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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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Course: Main Course
Keyword: potato
Prep Time: 8 minutes
Cook Time: 30 minutes
Servings: 1 person


  • 8-9 large shrimp/prawns
  • Lemon juice to taste
  • Salt to taste
  • Pepper to taste
  • Garlic powder
  • 1 handful of cherry tomatoes chopped
  • 1-2 handfuls of spinach
  • 2-3 hasselback potatoes
  • 1/4 cup of sweetcorn
  • 1/4 cucumber chopped
  • red onions to taste chopped optional
  • Greek yoghurt/sour cream
  • A splash of olive/sunflower/vegetable oil


  • 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), 1/4 cup of sweetcorn, 1/4 of chopped cucumber, a sprinkle of red onions (optional) and Greek yoghurt/sour cream.


How To Make Hasselback Potatoes
  1. Preheat oven at 200C/180C fan/gas 6. Wash 1kg of potatoes and pat them dry.
  2. 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.
  3. Rub the oil and the seasoning into the potatoes and bake on the lowest shelf for 1 hour 20 minutes or until cooked.
  4. Remove from the oven and serve.