Cook the Book: Baked Purple Hedgehog Potatoes

In early 2003, Heidi Swanson, an enthusiastic cookbook consumer, made a resolution: "When you own over 100 cookbooks, it is time to stop buying, and start cooking." From that resolution sprang a food blog--one of the earliest, in fact--called 101cookbooks. Things have come full circle, and Heidi finds herself writing cookbooks these days. The recipe that follows is adapted from her latest, Super Natural Foods.


with Yogurt-Mint Dipping Sauce

Cook the Book: Baked Purple Hedgehog Potatoes

About This Recipe


  • 8 smallish purple potatoes
  • 6 large cloves garlic, sliced into razor-thin rounds
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon harissa
  • fine-grain sea salt
  • For the yogurt-mint dipping sauce
  • 1 cup plain yogurt
  • 2 cloves of garlic, smashed and chopped
  • 1/4 cup chopped fresh mint
  • 1/2 cup chopped fresh cilantro
  • 1/2 teaspoon fine-grain sea salt
  • freshly ground black pepper


  1. 1

    Preheat the oven to 375°F.

  2. 2

    In a small bowl, toss together the garlic, olive oil, harissa, and a couple pinches of salt.

  3. 3

    Tuck garlic slices deep into potato crevices; rub the outsides with any leftover harissa-spiked olive oil.

  4. 4

    Sprinkle potatoes with salt, and place them on a baking sheet or in a baking dish.

  5. 5

    Cover with foil, and bake for 25 minutes. Uncover; bake 20 minutes more, or until fork-tender.

  6. 6

    While the potatoes are baking, make the dipping sauce. In a small bowl, combine the yogurt, garlic, mint, cilantro, salt, and a few grinds of pepper; stir well. Serve potatoes with dipping sauce on the side or drizzled on top.


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