12 potatoes (small)
2 tablespoons coconut oil
1 teaspoon cumin
1 teaspoon paprika
ground black pepper
1 purple onion (chopped)
2 tablespoons chipotle
1 tablespoon smoked paprika
2 cups beef broth
1/4 cups tomato paste
1/4 cups brown sugar
1/4 cups unbleached flour
90 milliliters unsalted butter
2 garlic cloves
flat leaf parsley
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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.
Kimber G. 29 Jun 2015
These potatoes are popping with great flavor. We enjoyed the combination of spices with the heat of the chipotle and the curds gave a mild, creamy contrast. I added ¼ cup of tomato sauce to the paste before mixing it in.