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The world of fermentation.
These potatoes are browned and crisp on the outside, and dense and creamy on the inside. To get that perfect contrast in texture, we first boil whole fingerlings or small Yukon Golds until tender, then flatten them until they split open, brush them with oil and roast them in a hot oven. It’s a multistep process, but it requires only about 25 minutes of active time—and is well worth the effort. The spicy cilantro and yogurt accompaniment is a version of the Somali hot sauce called basbaas, and is made simply by pureeing the ingredients in a blender.
pounds fingerling potatoes or small (1- to 1½-inch) Yukon Gold potatoes, scrubbed
Kosher salt and ground black pepper
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