Step 1

In a Dutch Oven or large pot over medium heat, combine the oil, shallots and garlic. Cook, stirring until the shallots begin to brown, 8-10 minutes. Add the potatoes and stir to coat with the oil. Cook, stirring until the potato starch that coats the bottom of the pot starts to brown, about 5 minutes.

Step 2

Stir in the tomatoes, 1 cup of chicken broth, pepper flakes and salt. Bring to a simmer over medium-high heat, then distribute the potatoes in an even layer. Cook, occasionally scraping along the bottom of the pot with a spatula and gently fold the mixture, for 10 minutes, adjust the heat to maintain a simmer.

Step 3

Add 1/2 cup of the remaining broth and cook, stirring for another 10 minutes. Add the remaining 1 cup of broth in 2 additions in the same way, cooking for only 5 minutes after the final addition and stirring gently so the potatoes don't break up. Cover the pot, remove from the heat and let stand for 5 minutes.

Step 4

Stir in half the basil, then taste and season with salt and black pepper. Transfer the potatoes to a bowl and sprinkle with remaining basil.