Easy and tasty baked mashed potatoes with spicy almond crust
If you are like me, potatoes fixed any way are delectable. One of my favorite, however, is mashed potato. But my challange here is to transform this ordinary dish into one that brings forth oohhs and aahhs.Easy and tasty baked mashed potatoes with spicy almond crustserves 4-66 large russet potatoes1/2 teaspoon turmeric4 cloves garlic, mashed1/8 teaspoon cayenne pepper1 teaspoon grated fresh ginger
1/2 cup olive oil1 medium red onion, julienned1 cup coarsely chopped almonds1 tablespoon harissa, red pepper paste1 teaspoon ground coriander1 teaspoon ground cumin1 teaspoon pomegranate powder4 tablespoons lemon juicezest of one lemonsalt and pepper to taste-Peel and cut the potatoes into 2-inch cubes. Place the potato in a heavy pan and cover with water. Add the turmeric and salt and bring to a boil. Cook over medium heat until the potatoes are done. Remove from the stove and set aside.-Take the potatoes out of the water, save the water, and place in a bowl. Add half of the garlic, the cayenne pepper, the ginger, 1/4 cup olive oil and salt. Mash the potatoes into smooth paste. Add some of the cooking water if the potatoes are dry.-Spoon the mashed potatoes into deep baking dish. Smooth the surface and set aside.-To make the almond crust: Heat the rest of the olive oil and saute the onion over medium- low heat for 5 minutes. Add the almonds, the Harrisa, the coriander, the cumin, the pomegranate powder, the lemon juice, the lemon zest and the salt. Stir and cook for couple minutes.-Spoon the almond mixture evenly over the the mashed potatoes.-Bake in 375 degree F. oven for 30 minutes. Serve hot with tomato salad for great meal.Would you like more mashed potatoes recipe? I would love to hear from you, write your comments or questions and let me know what do you think.-