Title: Sibella's firecracker potatoes
 Categories: Side dish, Potatoes
      Yield: 4 Servings
 
 
       12    dried chile peppers -- I use
  :          chile arbol
        2 lb Yukon Gold or other small
  :          new potatoes
  :          salt and pepper
       10    Cloves fresh garlic --
  :          unpeeled
      1/2 c  chile soaking water
      1/2 c  dry white wine
        3    bay leaves
  
  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].