Cumin & Chive Mashed Potato Bake
Fresh out of the oven, sans cheddar this time though |
I've never been able to roast potatoes properly, hence this dish. I needed to serve potatoes in some way alongside roast meats and fish, and so I gravitated towards a potato bake. I know there are many luxurious versions with milk, butter etc. around, but I've avoided these in favour of something that isn't too unhealthy. Chives and potato are a classic combo, and I've incorporated cumin here as it's a favourite flavour of mine. The beaten egg gives the dish a bit of lightness. Truth be told, this is also my substitute to the traditional Bangladeshi aloo bhorta - especially as I can't get the right kind of dried chilli or mustard oil where I live right now. The amount below serves 4 as part of a main meal.
Ingredients:
- 300.00 g potatoes
- 1.00 teaspoon of powdered cumin
- 1.00 tablespoon of dried chives
- 1.00 tomato
- 1.00 egg
- Salt, to taste
- Freshly ground black pepper, to taste
- Cheddar to crumble, as desired
Method:
- Bring a saucepan full of water to boil. Cut the potatoes into cubes, and add to the saucepan along with a little salt. Cook until soft, around 20 minutes
- Preheat the oven to 180 degrees Celsius
- While the potatoes are boiling, halve the tomato and slice into thin slivers
- Beat the egg
- Once the potatoes have boiled, run them under cold water so that they cool enough to add the egg without cooking it
- Mash the potatoes, adding the tomato, cumin and chives
- Season as desired with salt and pepper, then mix in the egg
- Transfer the potato to an ovenproof dish, then top generously with crumbled cheddar
- Bake for 25 to 30 minutes and take out of the oven