Gujarti Style Roasted Potato Salad

• 1 x olive oil spray
• 2 pounds new potatoes diced
• 1 teaspoon paprika
• 3 each carrots julienned
• 1/4 cup parsley leaves
• 1/2 tablespoon mustard seeds
• 1 teaspoon cumin seeds
• 2 tablespoons olive oil, extra-virgin
• 1/2 cup stock
• 2 tablespoons lemon juice
• 1 x salt and black pepper
• 3 tablespoons pistachio nuts

1. Preheat oven to 375F (190C).
2. Spray a baking dish with oil and spread potatoes in a single layer.
3. Spray potatoes with oil and sprinkle with paprika.
4. Bake until pale gold and just cooked, 35 to 40 minutes.
5. Scrape into a mixing bowl; fold in carrots and parsley.
6. Preheat a pan over moderately high heat.
7. Add mustard seeds, cover and cook until they begin to splutter.
8. Add cumin seeds and cook gently for a few seconds.
9. Remove pan from heat and add olive oil, stock and juice, whisk to mix.
10. Pour over vegetables, season and toss to mix.
11. Garnisnh with pistachios.

olive oil spray, potatoes, paprika, carrots, parsley, mustard seeds, cumin seeds, olive oil, stock, lemon juice, salt, pistachio nuts

Taken from recipeland.com/recipe/v/gujarti-style-roasted-potato-sa-37135 (may not work)