I had never tried kipfler potatoes until a few years ago when I stumbled upon this recipe by Donna Hay in the weekend newspaper. A little harder to come by, they are well worth tracking down for this side dish where they are paired with the sweetness of roasted garlic and the aniseed-like flavour of tarragon.
I made them the other night to go with our evening meal so thought I would pop the recipe up on my blog for anyone wanting to try a dish with simple ingredients that combine together to deliver maximum taste...
Roasted Garlic & Tarragon Potatoes
800g kipfler potatoes, halved
1 head garlic
2 tbsp olive oil
sea salt and cracked black pepper
2 tsp Dijon mustard
1 tbsp white wine vinegar
¼ cup tarragon leaves, chopped
Preheat oven to 200°C. Place the potato and garlic on a baking tray, drizzle with 1 tbsp olive oil and sprinkle with salt and pepper. Roast for 40 minutes or until golden. Squeeze the garlic cloves from their skins and place in a bowl. Add the mustard, vinegar and remaining olive oil and mix until well combined. Place the potatoes, tarragon and garlic dressing in a bowl and toss before serving.