Kipfler Potato Recipe

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.

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.