Thursday, June 19, 2014

Kipfler Potatoes With Roasted Garlic & Tarragon

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.

(Serves 4)


  1. Yum! That sounds pretty delicious, especially an entire head of garlic used in a dressing!

  2. Yum - huge fan of potatoes in general - and especially fancy ones!!
    Hope you're all well

  3. I do looove potatoes and garlic too, such a delicious sounding recipe:) P.S. I love your new header, you are so clever:) xxx


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