How Best To Cook Kipfler Potatoes - How To Cook. Throughly strain and pat dry. Add washed potatoes (skin on).
Roasted Rosemary Kipfler Potatoes · Amanda Lawson
Drain well and allow potatoes to dry out. One serving of creamer potatoes (roughly 5 to 6 potatoes ) contains 650 to 680mg of potassium, depending on the variety. Steam them over a saucepan of simmering water for 20 minutes, until they are tender and a knife can be inserted easily. While the potatoes are cooking, mix the olive oil, garlic, rosemary, salt and pepper together in a small bowl. Melt the butter in a large frying pan, then add the capers, eschalots and garlic. Bring to a boil then reduce heat and simmer until tender, about 25 minutes. Cook potatoes for approximately 20 minutes until nearly tender. After i harvest my crops i place them in closely woven hessian bags and hang them in the corner of the garage where it is dark and cool. This is because they are super floury, meaning that all that starch transforms into wispy fluff when it meets its fate in the oven. To test if the oil is ready to fry, drop in a small piece of bread and it should turn golden in 15 secs.
Heat the oven to 220 degrees c. For the last few minutes, add the thyme sprigs. Cook for 5 minutes, turning often, until golden. Cook potatoes for approximately 20 minutes until nearly tender. Peel while hot, then set aside. Crush the kipflers slightly with the back of a fork. Throughly strain and pat dry. The end result is potato pieces that are crisp and golden on the outside and succulent on the inside. While the potatoes are cooking, mix the olive oil, garlic, rosemary, salt and pepper together in a small bowl. Place potatoes in a pot with cold water and salt. This is because the skin lifts slightly, and separates from the starchy flesh below.
