Kipflers are just a really nice tasting potato, especially when they're young and simply boiled.
1kg small kipfler potatoes, washed, with skin on
100g unsalted butter
small bunch parsley
5 anchovy fillets
sea salt to taste
1 tsp ground black pepper
1. Place a large pot of water on the stove and bring to the boil. Add a couple of pinches of sea salt and boil the kipfler potatoes on a medium heat for about 20 minutes, or until tender.
2. Place the butter in a bowl and allow to soften. Finely chop the parsley and anchovy fillets and remove the zest of one lemon with a Microplane. Add the chopped anchovies, parsley and lemon zest to the butter, add a good pinch of sea salt and a teaspoon of freshly ground black pepper. Mix through the butter well.
3. When the potatoes are tender, drain them and place into a serving dish. Add the flavoured butter and mix well.
This flavoured butter also goes with Peter Gilmore's roast rack of lamb.