What you need:

3 medium sized potatoes cubed
1 tbsp olive oil
¼ tsp dried mint
½ tsp dried dill
Salt and pepper to taste
¼ tsp garlic powder
1 tsp butter
Fresh thyme sprigs

How to:

  1. Put the olive oil at the bottom of an oven safe pan and then put in the cubed potatoes. Drizzle with the butter (melted if you wish or brushed unto the potatoes)
  2. Generously add salt and pepper (rock salt preferably) and add the garlic powder, mint, dill, and thyme
  3. Toss and cover with foil. Bake in the oven at 400 till done. If you find them still a bit hard, nuke them in the microwave on the baked potato setting


In the meantime, what you need for the shrimp:

Salt and pepper to taste
Red chilli flakes to taste
1 tbsp dried parsley
3 tbsp minced garlic!
1 tsp capers
2 tsp brine from the capers
Juice of 1.5 juicy lemons or 2 regular lemons
Fresh tarragon leaves (3 or 4)
2 tbsp olive oil
1 tbsp butter
1 pound shrimp
Any veggies you wish to add (I used a red bell pepper for color)- ¾ to 1 cup should be good

How to:

  1. Heat olive oil in a wok and as soon as it starts smoking slightly, add in the shrimp and stir continuously for 1 minute
  2. Add in the salt, pepper, chilli flakes, parsley and the bell pepper. Stir for 1 minute
  3. Add in the minced garlic and stir till shrimp is cooked if you’re using uncooked shrimp
  4. Add in the capers, brine, tarragon leaves and lemon juice. Turn the stove off after 2 minutes
  5. Add the butter unto the shrimp, stir and pour the shrimp mixture unto the cooked taters.
  6. Garnish with thyme sprigs and serve


ENJOY