Gujarti Style Roasted Potato Salad

Recipe Ingredients

		Olive oil spray
2 lbs	908g / 32oz	New potatoes - diced
1 teaspoon	5ml	Paprika
3		Carrots - julienne
1/4 cup	59ml	Parsley
1/2 tablespoon	7.5ml	Mustard seeds
1 teaspoon	5ml	Cumin seeds
2 tablespoons	30ml	Extra-virgin olive oil
1/2 cup	118ml	Stock
2 tablespoons	30ml	Lemon juice
		Salt and pepper
3 tablespoons	45ml	Pistachios - chopped

Recipe Instructions

Preheat oven to 375F.

Spray a baking dish with oil and spread potatoes in a single layer. Spray potatoes with oil and sprinkle with paprika

Bake until pale gold and just cooked, 35 to 40 minutes. Scrape into a mixing bowl; fold in carrots and parsley. Preheat a pan over moderately high heat.

Add mustard seeds, cover and cook until they begin to splutter.

Add cumin seeds and cook gently for a few seconds. Remove pan from heat and add olive oil, stock and juice, whisk to mix. Pour over vegetables, season and toss to mix

Garnish with pistachios.

Source:
Mark Haugen of Tejas, Minneapolis, MN

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.