firecracker Potatoes

12 Dried chile peppers I use
Chile arbol
2 pound Yukon Gold or other small
New potatoes
Salt and pepper
10 Cloves fresh garlic
Unpeeled
One half cup Chile soaking water
One half 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
One half 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, One half cup of reserved chilesoaking 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