Recipe: Roasted Prawns and Ré Potatoes

1 In a pot place your potatoes then cover them either with sea water, or with salted water, cook for 12 minutes after the water returns to a boil.

2 In a pan pour your olive oil (without the rosemary) when it is very hot, place your prawn tails and your small garlic cloves, salt and pepper with Timut pepper 1 minute on each side, then turn off the heat and transfer to a deep plate keeping the oil in the pan.

3 Your potatoes are now cooked, drain them and cut them in half lengthwise.

4 Return to your pan with the remaining oil, add a knob of butter then when it is hot place your potato halves cut side down and your small tomato halves, salt then turn them over, when they are roasted place on each one a prawn tail and a small garlic clove and tomato serve on very hot plates with a little of the pan juice on each potato and use the rosemary needles to complete the decoration.