Cook The Book: Baked Purple Hedgehog Potatoes

• 8 smallish purple potatoes
• 6 large cloves garlic, sliced into razor-thin rounds
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon
• fine-grain sea salt
• 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. Preheat the oven to 375u0b0F.
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.
4. Sprinkle potatoes with salt, and place them on a baking sheet or in a baking dish.
5. Cover with foil, and bake for 25 minutes. Uncover; bake 20 minutes more, or until fork-tender.
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.

potatoes, garlic, extravirgin olive oil, salt, plain yogurt, garlic, fresh mint, fresh cilantro, finegrain sea salt, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2007/04/baked-purple-hedgehog-potatoes-recipe.html (may not work)