• Top Chef Recipes
  • Recipe Finder
  • Meal Planner
  • Meal Plans
  • What’s in season in December?

  • Seasonal and Local
  • Food Security
  • Animal Welfare
  • Fair Trade
  • Grow Your Own
  • Organic Food
  • Composting
  • Sustainable Fish

  • Business Food Waste
  • Food Waste Fast Facts
  • Education Tools
  • Animal Welfare
  • Composting
  • Fair Trade
  • Food Security
  • Grow Your Own
  • Organic Food
  • Seasonal and Local
  • Sustainable Fish
  • Household Food Waste
  • Reduce waste with composting & worm farms
  • Most Wasted Foods
  • National Leftovers Day
  • Portion Planning

  • The Campaign
  • Our Community
  • About DoSomething!
  • Partners & Contributors
  • Sign up to FoodWise
  • Recipe Room  »  Kipfler potatoes meuniere



    • 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.


    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.

    Kipfler potatoes meuniere was successfully added to your meal planner

     or  Back to recipe

    This recipe is already in your Meal Planner!

     or  Back to recipe