Shannon Potatoes

Ingredients

• Bag of fingerling potatoes
• 5 thinly sliced shallots
• 2 inches shredded or minced ginger
• 6 cloves garlic, minced
• 8 (?) red chiles, thinly sliced
• 1/4 c low sodium soy sauce
• about 3 TBS tamarind concentrate (in the plastic tubs)
• 1/4 c kecap manis (Indonesian sweet soy sauce: http://www.amazon.com/ABC-Kecap-Manis-Sweet-Sauce/dp/B000EINWCQ)
• 1/4 c ketchup
• 1 TBS brown sugar
• lots of freshly ground black pepper
• 2 tsp (?) cumin
• 1 tsp (?) cardamom
• sriracha to taste

Instructions

1. Roast potatoes
2. Saute shallots in canola or peanut oil until soft.
3. Add ginger, garlic, and chiles and cook until caramelized and softened.
4. Deglaze pan with soy sauce.
5. Add tamarind, kecap manis, ketchup, spices, and sriracha and cook until thickened.
6. Taste sauce to correct seasonings.
7. Turn off heat and toss in potatoes.
8. Packaged fried shallots, fresh chiles, or cilantro are a nice topping too.
9. Eat hot or cold

Notes

• Original recipe from Shannon (in email)