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

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