METHODPlace the Albert Bartlett potatoes in a medium saucepan and fill with cold water until potatoes are just covered. Bring to the boil and cook until they are fork tender.
Drain the Albert Bartlett potatoes well then transfer them to a bowl and well then mash with a fork or a potato masher.
Add in the spices, chili, coriander, lemon juice, and season generously. Mix well until fully incorporated.
To build the toasties, add a teaspoon of mayonnaise to all four slices of bread.
Divide the potato mix and spoon it onto two slices of bread. Use the back of spoon or a knife to gently compress and flatten the potato mix.
Sprinkle the cheese over the potato then top with the other slice of bread, with coated side on the inside.
Use the remaining mayonnaise to coat both outsides of the toastie.
In a frying pan on medium-high heat, add a splash of oil or knob of butter. Once hot add the toasties and cook on both sides until golden and crispy.
Slice in half then serve hot with the coriander yogurt and red pickled onions – enjoy!
While Albert Bartlett potatoes are cooking, make the coriander yogurt. Add all the ingredients to a blender and blitz until smooth. Season to taste then refrigerate until serving.
Serves: 2
Preparation: 20 mins
Cooking: 15 mins
2-3 Albert Bartlett Rooster Potatoes, peeled and cut into chunks
1 red chili, finely sliced (deseeded if preferred)
¼ tsp paprika
¼ tsp Garam Masala (or mild curry powder)
¼ tsp ground cumin (or ground coriander)
Small handful of coriander, stalks and leaves finely chopped
1 tbsp lemon juice
Salt and pepper
80g mayonnaise
80g cheddar cheese, grated
4 slices of white bread
Oil or butter, for frying
For coriander yoghurt:
Large handful coriander, leaves and stalks
2 tbsp natural yogurt
1 garlic clove, peeled
1 tbsp lemon juice
Salt and pepper