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  • Recipe Room  »  Kipfler potatoes meuniere

    4

    Ingredients

    • 700g kipfler potatoes
    • 75g unsalted butter
    • 1 tsp capers, chopped
    • 1 eschalot, finely diced
    • 2 cloves garlic, minced
    • 1 bunch parsley, chopped
    • juice of 1 lemon
    • salt flakes and freshly-milled black pepper

    Kipfler potatoes meuniere

    The best way to peel a kipfler (or any very fine-skinned potato) is to do it when they’ve been cooked. This is because the skin lifts slightly, and separates from the starchy flesh below. Steam them over a saucepan of simmering water for 20 minutes, until they are tender and a knife can be inserted easily. Then, using a kitchen cloth to protect your hand, hold them steady while you use a small knife to gently peel away the skin.

    Once you’ve got that done, they’re up for pretty much anything. But my favourite way to enjoy a kipfler is one of the most traditional. Pommes meuniere – spuds cooked with parsley, lemon and garlic. Deliciously simple, and simply delicious.

    Method

    Put the potatoes in a steamer basket and cook over a saucepan of simmering water of 20 minutes, until tender. Peel while hot, then set aside.

    Melt the butter in a large frying pan, then add the capers, eschalots and garlic. Cook for 1 minute, until aromatic, then mix in the potatoes. Cook for 5 minutes, turning often, until golden.

    Stir in the parsley and lemon juice, then season with salt and pepper.

    Submitted by
    Fast Ed

    Tips and Tricks

    • Store potatoes in a dark cool environment. Keep them out of the fridge and out of sunlight if you can – this will help prevent sprouting and shriveling. The back of a cupboard or the bottom of a pantry are ideal.

    • Keep parsley in a glass of water and wrapped in a plastic bag in your fridge. Parsley should last a week or so stored in this way. Remember to change the water regularly to prevent mildew and decay.

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