Try our healthy Roasted Kipfler Potatoes at your next barbecue. Crunchy, buttery potatoes, fresh herbs and a zingy lemon dressing are perfect partners for grilled meats.
If you are looking for an alternative to a mayonnaise laden potato salad for your next barbecue you have come to the right place!
We have roasted kipfler potatoes until they are crisp and golden and drizzled them with a zingy lemon, olive oil vinaigrette then added a plethora a fresh aromatic herbs for a healthier potato salad recipe that partners beatifully with grilled meats and poultry.
Whats the difference between kipfler and fingerling potatoes?
They are one in the same thing in Australia we refer to them as Kipfler while in the US they are called fingerling potatoes.
They look like chubby fingers – small and stubby and naturally grow small and narrow. They have a mild, nutty flavour and a firm and moist texture which makes them a great potato for roasting, boiling, baking and for salads!
Other potatoes to use for this salad
If you can’t find fingerling/kipfler potatoes try roasting chat potatoes or small new potatoes instead.
Alternatively any waxy potato would also work such as yukon gold, dutch cream or desiree. Cut them them lenghthwise into quarters as you would do for wedges.
Can I use other herbs?
We have used parsley as it is a hardy herb and is readily available as well as some aromatic basil because there was just so much of it growing in the garden.
But you could also try any soft herb combination that you have on hand along with parsley, try some dill, tarragon or mint.
I also love making this salad with woody herbs such as fresh rosemary, thyme or lemon thyme. If you are going to use woody herbs add a few stems with the potatoes while you are roasting them for some added flavour.
How to make this salad
Step 1 : Prepare the potatoes
As we are keeping the skins on for this salad it is essential that the potatoes are cleaned thoroughly.
- Rinse them well under cold running water.
- Then use a small scrubbing brush or sponge with a steel wool side for scrubbing all the dirt from them.
- Remove any sprouts, eyes or blemishes with a small knife and rinse them again.
- Cut them in half lengthwise and if they are too long cut them in half again.
- Arrange your potatoes flat in a lined baking tray. Drizzle with a ¼ cup of olive oil and season with salt and pepper.
- Place in the middle tray of your preheated oven for approximately 30 minutes at which point they would be starting to brown. Turn them around and cook for a further 20-30 mins until they are all golden and soft when tested with a fork.
Step 2 : Prepare the herbs
- Rinse well in a colander under cold running water, then pat dry.
- Remove the parsley leaves from the stems by holding the stems and either use a chef’s knife to shave the leaves off with the blade pointing away from you. You can leave the more tender stems attached. For the basil just simply pick the leaves from the stems.
- Gather the parsley leaves in the centre of your board. Start from on one side of the pile and cut through them making only a few deliberate cuts. Gather them again in a pile and cut through them again until roughly chopped.
- For the basil leaves cut them leaves into a chiffonade. To do this stack the leaves on top of each other, gently roll them into a cigar, and then use a sharp knife to slice them into thin ribbons.
Serving Suggestions
This herby potato salad pairs beautifully with barbecued red meats and poultry or would make a wonderful side to a gorgeous roast.
Try it with some rib-eye steaks or wonderful roast porchetta.
What about the leftovers?
You could easily enjoy this salad for a few days after you make it, but what I like to do is chop up the potatoes and sauté them with some onions then add some whisked eggs and a mix of grated cheeses and transform it into a tasty frittata for an easy lunch.
Why not try my Grandad’s Potato Salad recipe as well
(Times are an estimate and will depend on your skill level)
Ingredients
- 600 grams Kipfler potatoes
- ¼ bunch flat-leaf parsley
- ½ bunch basil
- ⅓ cup extra-virgin olive oil
- ¼ cup lemon juice
- Sea salt and cracked black pepper
Instructions
- Preheat oven to 180°C (360°F).
- Scrub the potatoes and wash them, remove any damaged parts, then cut them in half lengthwise and if they are too long cut them in half again.
- Line a baking tray with baking paper, arrange the potatoes flat on the tray and drizzle with a ¼ cup of the olive oil, season with salt and pepper.
- Place in the middle tray of your oven for approximately 30 minutes at which point they would be starting to brown, turn them to brown on the opposite side.
- Cook for a further 20-30 minutes until they are all golden and soft when tested with a fork.
- While your potatoes are cooking, wash all your herbs, shake and pat dry to remove excess water. Chop the parsley and cut the basil chiffonade.
- Remove your potatoes from the oven once they are fully cooked and transfer to a mixing bowl.
- Add the remaining oil, lemon juice and herbs. Toss until combined, taste the salad and adjust seasonings according to your taste.
- Arrange in a salad bowl and serve.
Leave a Reply