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.
BAKED PURPLE HEDGEHOG POTATOES with Yogurt-Mint Dipping Sauce
Ingredients
- 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
Directions
-
1.
Preheat the oven to 375°F.
-
2.
In a small bowl, toss together the garlic, olive oil, harissa, and a couple pinches of salt.
-
3.
Tuck garlic slices deep into potato crevices; rub the outsides with any leftover harissa-spiked olive oil.
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4.
Sprinkle potatoes with salt, and place them on a baking sheet or in a baking dish.
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5.
Cover with foil, and bake for 25 minutes. Uncover; bake 20 minutes more, or until fork-tender.
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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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