Crispy Twice-cooked Kipfler Potatoes
All you need to do to them is wash them thoroughly, boil them, toss them in spices and roast them. This dish looks elegant on the plate and is a great side for a roast dinner or any protein-heavy meal.
- 500 g kipfler potatoes washed
- 4 sprigs fresh thyme
- 2 tablespoons extra virgin olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- salt and pepper to taste
Once the potatoes are washed, place them into a large pot and cover with cold water. Set over medium-high heat and bring to a boil then reduce heat and simmer for 25 minutes. While simmering, preheat oven to 210°c.
Drain potatoes thoroughly. Transfer to a bowl along with thyme, spices, salt, pepper and oil then toss well to coat.
Transfer to a lined baking sheet and place into the oven to roast for 20 minutes or until golden and crisp. Serve immediately.