Ingredients

The following ingredients have 8 Servings
  • 3 pounds Baby Dutch Yellow Potatoes, (washed and dried)
  • 2 tablespoons olive oil ((plus a bit more for the pan))
  • 3 cups yellow onion, (large dice)
  • 3 tablespoons minced garlic, (minced )
  • 1½ tablespoons ginger pulp ((from approximately 2 X 1½-inch ginger root))
  • 1 to 2 teaspoons minced Thai chile pepper ((or other hot pepper -- see notes))
  • 2 teaspoons brown sugar
  • 2 teaspoons ground cumin
  • 1½ teaspoons ground cardamom
  • 1½ teaspoons ground turmeric
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 3 cups coconut milk
  • 1 cup vegetable stock
  • 1½ cups diced fresh tomatoes
  • approximately 2 dozen fresh basil leaves, (washed and dried)
  • salt and freshly ground black pepper
  • a few thin red or green jalapeño slices for garnish

Instruction

  • Set the oven and prep the potatoes. Preheat the oven to 400° F, adjust a rack to the center, and add the potatoes in an even layer to a sheet pan. Drizzle them with the 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Move the pan around to be sure all of the potatoes are evenly coated.
  • Roast the potatoes. Once it's preheated, place the sheet pan in the oven and roast the potatoes until they’re tender when pierced with a fork, about 40 minutes. Jiggle the pan to move the potatoes around about halfway through the cooking time. The skins should be wrinkled and slightly golden when they're done.
  • While the potatoes are in the oven, cook the onions, garlic, ginger and peppers. Coat the bottom of a large sauté pan with olive oil and place it over medium heat. Add the onions and cook, stirring often, until they're soft and a bit golden, about 8 minutes. Add the garlic, ginger pulp and chili pepper to the onions. (The ginger is most easily grated into a pulp with a microplane zester.)
  • Add sugar and spices. Cook for about 3 minutes, and then add the brown sugar, cumin, cardamom, turmeric, cinnamon and cloves and stir. Cook until this is very aromatic, about 1 minute.
  • Add coconut milk and tomatoes, and simmer. Add the coconut milk, stock and tomatoes. Stir to blend, bring to a boil, and then turn the heat to low and simmer gently until it thickens slightly, about 15 minutes.
  • Smash and add the potatoes. While the potatoes are still hot on the sheet pan, gently press them down to "smash" them. You can use a smooth-bottomed meat mallet, the bottom of a small sauté pan, or a Smood.Add the smashed potatoes and gently coat them well with the sauce.
  • Add basil and season. Stir in the basil leaves and then season to taste with salt and pepper. (Here's How to Season to Taste.)
  • Serve. You can serve immediately, but the longer the potatoes sit in the sauce, the more it will seep inside of them and the flavor will be more intense.