Baked Cumin Potatoes

Ingredients

• 1 kg potatoes (mostly waxy)
• 2 tbsp olive oil
• Salt
• freshly ground pepper
• 2 tbsp cumin
• 200 g Emmental cheese
• parsley (for garnish)
• 1 head lettuce
• 1 bunch radishes
• 2 hard‑boiled eggs (size M)
• 1 box watercress
• 1 bunch chives
• 3 tbsp white wine vinegar
• Salt
• Pepper
• a pinch of sugar
• 5 tbsp oil
• 2 tbsp pumpkin seeds

Instructions

1. 1.

   Wash potatoes thoroughly and cut them in half lengthwise. Place them cut side up on a baking sheet lined with parchment paper. Brush with olive oil. Sprinkle with salt, pepper, and cumin. Bake in a preheated oven at 200°C (gas: level 3, fan: 180°C) for about 45 minutes.

2. 2.

   For the salad, tear the lettuce into bite‑sized pieces, rinse, and dry. Wash radishes, trim, and slice thinly. Cut eggs into eighths. Trim watercress. Rinse chives, dry, and cut into fine ribbons. Whisk vinegar with salt, pepper, sugar, and oil. Gently fold the salad ingredients into the dressing. Plate the salad and sprinkle pumpkin seeds on top.

3. 3.

   Turn on the oven grill. Transfer potatoes to shallow, heat‑proof serving dishes. Slice Emmental cheese thinly and lay over the potatoes. Melt under the grill. Serve garnished with parsley.