Spicy Roasted Potato Salad
Recipe created by United States Potato Board
Cubes of russet potatoes are tossed in aromatic spices, roasted until they're golden brown, and then tossed in low-fat yogurt with cucumbers and cilantro to make this Indian-inspired potato salad that's low in fat but high in flavor.
| Ingredients | Measures |
|---|---|
| Vegetable oil | ½ cup |
| Cumin seed | 4 teaspoons |
| Black mustard seed | 4 teaspoons |
| Ground ginger | 2 teaspoons |
| Red chili flakes | 2 teaspoons |
| Turmeric | 2 teaspoons |
| Russet potatoes, unpeeled, cut into ¾-inch cubes | 6 pounds |
| Salt | 1 teaspoons |
| Cucumber, peel partly removed in strips, seeded and sliced ¼-inch thick | 4 cups |
| Low-fat yogurt | 2 cups |
| Chopped cilantro | ½ cup |
| Seeded, finely chopped serrano chilies | 2 tablespoons |
Method
In large saute pan, heat oil. Add cumin seed, mustard seed, ginger, chili flakes and turmeric; sizzle about 30 seconds or until fragrant. Add potatoes and salt; toss to coat potatoes with spices.
Transfer potatoes to sheet pan; roast in 400°F oven about 30 minutes or until potatoes are golden and tender, stirring occasionally to brown potatoes evenly. In large bowl, combine potatoes with remaining ingredients.
Yield: 24 servings
As the demand for lighter, healthier menu options and bold global flavors continues to grow, potatoes provide the perfect canvas for menu innovation.
Presented by
