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 byFast 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.
