Ingredients
- 300g baby potatoes, cooked
- 1tbs of sunflower oil
- Sea salt and black pepper
- 120ml olive oil
- 6 cloves garlic, crushed
- 2 red chillies, diced
- 1tbs paprika
- 300g prawns, de-shelled and cleaned
- 100g sun-dried tomatoes, diced
- Juice of half a lemon
- Handful parsley, chopped
- 1 crusty sourdough baguette
- Preheat the air fryer to 200 degrees. Cut the cooked baby potatoes into halves or quarters, keeping them all about the same small size. Place them in a bowl, add the sunflower oil and a good pinch of sea salt, and mix to coat them evenly. Place in the air fryer and cook for 10 minutes (shaking after five minutes) to get them crispy.
- When the potatoes are cooking, start to cook the prawns. Heat a nonstick frying pan over a medium heat and add the olive oil. Add the garlic, chilli and paprika and cook for two minutes, stirring regularly and controlling the heat so the garlic doesn’t burn. Add the prawns and cook for two minutes, then stir well or turn the prawns and cook for a further minute until pink all over and cooked through. Then remove the pan from the heat.
- Place the crispy roast baby potatoes into a bowl and add the diced semi-dried tomatoes and one tablespoon of the oil from the prawns. Stir well to coat evenly, then place the potatoes in a serving dish.
- Spoon the prawns and the oil from the pan into a serving dish. Finish with some lemon juice, a pinch of sea salt and some chopped parsley. Serve alongside the dressed baby potatoes and some crusty bread to mop up all the juices.
