Ingredients:

To roast potatoes:

• 3 medium Idaho® russet potatoes
• salt, to taste
• 1 tablespoon vegetable oil

For the dressing

• ¾ cup vegan aioli (get a recipe here!)
• 4 tablespoons roasted bengal gram, ground
• ½ teaspoon fried red chili flakes (find out how to make them here!)
• 1 tablespoon water
• Salt, to taste

For the assembly

• ½ green mango, peeled and grated
• ¼ cup fried onions (see notes)
• 2-3 tablespoons fried garlic (see notes)
• ½ small red onion, sliced
• a handful of fresh cilantro, chopped
• 2 tablespoons roasted peanuts (plain or salted, to choice)

Directions:

Roast the potatoes

1. Wash and peel the potatoes. Cut each one first vertically in half. Then vertically in half again. Then slice them into bite-sized pieces.
2. In a deep saucepan, add the chopped potatoes and cover them with water. Salt the water. Bring to a boil, then simmer for 15 minutes. A fork inserted should go through with almost no resistance. Drain.
3. Preheat oven to 450°F (230°C). Set the baking rack to the lowest position.
4. In a medium baking tray, toss the boiled potatoes with the oil and spread them out, making sure the largest, flat surface is facing down.
5. Sprinkle with salt, to taste
6. Bake in the lowest rack of the preheated oven at 450°F (230°C) for 15 minutes.
7. Remove from the oven and set aside.

Make the dressing

1. Combine all the ingredients in a bowl, seasoning with salt to taste.

Assemble

1. In a bowl, combine the roasted potatoes, grated green mango, fried onion, fried garlic, red onion along with the aioli. Toss to combine.
2. Alternatively, you may choose to serve this with the dressing drizzled.
3. Garnish with cilantro and roasted peanuts.
4. Can be served both warm or chilled.