BVC Eats: Chipotle-garlic potatoes

I had this dish first in a restaurant in Miller, Indiana. It blew me away. This is my approximation. This serves four people, with leftovers.

1 cup water
1 whole head garlic, peeled, with stem-end cut off
2 lb. red or white potatoes, sliced in 1/4 inch rounds and then chopped in half
1 to 2 chipotle peppers, minced (these come in a can…save the sauce)
2 T flour per each hand-sized potato
1 T salt
1 T sugar or brown sugar
1 T olive oil

Boil the garlic for about 5 minutes in the water. Squeeze each clove of garlic out of its skin and put it back in the water. Discard the skins or save them for stock.

Add the potatoes (should be enough water to cover them). Add the chipotle pepper, salt, and sugar.

Cover and cook until the potatoes are soft. Drain, but reserve the drained water. Put the drained potatoes in a deep bowl.

In a small, heavy pan, heat the oil, then add the flour and stir until the flour is browned (i.e. make a roux).

Stir the roux into the potatoes to coat them evenly. Then stir in the drained garlicky water. Mix thoroughly to make a nice slurry. Pour the slurry into the potatoes and mix until the potatoes are coated.

Serve warm.

For later: put the leftover chipotle peppers into a jar with a tight lid and keep them frozen for that moment when you want just a scraping of smoky hot flava.

Chipotle is a magical ingredient. You can do stuff with small amounts of chipotle that blows people’s minds. Use it wisely.