1 1/2 pounds purple potatoes, cut into mini-potato size
1 1/2 pounds mini white potatoes
12 bamboo leaves, soaked overnight in water
1 tablespoon vegetable oil
2 cups fresh basil leaves, picked and torn
5 tablespoons almond oil
1 1/2 teaspoons kosher salt
1 teaspoon black peppercorns, cracked
2 teaspoons white truffle oil
Turmeric Goat Yogurt Sauce, for serving, recipe follows
Finely grated zest of 2 lemons, for garnish
Green onions, finely sliced, for garnish
5 tablespoons goat milk yogurt
1/4 teaspoon ground turmeric
Pinch kosher salt
Pinch cracked black peppercorns
1 clove garlic, pureed
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