After a fairly balmy introduction to November, the temperatures are finally beginning to dip here and there, and the oven is officially back in play. Creamy potatoes to the rescue.
But not just any creamy potatoes. Instead, take two minutes to open two cans and blend up a blissfully fast, tangy, and downright dreamy mixture of rich coconut milk, hot serrano pepper, a little garlic, and a handful of acidic tomatillos. And because poblano peppers and potatoes are always fast friends, throw a little extra green on top. Let the oven take care of the rest. The result is comforting, warming, unexpectedly zippy, and entirely irresistible.
This sauce obviously works well on potatoes, but no one would blame you if you started roasting all kinds of things in it (beans!). If you try something different, be sure to share it in the comments.
Potatoes and Poblano Roasted in Spicy Coconut-Tomatillo Sauce
serves 4 generously
1 lb baby gold potatoes, halved or quartered into bite-size pieces
1 small-medium poblano pepper, seeded, trimmed, and cut into 1/4-inch dice
1 12-oz can whole tomatillos, drained (about 4-5 small whole tomatillos)
1/2 cup full-fat coconut milk
1 serrano pepper, trimmed and seeded, roughly chopped
1 small-medium clove garlic
1/2 tsp fine sea or kosher salt
1/4 tsp ground coriander
Heat oven to 425.
Lay the chopped potatoes in one layer in a baking dish that fits them fairly snugly. Sprinkle the chopped poblano over, keeping them toward the center and away from the edges of the dish.
Use a small food processor or immersion blender to blend the tomatillos, coconut milk, serrano pepper, garlic, salt, and coriander. Pour slowly and evenly over potatoes.
Bake 55 minutes, or until potatoes are browned, tender, and the sauce is thickened and bubbling. Let cool five minutes before serving.