You’ll Need
For the Hasselbacks
8 medium floury potatoes
2 tbsp rapeseed oil
1 tsp flaky sea salt
1/2 tsp black pepper
For the Dill Prawns
500g raw peeled prawns, roughly chopped
25g butter, melted
1 garlic clove, finely grated
Zest of 1 lemon
2 tbsp chopped dill
1/2 tsp sea salt
To Finish
150ml soured cream
1 tbsp lemon juice
Extra dill
Optional but dangerous
Pickled cucumber
Extra lemon
Cold Swedish lager
Method
Slice each potato at 3mm intervals, stopping before the knife reaches the base.
Rub with the oil, salt and pepper, working a little oil between the slices.
Preheat your air fryer to 190°C.
Air fry the potatoes for 32-38 minutes, turning the basket halfway.
Mix the prawns with the butter, garlic, lemon zest, dill and salt.
Carefully tuck the prawn mixture into the opened potato slices.
Air fry at 185°C for 5-6 minutes more.
Check the prawns are opaque and the potatoes tender to the centre.
Mix the soured cream with lemon juice and spoon over with extra dill.