Preparation:
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]. |
