Ingredients
3 cubed russet potatoes, medium sized
2 cloves garlic, minced
3/4 c milk, preferably whole
2 tspn chili powder
1 tspn coriander*
2 tbspn gochujang (korean red pepper paste)
2 tbspn honey
2 tbspn balsamic vinegar
2 tbspn coconut oil
*instead of using this as a powdered, dry ingredient you could substitute fresher whole coriander seeds (2 tspn) tied in a kitchen satchel
Preparation
Combine potatoes and garlic in a baking dish. Bake in oven at 400F for an hour.
Meanwhile, mix the remaining ingredients in a saucepan. Bring to boil over medium high heat, stirring frequently. Cover and simmer over medium low to low heat for 10-15 minutes, stirring occasionally, or until sauce becomes fragrant.
Remove coriander seeds if using fresh.
When potatoes are finished baking and slightly cooled, puree 3/4 c of potatoes with sauce. Pour the pureed sauce over remaining potatoes and serve warm.
