I
have never cooked with kipfler potatoes before, thinking of them as the undersized
relative to the larger & superior Sebago potato. A few weeks ago a good
friend mentioned in passing about this delectable pizza that she had ordered one
night out, whose toppings consisted of haloumi, rosemary and kipfler potatoes,
among others. The delightful picture that she painted of these creamy potatoes
encouraged me to try them. A little research at first revealed that these knobby-shaped yellow skinned spuds do not lend themselves to being fried, mashed or
made into chips, due to their relatively low starch content. These little cigar
or finger-shaped potatoes are exceptional in salads or boiled & steamed to
be placed on pizza or focaccia, as they retain their shape very well when
cooked. Just to give you an idea,
kipfler potatoes have a buttery nutty taste that is not overpowering. Often
these Austria & Germany spuds only need a pat of butter or a pinch of sea
salt due to their creamy flavour.
INGREDIENTS
- 250g small kipfler potatoes, washed, scrubbed & dried but not peeled
- 1 small lemon, cut in half
- 2 garlic cloves, skins left on
- 2 teaspoons dried or fresh rosemary
- pinch of sea salt
- coconut oil
COOKING
1. Preheat a fan-forced oven to 180 degrees celsius (200 degrees celsius for a non fan-forced oven). Lightly grease a small roasting/baking pan/tin with coconut oil.
2. Place potatoes in the pan/tin and the lemon halves on the edges. Scatter rosemary and salt on the potatoes. Place garlic cloves amongst the potatoes. Roast/bake in the oven for 30-35 minutes or until potatoes are tender (to test this, you should be able to slide a knife or fork into the potato with minimal force).
3. Remove potatoes from the pan and place in a serving bowl/plate. Scoop leftover rosemary & salt from the pan and sprinkle over the potatoes. Gently squeeze the roasted garlic from their skins (it should be soft now) and spread across the potatoes. Discard lemons or if you like a citrus taste, drizzle juice over the potatoes. Serve warm.
Serves / 4 as a side
Total Preparation time / 5 minutes
Total Cooking time / 33-38 minutes
x E
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