These golden Crunchy Kipfler Potatoes are twice cooked for extra crunch and served up with a fresh herbed yoghurt and deep fried crispy capers.
Recipe and images courtesy of Alana Lowes.
CRUNCHY KIPFLER POTATOES WITH HERBED YOGHURT AND CRISPY CAPERS
Serves: 6-8 people | Prep Time: 10-15 mins + chilling time | Cook Time: 12-15 mins (Note: You can begin this recipe the day before)
1kg Kipfler potatoes
400g Greek or natural yoghurt
½ cup parsley leaves, finely chopped
½ cup dill leaves, finely chopped
½ cup basil leaves, finely chopped
Juice of half lemon
½ cup capers in vinegar, drained
Oil for frying – vegetable or sunflower
Place the kipfler potatoes in a large pot and fill with cold water. Place the potatoes over a high heat and bring to the boil. Cook the potatoes until they are cooked through, but still hold their shape. Remove from the heat and drain. Allow to cool slightly, then place onto a tray and using the palm of your hand lightly press the potato to smash it slightly. Place into the fridge uncovered to chill overnight or until they are cold.
To make the herbed yoghurt, mix together the yoghurt and the chopped herbs. Add in the juice of the lemon and season to taste with the salt and pepper. Add more lemon if needed. Set aside in the fridge.
Pour the oil into a large saucepan to approximately 8-10cm in depth. Heat the oil to 180°C. To test if the oil is ready to fry, drop in a small piece of bread and it should turn golden in 15 secs.
Fry the capers until crispy, approximately 20-30 secs. Remove with a slotted spoon. Fry the potatoes in batches until they are golden and crunchy, approximately 5-6 mins.
To serve, spoon the yoghurt onto the base of a platter and top with the crunchy potatoes then sprinkle over the capers and extra fresh herbs. Season with extra sea salt if needed.