Roasted Kipfler Potatoes with Preserved Lemon

Perfectly roasted kipfler potatoes prepared with a Mediterranean twist, served with preserved lemon and creme fraiche, make a delicious side dish that can also be eaten as a snack.

If you are looking for a side dish that will get everyone talking, then try our crispy kipfler potato recipe. Just made with a few ingredients, it delivers in terms of presentation and flavour.

Garlic, homemade preserved lemons, thyme, parsley, and good quality kipfler potatoes, roasted in butter can be served with almost anything.

Think grilled steaks, a braised lamb shoulder or a whole baked fish, pan fried kipfler potatoes are my go to side dish besides mashed potatoes.

Kipfler potatoes

Kipfler potatoes actually originated from Austria. They are easily recognisable due to their long and thin shape - almost resembling a cigar.

These potatoes are known to hold their shape well when cooked, which makes them perfect for roasting and as potato salad. Pretty popular in Australia, they are valued for their taste and texture.

Substitutions

Chat potatoes are a good substitute for kipfler potatoes as they are great for roasting. Fingerling potatoes, yukon gold or desiree work well in this recipe too.

What else you need

Besides some freshly bought kipfler potatoes you need:

Preserved lemons are widely available in speciality stores, mostly where you shop North African ingredients. Otherwise try to make them yourself.

Garlic and roasted potatoes go hand in hand. You can use pre-cooked or fresh garlic or leave it out completely if you prefer without garlic.

Thyme & Parsley to add flavour, use preferably fresh. You can substitute thyme with rosemary, sage, tarragon, parsley or chive if you like.

Butter for taste and nuttiness. Leave the butter out for a dairy free version.

Creme fraiche is a great garnish for any potato dishes. If you can't find creme fraiche, sour cream works well too.

Paprika powder to season the creme fraiche and for garnish. This can be replaced with any other spice or even chilli if you want a kick of heat.

Pre boil or not?

Most recipes call for boiling potatoes before roasting them. While this makes sense when you are preparing ahead, I prefer to roast the potatoes from raw.

They will be perfectly crispy and heavenly tasty if you roast them from scratch and serve them straight away once cooked!

How to roast kipfler potatoes

Kipfler potatoes are a little fiddley to peel so I don't bother peeling them especially when I am roasting them . Plus I like the crispy skin they get from roasting!

Cut the kipfler potatoes into 5-6 thick slices at an angle, this way they have plenty of surface to take on a roasting colour. Set them aside.

Meanwhile, cut the pulp from the preserved lemons and chop the rind into small dices.

Chop the parsley and thinly slice the garlic on the mandoline.

Now, place the pan on high heat and pour a tablespoon of olive oil into the pan. Add the sliced kipfler potatoes and toss occasionally to avoid the potatoes from sticking to the pan.

Salt the potatoes with sea salt and reduce the heat to low once the potatoes have taken on some light roasting colour.

Adding flavour

Keep tossing the pan occasionally to make sure they cook evenly.

After 15 minutes, when the potatoes are almost cooked, add the thyme.

Next add the sliced garlic and toss through the potatoes.

Add the chopped preserved lemon.

Finally add the butter and let it foam. The butter together with the thyme, garlic and lemon will make the potatoes perfectly tasty!

Finally goes in the chopped parsley.

Cook for another minute and the potatoes are ready to be served.

Smoked creme fraiche

I like to serve a creamy garnish aka sauce with roasted potatoes, kinda like fries and ketchup. This smoky whipped crème fraiche is perfect to dip the crispy potatoes in.

Combine the creme fraiche and smoked paprika in a bowl and whip until thick enough.

Serve the roasted kipfler potatoes in a large bowl with the creme fraiche on the side.

Can I reheat roasted potatoes?

Yes you can. There are two ways of doing so for this recipe.

Firstly, follow the recipe to the end and place them on a baking tray lined with baking paper. Pre-heat the oven to 180 degrees and bake for about 15 minutes or until crispy hot.

Otherwise, you can roast the potatoes ahead and put them back into the pan when needed. Once hot, add thyme, preserved lemon, butter and parsley and toss until well combined.

What to serve it with

Roasted potatoes are a popular garnish and go with almost anything, here are our favourite suggestions:

• with a slow braised lamb shoulder roast
• as a side for this whole baked trout dish
• plated up with a roasted chicken and this gravy
• besides a duck a l'orange
• with this asparagus crostata and a light salad

Sometimes we also make these as a snack and you can only imagine, how fast they disappear!