Gujarti Style Roasted Potato Salad
Yield
8 servingsPrep
15 minCook
45 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
olive oil
spray |
*
|
| 2 | pounds |
new potatoes
diced |
|
| 1 | teaspoon |
paprika
|
|
| 3 | each |
carrots
julienned |
|
| ¼ | cup |
parsley leaves
|
|
| ½ | tablespoon |
mustard seeds
|
|
| 1 | teaspoon |
cumin seeds
|
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| ½ | cup |
stock
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | x |
salt and black pepper
|
*
|
| 3 | tablespoons |
pistachio nuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
olive oil
spray |
*
|
| 907.2 | g |
new potatoes
diced |
|
| 5 | ml |
paprika
|
|
| 3 | each |
carrots
julienned |
|
| 59 | ml |
parsley leaves
|
|
| 7.5 | ml |
mustard seeds
|
|
| 5 | ml |
cumin seeds
|
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 118 | ml |
stock
|
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | x |
salt and black pepper
|
*
|
| 45 | ml |
pistachio nuts
|
|
Directions
Preheat oven to 375℉ (190℃).
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.
Garnisnh with pistachios.
