Written for one request, published for everyone
Garlic Prawns with Crisp Potatoes and Spinach
Pan-crisped potato cubes tossed with garlicky prawns, blistered tomatoes, spinach and lemon.
- Total
- 30 min
- Hands on
- 25 min
- Serves
- 2
- Method
- hob
- Cuisine
- Mediterranean
Per serving · estimated
- Energy
- 410 kcal
- Protein
- 28 g
- Fat
- 16 g
- Carbs
- 37 g
Method
Step 1 of 9
Cut the potatoes into 2 cm cubes.
Potatoes
Step 2 of 9
Boil the potato in salted water for 9 minutes until a fork slides in easily, then drain well.
- Potatoes
Salt
What ‘ready’ looks like Step 3 of 9
Meanwhile slice the garlic, halve the tomatoes and chop the parsley.
Garlic
Cherry tomatoes
Flat-leaf parsley
Step 4 of 9
Heat the olive oil in a large frying pan over high heat.
Olive oil
Step 5 of 9
Fry the drained potato for 7 minutes, turning, until the faces are golden and crisp.
- Potatoes
Step 6 of 9
Add the garlic, chilli flakes and tomatoes and cook 2 minutes until the tomato skins blister.
- Garlic
Chilli flakes- Cherry tomatoes
What ‘ready’ looks like Step 7 of 9
Add the prawns and cook 3 minutes, turning once, until pink, opaque and cooked to 63 °C.
Raw peeled king prawns
What ‘ready’ looks like Step 8 of 9
Stir in the spinach until just wilted, about 1 minute.
Spinach
Step 9 of 9
Squeeze in the lemon, scatter the parsley and season with salt and pepper.
Lemon- Flat-leaf parsley
- Salt
Black pepper
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.