Twice-cooked kipfler potatoes

Neil Perry
These crispy kipflers are twice as nice.
These crispy kipflers are twice as nice. Photo: William Meppem

The trick to roasting potatoes is to boil them first so they become super crisp outside and fluffy inside. I like to cook them in duck fat as it gives a really great flavour. Try it one time and you will be hooked.


250g kipfler potatoes, unpeeled and well washed

sea salt

4 sprigs fresh thyme

freshly ground pepper

extra virgin olive oil or duck fat


1. Place potatoes in a pot with cold water and salt. Bring to a boil then reduce heat and simmer until tender, about 25 minutes. For the last few minutes, add the thyme sprigs. Drain well and allow potatoes to dry out.

2. Heat oven to 200C. In a roasting dish, place the potatoes and thyme. Crush the kipflers slightly with the back of a fork. Sprinkle over sea salt and plenty of oil (or duck fat if using). Place in oven and roast until golden and crisp. Season with freshly ground pepper and serve immediately.