Gujarti style roasted potato salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Olive oil spray | ||
| 2 | pounds | New potatoes, diced |
| 1 | teaspoon | Paprika |
| 3 | eaches | Carrots, julienned |
| ¼ | cup | Parsley |
| ½ | tablespoon | Mustard seeds |
| 1 | teaspoon | Cumin seeds |
| 2 | tablespoons | Extra-virgin olive oil |
| ½ | cup | Stock |
| 2 | tablespoons | Lemon juice |
| Salt & pepper | ||
| 3 | tablespoons | Pistachios, chopped |
Directions
Preheat oven to 375F. Spray a baking dish with oil & spread potatoes in a single layer. Spray potatoes with oil & sprinkle with paprika.
Bake until pale gold & just cooked, 35 to 40 minutes. Scrape into a mixing bowl; fold in carrots & parsley.
Preheat a pan over moderately high heat. Add mustard seeds, cover & cook until they begin to splutter. Add cumin seeds & cook gently for a few seconds. Remove pan from heat & add olive oil, stock & juice, whisk to mix. Pour over vegetables, season & toss to mix. Garnisnh with pistachios.
Yamuna Devi, "Yamuna's Table"
Submitted By MARK SATTERLY On 11-13-95