A weeknight feast; perfect after a long day at work and a cold, wet Winters’ day. We weren’t too sure about the recipe at first but it’s definitely a keeper!
Salt-baked Potatoes with Prawns, Jalapeño & Coriander Butter – to serve 4
- 4 baking potatoes
- 1 tbsp sea salt flakes
- 75g butter, softened
- 2 shallots, finely chopped
- 2 garlic cloves, crushed
- 2 tbsp chopped jalapeño peppers
- 1 lime, zest and juice
- small bunch of coriander, chopped
- 175g cooked prawns
Heat the oven to 220C/fan 200/gas 7.
Rub a little oil over the potatoes and prick them all over with a fork, sprinkle with the salt and put on the top shelf of the oven.
Bake for 20 minutes, then turn the oven down to 190C/fan 170/gas 5 and bake for about an hour or until the skin is crispy and the potatoes are soft inside.
Beat the butter until creamy, then stir in the shallots and garlic. Add the jalapeño peppers, lime zest, coriander and some seasoning.
Split the cooked potatoes, divide the prawns between them and spoon the butter on top. Put back into the oven for a few minutes and squeeze over the lime juice before serving.
Wine Suggestion: A fresh white, like an Albariño from the Rías Baixas DO,in Spain.
(Original recipe from BBC Good Food)