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Preheat the oven to 375°F. In a small bowl, toss together the garlic, olive oil, harissa, and a couple pinches of salt. Tuck garlic slices deep into potato crevices; rub the outsides with any leftover harissa-spiked olive oil. Sprinkle potatoes with salt, and place them on a baking sheet or in a baking dish. Cover with foil, and bake for 25 minutes. Uncover; bake 20 minutes more, or until fork-tender. 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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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Record your recipes and experiments — organized cooking journal
Rendered duck fat — confit, roast potatoes, frying, French cooking