Roasted Potatoes in Garlic-Ginger-Chile Sauce
serves 6 as a small plate or appetizer, adapted from Saveur
1 1/2 lb bite-size yellow or white potatoes, or larger potatoes cut into 1-inch dice
2 TBSP peanut oil, divided
16 dried arbol chiles
1 cup no-salt-added vegetable stock
1/4 cup low-sodium tamari
1 TBSP corn starch
1/4 cup seasoned rice vinegar
1/4 cup tomato paste
1 2-inch piece ginger, sliced (generous 1-1 1/4 oz)
3 large cloves of garlic, minced
1 TBSP dark sesame oil
Preheat the oven to 400. Toss the potatoes with 1 TBSP of oil and roast for about 1 hour, until very tender and golden, tossing halfway. Set aside.
While the potatoes cook, place the chiles in a bowl and pour in hot water to cover. Cover with a kitchen towel and let soak. When the potatoes are done, discard the soaking liquid.
Whisk together the stock, tamari, corn starch, vinegar, and tomato paste until smooth. Set aside.
Heat the remaining 1 TBSP of peanut oil thoroughly in a large skillet over medium-high heat. Add the ginger, garlic, and chiles, and cook until fragrant, about 30 seconds. Add the sauce and let cook for 5 minutes, stirring very frequently, until thickened and fragrant. Add the potatoes, cook an additional 2 minutes, and continue to stir very frequently.
Remove from heat, stir in the sesame oil, and serve.