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| Home -> [Appetizers, Roasted, Salads, Vegetables] -> [Gujarti style roasted potato salad Recipe] |
Gujarti style roasted potato salad
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Appetizers, Roasted, Salads, Vegetables |
Rating: |
0 |
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Ingredients:
| | Olive oil spray | | 2
| lbs | New potatoes, diced | | 1
| tsp | Paprika | | 3
| | 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 |
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Procedures:
| 1 | Preheat oven to 375°F. | | 2 | Spray a baking dish with oil & spread potatoes in a single layer. | | 3 | Spray potatoes with oil & sprinkle with paprika. | | 4 | Bake until pale gold & just cooked, 35 to 40 minutes. | | 5 | Scrape into a mixing bowl; fold in carrots & parsley. | | 6 | Preheat a pan over moderately high heat. | | 7 | Add mustard seeds, cover & cook until they begin to splutter. | | 8 | Add cumin seeds & cook gently for a few seconds. | | 9 | Remove pan from heat & add olive oil, stock & juice, whisk to mix. | | 10 | Pour over vegetables, season & toss to mix. | | 11 | Garnisnh with pistachios |
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