Hasselback potatoes served with prawns and veggies- the perfect lunch or meal prep option! We added tomatoes, cucumber, sweetcorn and more to this bowl.
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I'm taking a break from grains today and going with hasselback potatoes! I love making hasselback potatoes because they are a great side dish. They go well with a variety of ingredients and on this occasion, we served them with prawns and veggies.
How To Make Hasselback Potatoes Served with Prawns and Veggies
- Heat a splash of oil in a pan and add 8-9 large shrimps. Season shrimps with salt to taste, pepper to taste, a pinch of garlic powder and a splash of lemon juice. Cook on each side for 5-7 minutes or until done.
- Add 1 handful of chopped cherry tomatoes to a bowl,1-2 handfuls of baby spinach, 2-3 hasselback potatoes (find full recipe on sims home kitchen online), ¼ cup of sweetcorn, ¼ of chopped cucumber, a sprinkle of red onions (optional) and Greek yogurt/sour cream.
How To Make Hasselback Potatoes
- Preheat oven at 200C/180C fan/gas 6. Wash 1kg of potatoes and pat them dry.
- Place one potato on a wooden spoon and cut across evenly. The wooden spoon is to ensure that the potato stays intact. Repeat this step with the rest of the potatoes.
- Rub the oil and the seasoning into the potatoes and bake on the lowest shelf for 1 hour 20 minutes or until cooked.
- Remove from the oven and serve.
Click here for a more detailed hasselback recipe.
Storage
This bowl can be refrigerated for 2-3 days.
Alternatives
Feel free to customize this bowl and add your favorite veggies.
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Hasselback Potatoes Served with Prawns and Veggies
Hasselback potatoes served with prawns and veggies- the perfect lunch or meal prep option! We added tomatoes, cucumber, sweetcorn and more to this bowl.
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Servings: 1 person
Calories: 705kcal
Equipment
- 1 Saucepan
- 1 mixing bowl
- 1 wooden spoon
Ingredients
- 8 large shrimp/prawns
- Lemon juice to taste
- Salt to taste
- Pepper to taste
- Garlic powder
- 1 handful of cherry tomatoes chopped
- 1 handfuls of spinach
- 2 hasselback potatoes
- ¼ cup of sweetcorn
- ¼ cucumber chopped
- red onions to taste chopped optional
- Greek yoghurt/sour cream
- A splash of olive/sunflower/vegetable oil
Instructions
- Heat a splash of oil in a pan and add 8-9 large shrimps. Season shrimps with salt to taste, pepper to taste, a pinch of garlic powder and a splash of lemon juice. Cook on each side for 5-7 minutes or until done.
- Add 1 handful of chopped cherry tomatoes to a bowl,1-2 handfuls of baby spinach, 2-3 hassleback potatoes (see notes for full recipe), ¼ cup of sweetcorn, ¼ of chopped cucumber, a sprinkle of red onions (optional) and Greek yoghurt/sour cream.
Notes
How To Make Hasselback Potatoes
- Preheat oven at 200C/180C fan/gas 6. Wash 1kg of potatoes and pat them dry.
- Place one potato on a wooden spoon and cut across evenly. The wooden spoon is to ensure that the potato stays intact. Repeat this step with the rest of the potatoes.
- Rub the oil and the seasoning into the potatoes and bake on the lowest shelf for 1 hour 20 minutes or until cooked.
- Remove from the oven and serve.
Nutrition
Serving: 1096g | Calories: 705kcal | Carbohydrates: 151.09g | Protein: 26.4g | Fat: 2.43g | Saturated Fat: 0.87g | Polyunsaturated Fat: 0.781g | Monounsaturated Fat: 0.294g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 560mg | Potassium: 3813mg | Fiber: 19.5g | Sugar: 11.97g | Vitamin A: 3905IU | Vitamin C: 172.9mg | Calcium: 175mg | Iron: 7.59mg
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Click here for a cheesy hasselback potato recipe.
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