Sibella's Firecracker Potatoes

Course : Chili
Serves: 4
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12 medium dried chile peppers -- I use chile arbol
2 pounds Yukon Gold or other small new potatoes
1/2 teaspoon salt
1/4 teaspoon pepper
10 cloves fresh garlic -- unpeeled
1/2 cup chile soaking water
1/2 cup dry white wine
3 pieces bay leaves

Preparation / Directions:

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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