Twice-cooked kipfler potatoes

Name: Twice-cooked kipfler potatoes
Cook time: 1 h
Yield: 4
Cuisine: Modern Australian
Ingredients: 250g kipfler potatoes, unpeeled and well washed; sea salt; 4 sprigs fresh thyme; freshly ground pepper; extra virgin olive oil or duck fat

Neil Perry

August 18, 2021

These crispy kipflers are twice as nice.William Meppem

easyTime:30 mins - 1 hourServes:4

The trick to roasting potatoes is to boil them first so they become super crisp outside and fluffy inside. I like to cook them in duck fat as it gives a really great flavour. Try it one time and you will be hooked.

Ingredients

250g kipfler potatoes, unpeeled and well washed
sea salt
4 sprigs fresh thyme
freshly ground pepper
extra virgin olive oil or duck fat

Method

Step 1
Place potatoes in a pot with cold water and salt. Bring to a boil then reduce heat and simmer until tender, about 25 minutes. For the last few minutes, add the thyme sprigs. Drain well and allow potatoes to dry out.
Step 2
Heat oven to 200C. In a roasting dish, place the potatoes and thyme. Crush the kipflers slightly with the back of a fork. Sprinkle over sea salt and plenty of oil (or duck fat if using). Place in oven and roast until golden and crisp. Season with freshly ground pepper and serve immediately.