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
1 lemon
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.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up