Potato Kipfler min 500g

The potato that people who love potatoes reach for when they want something genuinely special. The Kipfler is not an everyday brushed potato and it does not pretend to be. Elongated, finger shaped and thin skinned with a dense waxy flesh and a buttery nutty flavour that sets it apart from every other variety on the shelf, it is the potato that rewards the cook who knows what they are doing with it.

At its very best from late summer through to mid winter, roughly February through July, when fresh season Australian Kipflers come in firm, dense and at their most flavoursome. Available year-round from cold storage but the fresh season potato is always worth seeking out when it arrives.

The waxy flesh is what makes a Kipfler irreplaceable in certain dishes. It holds its shape through cooking in a way that starchy varieties simply cannot. Roast them whole in a hot oven with olive oil, salt and fresh rosemary until the skin is golden and crispy and the flesh inside is buttery and yielding. Boil and dress them warm in a potato salad where they hold their shape beautifully through the dressing rather than collapsing. Slice and pan fry until golden and serve alongside eggs for a breakfast that needs nothing else. They reward high heat and simple seasoning in equal measure.

No need to peel. The skin is thin enough to eat and adds texture and a little extra flavour to everything you cook. Just scrub well under cold water and they are ready to go.

Look for firm smooth potatoes with pale yellow skin and no green patches, soft spots or significant sprouting. Green patches mean light exposure and those patches are best cut away before cooking. A fresh Kipfler is dense and heavy for its size and that density tells you everything about the quality of the flesh inside.