Recipe - Gujarti Style Roasted Potato Salad

Olive oil spray
2 pound New potatoes, minced
1 teaspoon Paprika
3 Carrots, julienned
One fourth cup Parsley
One half tablespoon Mustard seeds
1 teaspoon Cumin seeds
2 tablespoon Extravirgin olive oil
One half cup Stock
2 tablespoon Lemon juice
Salt & pepper
3 tablespoon Pistachios, chopped

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini