Gujarti Style Roasted Potato Salad Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
Olive oil spray,
2 lbs: New potatoes, diced
1 tsp: Paprika,
3 each: Carrots, julienned
1/4 cup: Parsley,
1/2 tbsp: Mustard seeds,
1 tsp: Cumin seeds,
2 tbsp: Extra-virgin olive oil,
1/2 cup: Stock,
2 tbsp: Lemon juice,
Salt & pepper,
3 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp