The Royal Potato

The Royal Potato

20 mins
2 hrs
1 hr 40 mins

grilled potato salad with fennel and sour cream, king prawns in maple syrup and Green Tabasco sauce


For the salad

  • 2 large potatoes
  • 1 head of fennel with lots of fronds
  • 100 g sour cream or alternatively crème fraîche
  • salt
  • sugar
  • virgin olive oil
  • lemon
  • 4 king prawns, total weight together approx. 1 kg

For the marinade

  • 2 tbsp. maple syrup
  • 2 tsp. Green Tabasco
  • 4 cl apple juice
  • a spray of virgin olive oil

Ingredient Tips

The Platinum Line is produced from non-magnetic stainless steel of particularly high quality with end caps made of cast aluminium and has therefore been designed for heavy use over several years. Individually adjustable burners each in a separate firebox create perfect barbecue results.


Step 1 of 6
Slice through the top half of the prawn shell, remove the intestinal tract and clean.
Combine all ingredients for the marinade, warming the maple syrup on the side burner for a short time if necessary. Cover the prawns and marinate for at least 2 hours in a cold place.
Now bake the potatoes whole for 1.5 hours using indirect heat at around 200 degrees.
Finely cut or slice the fennel; remove the fronds, pluck coarsely and put aside. Halve the potatoes, hollow out with a spoon and roughly chop the scooped-out inside. Mix with the sour cream and the spices. The fill into the hollowed-out potatoes halves.
Marinate the fennel with lemon, a little salt and sugar as well as oil and put on top of the potatoes.
Grill the prawns at the same time.
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