1Preheat oven to 350 degrees Fahrenheit.
2Cut the small potatoes in halves, then in quarters, and then in eighths.
3Mix the coconut oil, cumin, paprika, salt, and pepper.
4In a bowl, mix the potatoes chunks with the seasoned coconut oil.
5On a baking sheet, spread the potatoes, sprinkle with nutritional yeast.
6Bake for 30 minutes until golden brown and crispy.
7In a small frying pan, saute chopped onion with chipotle and paprika over high heat until golden.
8In a saucepan over medium heat, combine beef broth, tomato sauce, and sugar. Add the onion. Set aside.
9In another saucepan, melt the butter. Add flour, and continue cooking for about 5 minutes, stirring until the mixture turns golden brown.
10Add the garlic and continue cooking.
11Gradually add the broth to the flour mixture and boil, stirring with a whisk. Lower the heat and let the sauce thicken for about ten minutes.
13To serve, place potatoes chunks on a plate, add a generous amount of cheese curds, pour on the sauce, and sprinkle with parsley.