Thai-inspired roasted potato salad

Cut each Yukon gold potato into the same size pieces, eight per potato, so they cook at the same rate.

Cover with cold water in a saucepan over medium-high heat; add salt, ground coriander, turmeric and a pinch of baking soda; stir and bring to a simmer.

Lower to medium and cook until just barely tender, a knife slides in but they do not fall apart; slightly undercooked is better.

Drain very well, sitting in the strainer 5 to 10 minutes.

Arrange skin side down on a foil-lined pan generously brushed with vegetable oil.

Optionally cool fully, cover with plastic and chill well, since a cold potato roasts crispier.

Brush generously with oil over the top and sprinkle with salt.

Roast in the center of a 475F oven about 35 minutes, without flipping, until browned and crusty.

Cool to between barely warm and room temperature.

Whisk the dressing: garlic, grated ginger, minced shallot, rice vinegar, lime juice, tamarind paste, fish sauce, black pepper, brown sugar, vegetable oil and the chili sauce.

Add the potatoes and the oil from the pan to a large mixing bowl with sliced red onion, red bell pepper, jalapeno, chopped roasted peanuts and torn cilantro, basil and mint.

Pour in the dressing, mix thoroughly right before serving, and transfer to a plate.

Garnish with more herbs, vegetables and a last sprinkling of chopped peanuts.