Kipfler Potatoes

Kipfler Potatoes recipe - The Cooks Pantry

RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • ¼ cup Cobram Estate Extra Virgin Olive Oil
  • 700gm Coles Kipfler Potatoes, washed and peeled
  • Salt and Pepper

ROSEMARY LEMON SALT:

  • ¼ cup Coarse Pyramid Sea Salt
  • 2 Tbsp. fresh rosemary, picked, finely chopped
  • Zest of 1 lemon

GARLIC AIOLI:

  • 1/2 cup Cobram Estate Light Extra Virgin Olive Oil
  • 2 cloves garlic, grated
  • 2 egg yolk
  • 2 tsp Dijon mustard
  • Zest and Juice of 1 lemon
  • Salt

METHOD :

  • Preheat oven to 180C.
  • In a large saucepan add potatoes and cover with cold water. Season water with a pinch of salt and place over a medium-high heat and bring to a boil. Cook potatoes for approximately 20 minutes until nearly tender. Drain into a colander and set aside to cool.
  • Meanwhile, in a mortar and pestle combine the salt, rosemary and lemon zest and grind to combine. Set aside.
  • In a large bowl add the garlic, egg yolk and mustard and gently bring together with a whisk. Slowly drizzle in the olive oil, whisking continuously and thoroughly until emulsified. Add a little more olive oil if required until a mayonnaise consistency is reached. Season with salt and lemon juice to taste, stir in the lemon zest and set aside.
  • Transfer potatoes to a baking tray and press down on them with your hand to slightly crush them. Heat oil in pan and shallow fry the potatoes in 2 batches (depending on size of pan) until golden and crispy. Dry off excess oil on paper towel and toss potatoes through with salt mixture.
  • Serve potatoes hot with aioli on the side.
  • Store in an airtight container in the refrigerator for up to 1 week.

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