Chimichurri Prawns

  • 25 minsCooks in 25 mins
  • Easy Easy
  • Serves 5Serves 5


Step 1

Pre-heat oven to 200C and line a large baking sheet/tray with baking paper.

Step 2

Prepare the chimichurri sauce by mixing all chimichurri ingredients together. Season with salt and pepper to taste. Set aside to allow flavours to infuse.

Step 3

Slice a thin layer off the base of the potatoes to give a flat, steady surface. Place 1 potato, cut-side down on a chopping board and make thin, evenly spaced vertical cuts, about two-thirds of the way through. Repeat with remaining potatoes.

Step 4

In a small jug, combine olive oil and garlic. Place the potatoes in a row on the prepared baking sheet and brush with olive oil mixture. Place in the middle rack of the oven and bake for 20 minutes.

Step 5

Remove from the oven and brush all over with the olive oil mixture again (be sure to get some of the mixture between the slices!) Put back in the oven for a further 20 minutes.

Step 6

Meanwhile, toss raw prawns with 2 tbsp of chimichurri. Season with salt and pepper.

Step 7

Remove the potatoes from the oven again and brush over with the olive oil mixture. Season generously with salt and pepper.

Step 8

Toss the remaining garlic olive oil mixture with the chimichurri prawns then add the prawns to the baking sheet in a single layer, together with potatoes.

Step 9

Return to the oven for 6 minutes. Prawns should be pink and opaque and potatoes crisp and golden on the outside and soft inside.


4 medium potatoes, washed (skin-on)
⅓ cup olive oil
2 cloves garlic, minced
Salt and pepper, to taste
1kg raw Tassal Aussie Tiger Prawns, peeled and deveined tails on

1/2 cup olive oil
2 tbsp red wine vinegar
1 cup fresh parsley, finely chopped
1 cup fresh coriander, finely chopped
1 shallot, finely chopped
1 tsp dried oregano
2 cloves garlic, minced
1 tsp chilli flakes
Salt and pepper, to taste