Kipfler Potatoes

From amongst the vast array of potatoes available to the chef there is one that stands out above the rest- Kipflers. Once, these long, egg-shaped tubers were the darling spud of celebrity chefs and starred on five-star menus, such was the regard that they were held in by gastronomes across the planet. Now they are in plentiful supply and so they are available to the public for a few cents more per kilo than the more familiar Coliban or Desiree varieties, offering the home cook the option of preparing Kipflers with their Sunday roast.

Kipflers are smallish potatoes, meaning that they are more work to peel than the larger and more common spuds, but their creamy firm flesh has an earthy flavor that makes it worth the effort. I love them simply mashed with lashings of cream and nobs of butter, served garnished with finely cut chives or crisped bacon lardons but to really enjoy their flavor I like to cut the Kipflers into quarters lengthwise and then to steam them in chicken stock until they are just tender. After letting them drain thoroughly (until they are quite dry and sticky) I saute them in a simmering pan of clarified butter with simple salt and freshly ground black pepper seasoning, gently tossing them in the butter until they are golden brown. Serve them on the side of any grilled meat dish to enjoy potatoes they way that they tasted when we were kids.

Kipfler Potatoes