Ingrid van den Arend

Side dish, serves 4. Preparation time: approx. 20 minutes (plus 25 minutes in the oven).

• Medium-sized, firm potatoes (approx. 850 grams)
• 1 dl of olive oil + extra oil for frying
• salt, pepper
• 1 big bunch of dill (or 2 small bunches)
• 1 carton of crème fraîche
• 16 big prawns
• Extra: one large oven dish

Place the oven dish into the oven and pre-heat at 200°C.
Peel the potatoes and halve them.
Mix the olive oil with salt and pepper to taste. Place a sprig of dill on each cut surface of the halved potatoes. Remove the dish from the oven. Pour the olive oil into the dish. Place the halved potatoes upside down – on top of the dill – in the oven dish. Brush the top of the potatoes with a little oil. Bake the potatoes for 20-25 minutes at 200°C until done and golden brown.
Mix some chopped dill into the crème fraîche and season with salt and pepper.
Heat a little oil in a frying pan. Quickly fry the prawns on both sides until done. Spread chopped dill generously over the plates and place the halved potatoes and the prawns onto the dill.
Serve with the dill crème fraîche.

Tip: You can also vary this recipe with other herbs such as chervil, flat-leaved parsley and celery leaves.