Roasted Prawns with Potato and Garlic Herb Butter
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Succulent prawns and golden roasted potatoes tossed in aromatic garlic herb butter, finished with a squeeze of fresh lemon. A simple yet elegant dish that's restaurant-quality but surprisingly easy to prepare.
Ella x
Ingredients
- 500 glarge prawns(peeled and deveined)
- 600 gwaxy potatoes(cut into 2cm cubes)
- 80 gbutter
- 5garlic cloves(minced)
- 3 tablespoonsfresh parsley(finely chopped)
- 2 teaspoonsfresh thyme
- 3 tablespoonsolive oil
- 1lemon
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonpaprika(smoked optional)
- 100 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Toss the potato cubes with 2 tablespoons of olive oil, half the sea salt, and pepper. Spread on a baking tray in a single layer.
Tip: Cut potatoes evenly so they cook at the same rate.
- 2
Roast the potatoes for 15-18 minutes until they begin to turn golden at the edges, stirring halfway through cooking.
Tip: Don't skip the stirring step to ensure even browning.
- 3
While potatoes roast, prepare the garlic herb butter by mixing softened butter with minced garlic, parsley, thyme, remaining salt, pepper, and paprika in a small bowl.
Tip: If butter is cold, let it soften at room temperature for easier mixing.
- 4
Pat the prawns dry with paper towels and toss with the remaining 1 tablespoon of olive oil and a pinch of salt.
Tip: Dry prawns will sear better and develop a nice golden exterior.
- 5
Remove the partially cooked potatoes from the oven. Create a space in the center and add the herb butter, allowing it to melt slightly. Scatter the prawns over the potatoes.
Tip: Arrange prawns in a single layer for even cooking.
- 6
Pour the white wine around the tray (not directly on prawns). Return to the oven and roast for 6-8 minutes until prawns are pink and just cooked through.
Tip: Prawns cook quickly; overcooking makes them tough and rubbery.
- 7
Remove from the oven and gently toss everything together, allowing the melted herb butter to coat both prawns and potatoes. Squeeze fresh lemon juice generously over the dish.
Tip: The lemon juice adds brightness and cuts through the richness of the butter.
- 8
Transfer to a serving platter or individual bowls, drizzle with any pan juices, and garnish with extra fresh parsley and lemon wedges.
Tip: Serve immediately while everything is still warm.
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