Crispy Twice-Cooked Kipfler Potatoes (GF, DF, V)

Crispy Twice-Cooked Kipfler Potatoes (GF, DF, V)

Potatoes - such a comfort food! Kipfler potatoes are the best with they're starchy yellow centre that is almost buttery. And because they are so small, it makes them irresistible to roast to get that delicious crispy skin all the way around.

If you don't want to use kipfler potatoes, sebago potatoes are also a good substitute. Still keep the skin on and remember that they will need longer boiling time due to their rounder shape.

This recipe is an easy and delicious way to cook the kipfler potatoes we have on special this week. Simply wash them thoroughly, boil them, toss them in oil and spices before roasting and devouring them!


  • 500g kipfler potatoes, unpeeled and well washed
  • Salt
  • 4 sprigs fresh thyme (or rosemary)
  • Ghee or Olive Oil
  • teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Pepper


  1. Once potatoes are washed, place in a large pot and cover with cold water and salt. Bring to a boil then reduce heat and simmer until tender, about 25 minutes. While simmering, preheat oven to 200°c.

  2. For the last few minutes, add the thyme sprigs. Drain well and allow potatoes to dry out.

  3. In a roasting dish, place the potatoes and thyme. Crush the kipflers slightly with the back of a fork. Sprinkle over seasonings (salt, onion powder, Garlic powder, smoked paprika) and cover with a generous amount of ghee or oil and toss/shake. Place in oven and roast until golden and crisp (20mins). Season with freshly ground pepper and serve immediately.


  • Even quicker to roast these in the air-fryer
  • Loaded Option: Grate over parmesan cheese. Top with crispy fried bacon and onion. Then top with sour cream, chopped eschalotts, dill and chopped pickled jalapenos. Be as creative as you like here.
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