Preheat the oven to 400ºF (205ºC). Position an oven rack in the center position. Line a baking sheet with parchment paper.

Toss the potatoes with 2 tablespoons of olive oil and a pinch of salt. Spread the potatoes over the baking sheet. Bake the potatoes for 30 minutes, then carefully stir the potatoes and bake them for another 5 to 10 minutes, until they are golden and crisp.

While the potatoes are cooking, prepare the sambal sauce. Blend the crushed tomatoes, onions, garlic, and sambal oelek in a food processor until you get a relatively smooth red sauce. Alternatively, you can add the ingredients to a wide-mouth mason jar and blend everything with an immersion blender.

Heat the remaining tablespoon of olive oil in a pan over medium heat. Add the tomato sauce to the pan and cook for about 8 to 10 minutes. The sauce will sputter. Once it starts sputtering and splashing everywhere, reduce the heat to a low simmer. Add the coconut milk, brown sugar, and about a teaspoon of kosher salt and stir until the coconut milk is combined. Cook for another 5 to 7 minutes. Taste the sauce and adjust the seasoning to your liking, adding more salt, sugar or coconut milk.

Once the potatoes are done roasting, pour them into a bowl. Toss the potatoes with about 1/3 to 1/2 cup of the sambal sauce. Add more sauce if you like.

Garnish the potatoes with sliced scallions and Thai basil leaves, if using. Serve immediately.