Mini Hedge Hog Potatoes With Yogurt-mint Dipping S... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I thought they were great. Ingredients:
potatoes |
8-12 smallish new potatoes (preferably of assorted colors) |
6 large cloves of garlic, sliced into very-thin rounds |
2 tbsp extra-virgin olive oil |
1 tsp harissa (we substituted achiote powder) |
fine-grain sea salt |
yogurt sauce |
1 cup plain yogurt |
2 cloves garlic, smashed and chopped |
1/4 cup chopped fresh mint |
1/4 cup chopped fresh cilantro |
1/2 tsp fine-grain sea salt |
freshly ground black pepper |
Directions:
1. Preheat oven to 375.
2. Wash and dry the potatoes (scrub if very dirty).
3. Act as though you were going to cut each potato into very thin crosswise slices, but cut only about 80% of the way through (the potatoes need to stay intact).
4. Toss the garlic, olive oil, harissa (or other spices of your choosing), and a couple of pinches of salt together in a small bowl.
5. Tuck garlic slices into crevices of potatoes and rub the outside of the potatoes with any leftover harissa-spiked olive oil.
6. Sprinkle the potatoes with salt and place them on a baking sheet or in a baking dish.
7. Cover with foil and bake for 25 minutes, then uncover and bake another 20 minutes or until tender.
8. While the potatoes are baking, make the dipping sauce.
9. Combine yogurt, mint, cilantro, salt, and a few grinds of pepper in a small bowl and stir well.
10. Serve the potatoes with the dipping sauce on the side or drizzled on top.
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