Grilled Prawns with Crispy Garlic Potatoes and Lemon Herb Butter

Instructions

1. 1

   Toss the potato cubes with 3 tablespoons of olive oil, half the minced garlic, rosemary, thyme, salt, and pepper. Spread on a baking sheet and roast at 400°F for 20-22 minutes, stirring halfway through, until golden and crispy.

   Tip: Ensure potatoes are cut uniformly for even cooking.

2. 2

   While potatoes roast, pat the prawns dry with paper towels and season both sides with paprika, remaining salt, pepper, and chili flakes.

   Tip: Dry prawns grill better and get a nicer crust.

3. 3

   Heat a grill pan or outdoor grill to high heat. Brush with remaining olive oil to prevent sticking.

   Tip: A screaming hot grill ensures prawns cook quickly and develop a charred exterior.

4. 4

   Grill the prawns for 2-3 minutes per side until they turn opaque and develop light char marks. Transfer to a plate.

   Tip: Don't overcook prawns as they become rubbery—they cook very quickly.

5. 5

   In a small skillet, melt butter over medium heat and add the remaining minced garlic. Sauté for about 1 minute until fragrant, then add lemon juice and zest.

   Tip: Keep the heat moderate so the garlic doesn't burn and turn bitter.

6. 6

   Remove the roasted potatoes from the oven and transfer to a serving platter. Arrange the grilled prawns over and around the potatoes.

   Tip: Serve immediately while everything is hot.

7. 7

   Drizzle the warm lemon garlic butter over the prawns and potatoes, garnish with fresh herb sprigs, and serve with extra lemon wedges on the side.

   Tip: The butter creates a luxurious sauce that brings all the flavors together.