Super Natural Cooking: Five Delicious Ways to Incorporate Whole and Natural Foods into Your Cooking by Swanson Heidi

Author:Swanson, Heidi [Swanson, Heidi]
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2016-10-31T16:00:00+00:00

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Baked Purple Hedgehog Potatoes

with Yogurt-Mint Dipping Sauce

Serves 4 to 6.

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

YOGURT-MINT DIPPING SAUCE

1 cup plain yogurt

2 cloves garlic, smashed and chopped

¼ cup chopped fresh mint

¼ cup chopped fresh cilantro

½ teaspoon fine-grain sea salt

Freshly ground black pepper

Preheat the oven to 375°F.

Wash and dry the potatoes, or scrub them if they’re dirty. Act as if you were going to cut each potato into very thin crosswise slices, but only cut 80 percent of the way through; the potatoes need to stay intact. Toss the garlic, olive oil, harissa, and a couple pinches of salt together in a small bowl. Tuck the garlic slices deep into the potato crevices and rub the outsides of the potatoes with any leftover harissa-spiked olive oil. Sprinkle the potatoes with salt and place them on a baking sheet or tuck them into a baking dish. Cover with foil and bake for 25 minutes, then uncover and bake for another 20 minutes, or until fork-tender.

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

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