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Steamed potatoes with anchovy, parsley and lemon butter

Peter Gilmore

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Kipfler potatoes with anchovy, parsley and lemon butter.
Kipfler potatoes with anchovy, parsley and lemon butter.Fairfax Media

Kipflers are just a really nice tasting potato, especially when they're young and simply boiled.

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Ingredients

  • 1kg small kipfler potatoes, washed, with skin on

  • 100g unsalted butter

  • small bunch parsley

  • 5 anchovy fillets

  • 1 lemon

  • sea salt to taste

  • 1 tsp ground black pepper

Method

  1. 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.

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