Indian-spiced roasted potato salad with carrots

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This recipe is loosely based on a recipe in Yamuna’s Table, a vegetarian cookbook full of delicious, Indian-inspired recipes. I love using those flavors to cook delicious and healthy vegetables.
This makes a big batch—the leftovers are delicious—but if you don’t think you’ll be able to eat it all in a few days, just make a half-batch. I wouldn’t recommend freezing it—potatoes don’t freeze very well.

3 pounds waxy potatoes (Butterball, if you can find them)
2 tablespoons garlic oil or olive oil (plus more, for vinaigrette)
½ teaspoon sea salt or kosher salt
1 ½ teaspoons chili powder
6-12 carrots, peeled and grated finely
½ cup chopped cilantro
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1 tablespoon brown mustard seeds
1 tablespoon whole cumin seeds
1 cup vegetable broth, plus extra to taste
1 tablespoon garlic oil or olive oil
½ - 1 teaspoon salt
freshly ground pepper

1. Preheat the oven to 400 degrees. Scrub the potatoes and cut them into ½” dice.
2. Coat 2 large rimmed baking sheets with non-stick spray or oil (this makes cleanup a lot easier). Toss the potatoes with the garlic oil, salt and chili powder, and roast in the oven until they are golden-brown, tender, and browning on the bottom where they touch the baking sheets, about 30 minutes, but check them after 20 minutes, turning them over with a spatula.
3. Scrape the potatoes into a large bowl and fold in the carrots and cilantro.
4. Preheat a skillet over medium high heat. Add the mustard seeds, cover with the lid, and shake the pan until they begin to pop. Add the cumin seeds, cover them, and shake for 30 seconds or so while the mustard seeds continue to pop. When the cumin seeds are fragrant and toasted, remove the pan from the heat and add the broth, garlic oil, and salt. Whisk to combine, and pour the sauce over the potatoes. Taste for salt, and add freshly ground pepper to taste. If you think it could use more moisture, add more broth. Serve warm or at room temperature.
5. When eating the leftovers, you might want to add more broth, since the potatoes absorb the broth as it sits in the refrigerator. You might need to add more salt and pepper, too.