Garlic, Tomato Prawns with Crispy Feta Potatoes

This is a bold, one-pan summer dinner built around crispy roast potatoes and juicy prawns simmered in a spiced Ardmona tomato base. Finished with feta, coriander, lemon and a dollop of aioli, it’s salty, spicy, rich and fresh all at once, and deeply satisfying with very little effort.

Thanks to Lucy Tweed for the Ardmona recipe inspiration! We highly recommend you follow her Instagram site for more delicious recipe ideas… https://www.instagram.com/everynightoftheweek/?hl=en

4 to 5 medium potatoes, peeled and cut into 1 to 2 cm cubes
olive oil
salt, for seasoning
500 g raw peeled prawns, tails on
2 tsp Old Spice seasoning
3 garlic cloves, crushed
400 g can Ardmona crushed tomatoes
8 coriander stems, finely chopped
chilli flakes or fresh chilli, to taste
100 g feta, crumbled
1 handful coriander leaves, roughly chopped
mayonnaise or aioli, to serve
1 lemon, cut into wedges

1. Heat the oven to 220 degrees fan forced and place a 20 to 25 cm cast iron pan inside to preheat.
2. Toss the potatoes with olive oil and salt, then carefully add them to the hot pan and return to the oven.
3. Roast the potatoes, tossing once halfway through, until golden, crisp on the edges and just tender.
4. While the potatoes cook, place the prawns in a bowl with the Old Spice seasoning, garlic, Ardmona crushed tomatoes, chopped coriander stems and chilli, and toss to combine.
5. Remove the pan from the oven, season the potatoes lightly with more salt if needed, then add a small splash of olive oil to the pan.
6. Ladle the prawn and tomato mixture into the hot pan so it begins to sizzle immediately.
7. Return the pan to the oven and cook until the prawns are just cooked through and the sauce is bubbling and rich.
8. Toss the coriander leaves through the potatoes along with the feta, then scatter this mixture back over the prawns and sauce.
9. Finish with a dollop of mayonnaise or aioli and serve with lemon wedges for squeezing.

HINTS
1. Frozen Australian prawns work beautifully here and are great to keep on hand for fast dinners.
2. Adjust the chilli to suit your heat tolerance, this dish loves a little kick.
3. Serve straight from the pan with crusty bread to scoop up the sauce.