Prawns, Salsa Verde & Golden, Crispy Potatoes
An Original Recipe by Not Quite Nigella
Preparation time: 10 minutes
Cooking time: 55 minutes
Serves: 4-6 people
- 1kg/2.2lbs. baby/chat potatoes
- 2 tablespoons polenta
- 1/4 cup extra virgin olive oil (or melted goose/duck fat if you have it)
- 1kg/2.2lbs. prawns, peeled or leave unpeeled with heads on, your preference
- 2 tablespoons extra virgin olive oil
For salsa verde
- 2 cloves garlic, peeled
- 1 golden eschallot, peeled
- 1 tablespoons capers packed in salt, rinsed and drained
- 3 anchovies
- 3 tablespoons red wine vinegar
- 1 cup parsley (flat leaf)
- 1/2 cup fresh mint leaves
- 1/2-1 teaspoon mustard (depending on how you like it, we have a very hot mustard so I used 1/2 teaspoon)
- 1/2 cup extra virgin olive oil
Step 1 - Preheat oven to 220C/428F. Cook the potatoes in boiling water for 10 minutes. Drain and cut in half. Place the potatoes back into the pot and stir with the polenta and olive oil and place the lid on. Shake the pot vigorously with the lid clamped down to bash up the sides (this makes them extra crunchy). Bake in preheated oven for 30 minutes. Turn over the potatoes and then bake for 15 minutes.
Step 2 - When the potatoes have a few minutes to go, make the salsa verde. It's a matter of putting all the ingredients in a food processor and blending it for 30-40 seconds until smooth.
Step 3 - Once the potatoes are done, remove from the tray and place on the serving plate. Place the prawns on the same baking tray and drizzle with the two tablespoons of oil and bake for 5 minutes or until cooked through. They don't need long and cook very quickly.
Step 4 - Place prawns on top of the potatoes and spoon over the salsa verde.