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    Home » Recipes » Side Dishes

    Roasted Kipfler Potatoes with Preserved Lemon

    Published: Jul 2, 2022 by Shilpi & Etienne · 1 Comment

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    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.

    Roasted Kipfler Potatoes with Preserved Lemon

    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.

    Kipfler Potatoes in a bowl

    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.

    Ingredients to make Roasted Kipfler Potatoes

    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.

    Cutting Kipfler potatoes on a chopping board

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

    Chopping preserved lemon

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

    Slicing garlic on 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.

    Roasting cut kipfler potatoes in a pan

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

    Adding salt while roasting kipfler potatoes

    Adding flavour

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

    Adding pepper to roasted potatoes

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

    Thyme added to potatoes

    Next add the sliced garlic and toss through the potatoes.

    Adding sliced garlic to the potatoes

    Add the chopped preserved lemon.

    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!

    Adding butter to the kipfler potatoes

    Finally goes in the chopped parsley.

    Chopped parsley added to cooked potatoes

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

    Roasted Kipfler Potatoes in a pan

    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.

    Creme fraiche dip

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

    Creme fraiche dip

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

    Creme fraiche dip served with potatoes

    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!

    Roasted Kipfler Potatoes with Preserved Lemon
    Roasted Kipfler Potatoes with Preserved Lemon

    Kipfler Potato Recipe

    Shilpi & Etienne | between2kitchens
    Perfectly roasted kipfler potatoes prepared with a Mediterranean twist and served with preserved lemon and creme fraiche, makes a delicious side dish that can also be eaten as a snack.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Side Dish, Snack
    Cuisine Australian
    Servings 4 people
    Calories 199 kcal

    Equipment

    • roasting pan
    • mandoline

    Ingredients
     
     

    for the roasted potatoes

    • 630 gram kipfler potatoes
    • ¼ preserved lemon
    • 1 garlic clove
    • 25 gram butter
    • 3 thyme sprigs
    • 1 tablespoon chopped parsley
    • 1 tablespoon olive oil
    • sea salt & pepper to taste

    for the creme fraiche

    • 100 gram creme fraiche
    • ¼ teaspoon paprika powder
    • salt to taste

    Instructions
     

    for the roasted potatoes

    • Wash the kipfler potatoes and cut into 5-6 thick slices, at an angle . 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.
    • Heat a wide non stick pan on high heat and add a tablespoon of olive oil.
    • Add the sliced kipfler potatoes to the pan and roast them until they start taking on colour. Toss occasionally to avoid the potatoes from sticking to the pan.
    • Reduce the heat to low once the potatoes have taken on a golden brown roasting colour.
    • Season with sea salt and add the thyme.
    • Next add the sliced garlic and toss through the potatoes. Now add the chopped preserved lemon.
    • Add the butter and let it foam. Let it all combine well by tossing the potatoes a few times.
    • Finally add the chopped parsley. Cook for another 1-2 minutes and they are ready to serve.

    for the creme fraiche

    • 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.

    Nutrition

    Nutrition Facts
    Kipfler Potato Recipe
    Amount Per Serving (90 g)
    Calories 199 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Cholesterol 1mg0%
    Sodium 41mg2%
    Carbohydrates 29g10%
    Fiber 4g17%
    Sugar 2g2%
    Protein 4g8%
    Vitamin A 111IU2%
    Vitamin C 32mg39%
    Calcium 31mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
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      Recipe Rating




    1. Sven

      July 11, 2022 at 3:10 pm

      5 stars
      Very different to your usual roasted potatoes, nice

      Reply

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