Modern Spice Potato Salad

The cookbook Modern Spice, by Monica Bhide, is a great inspiration to me.  Monica has a recipe for potato “tikkis” (patties) that is the inspiration for this dish.  Instead of mashing everything up and forming patties that need to be fried, I just toss all of the ingredients in a bowl and serve.  This can be made with Yukon Gold potatoes, purple potatoes, sweet potatoes or any combination.  Fresh pomegranate seeds would be an awesome addition to this dish, but I have no idea of their FODMAP content.

1 1/4 to 1 1/2 lbs of potatoes
olive oil
3/4 cup small diced red bell pepper
1/2 cup chopped green onion tops
1/4 tsp or more cayenne pepper
1/4 cup minced fresh cilantro OR 1 serrano pepper, finely minced
1/2 cup chopped lightly salted peanuts
juice of half a lemon
garlic oil

Preheat oven to 400F.  If using sweet potatoes, peel them.  Cut potatoes into chunks about 1/2 inch in size.  Toss with a couple of tablespoons of olive oil and season with salt and pepper.  Roast in the hot oven, turning once or twice, until the potatoes are cooked through and starting to get a little crispy.  Depending on your potatoes, this could take from 20 –  30 minutes.  When they are done, remove from oven and toss in a bowl with the remaining ingredients. Adjust seasoning.

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