Roast crushed potatoes until golden brown and crisp, then serve with pan-fried shrimp and a fresh sauce of parsley, dill, lemon and capers for a complete main course.
The potatoes are more than a side dish here: their crisp edges and soft centres make them the hearty centrepiece of the plate. Choose waxy potatoes, such as Nicola or Charlotte, so they hold their shape after parboiling but can still be crushed easily. Medium-sized potatoes are handy because they cook at roughly the same rate. New potatoes work too; leave their thin skins on and bear in mind that they may need a little less time in the oven.
A short parboil cooks the centres before the outsides turn brown. Gently crushing the potatoes afterwards creates rough, ragged edges, giving them more surface area to roast in the oven. Let them steam-dry for a few minutes after parboiling and spread them well apart on the baking sheet: if they’re crowded, they’ll steam rather than crisp up. A hot oven and enough oil help them develop an even golden-brown crust; don’t turn them until the undersides have already coloured.
The sauce brings a different kind of freshness to the dish. Parsley gives it a green, savoury base, dill adds a light anise flavour and capers bring salty, tangy notes. Lemon juice livens up the sauce; use some zest for extra fragrance too, but grate only the yellow part of the peel. Chop the herbs by hand for a sauce with a little texture. If you don’t have dill, replace it with extra parsley or a little chives. Give the capers a quick rinse if they taste very salty.
Cook the shrimp separately and briefly so they stay juicy and don’t dry out while the potatoes roast. Raw, peeled shrimp are the most convenient; thaw frozen shrimp completely and pat them dry before adding them to the pan. Serve them as soon as they turn opaque. Spoon the sauce over or alongside the potatoes, rather than pouring it over them before serving, so the crust stays crisp. A simple green salad goes well with the dish and adds extra freshness. Store leftovers covered in the fridge and reheat them thoroughly; the potatoes will lose some of their crisp texture.
Preheat the oven to 220 °C (200 °C fan). Bring a large pot of salted water to the boil. Cook the potatoes for 10–12 minutes, until a knife just goes in but they’re still firm. Drain and let them steam-dry for 5 minutes.
Arrange the potatoes on a baking sheet and gently press them flat with the bottom of a glass or a potato masher until they split open but remain whole. Toss with 3 tablespoons of olive oil, the salt and black pepper. Spread them out with space between each one.
Roast the potatoes for 35–40 minutes, turning them halfway through, until golden brown and crisp.
Meanwhile, finely chop the parsley and dill. Mix with the capers, lemon zest, 2 tablespoons of lemon juice, the garlic and the remaining 2 tablespoons of olive oil. Taste and season with pepper and, if needed, salt.
Pat the shrimp dry and season lightly with pepper and salt. Heat a frying pan over medium-high to high heat. Cook the shrimp in a single layer, in two batches if needed, for about 1–2 minutes per side, until opaque and cooked through.
Divide the crispy potatoes and shrimp between four plates. Spoon the herb sauce over the top or serve it alongside, so the potatoes stay crisp.
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