Roasted Potato Salad

Submerge the potato chunks in water from 30 min to upto overnight to allow it to lose any extra starch. Take some water in a pan and pour water in it. Submerge the potatoes in cold water in the pan. Turn the heat on and set it to medium to boil the potatoes. Add some baking soda and salt and stir to mix.

Boil the potatoes till they are 90% done. At this stage drain them over a strainer. Heat the oil in another pan over medium heat and add in the garlic. Once the garlic behinds to brown, strain it over a bowl and reserve the oil.

Transfer this oil back in the pan and heat over medium flame. Add the boiled potatoes to the oil and begin roasting in the oil. Turn once one side develops a golden brown colour and a crispy skin. Repeat till the potato develops the colour evenly. Strain once done and keep aside while you make the dressing.

Take the mayonnaise/hung curd in a mixing bowl. Add in the cheese, salt, kasoori methi, chilli flakes, chopped onions and mustard oil. Mix together well. Now add in the chopped tomatoes, spring onion, chopped coriander and crush in papri. Mix well. Finally add in the potatoes, mix well together using a light hand and a spoon. Serve warm garnished with spring onions.

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Longer you soak the potatoes in water, the more starch will be released. and the potatoes will come out crispy at the end. Always season the water well before boiling the potatoes in it. Allow the colour to develop slowly on each side, do not hurry. The salad can be served warm and cold.