Preheat the oven to 450°F. Line a large baking sheet with parchment paper.

Set a fine-meshed sieve over a small heatproof bowl and line a small plate with a paper towel. Set aside.

In a small pot, add ¼ cup olive oil and a couple turns of freshly cracked black pepper. Heat oil over medium heat then add sliced garlic. Spread garlic into a single even layer. Reduce heat to medium-low. Cook for 2-3 minutes, stirring continuously to prevent burning, until garlic is golden brown and crispy.

Pour oil over strainer and transfer crispy garlic to the paper towel-lined plate. Sprinkle a bit of salt over the garlic. Set aside.

In a large heavy-bottomed pot, combine 1 quart of water, potatoes, 1 tbsp kosher salt, and baking soda. Bring to a rolling boil, reduce to simmer, and cook until fork inserted comes out easily (with little to no resistance). This should take about 10 minutes.

Drain potatoes and let rest in colander for 1 minute to allow extra moisture to evaporate.

Add potatoes to a large bowl. Pour over garlic-infused oil and add 1 tsp kosher salt and ¼ tsp black pepper. Toss well to completely coat potatoes in oil and seasoning. Transfer potatoes to the prepared baking sheet, spreading out into an even layer. Roast potatoes for 35-40 minutes until dark golden brown and crispy.

While potatoes are roasting, prepare the sauce. In a small skillet over medium heat, toast the coriander and cumin seeds for 3-4 minute until fragrant. Add to a mortar and pestle (or spice grinder) and grind into a coarse powder. Set aside.

In a large shallow pot or skillet, heat butter and olive oil over medium-high. Once butter starts to sizzle, add shallots, garlic, and a pinch of salt. Saute for 2-3 minutes until garlic starts to brown and shallots are soft and translucent. Stir in ground coriander and cumin, a pinch of red pepper flakes, curry powder, and tomato paste. Cook for 1-2 minutes until tomato paste darkens in color and spices are fragrant.

Pour in pumpkin puree and coconut milk. Stir well to combine. Bring mixture to a simmer and cook for 3-4 minutes to infuse the flavors and warm up the pumpkin and milk. Season sauce with salt and pepper, as desired.

Spread a generous amount of pumpkin sauce on a plate. Top with crispy fingerling potatoes, chopped fresh parsley, a drizzle of chili oil, and the reserved crispy garlic. Enjoy!