750g Kipfler potatoes
3 Tbs Olive oil
100g Parmigiano reggiano
2 sprigs of rosemary
1 Head of garlic
2 Tbs Flake salt
Method
- Preheat oven to 160°C on fan forced.
- Cut kiflers on an angle approximately 2cm thick and place into a baking tray.
- Cut the garlic head in 1/2 and nestle it in with the potatoes.
- Coat liberally with oil & salt.
- Remove rosemary from woody stem & sprinkle over potatoes.
- Using a fine grater to grate Parmigiano Reggiano over the top of the potatoes.
- Mix everything well & place into the oven for 40 minutes or until potatoes are soft on the inside with a crispy exterior.
About this recipe
Can I use regular potatoes instead of kipflers?
Yes. While kipflers roast beautifully due to their waxy texture, you can swap them for baby potatoes or Dutch creams, just adjust cooking time slightly.
How do I make the potatoes extra crispy?
Ensure the potatoes are well-coated in oil, avoid overcrowding the tray, and keep the oven fan-forced. You can also increase the temperature to 180°C for the last 10 minutes.
Can I prepare this recipe ahead of time?
Yes. Par-roast the potatoes for 25 minutes, then finish them in the oven for 15 minutes before serving to restore crispiness.
What should I serve Parmesan roasted kipflers with?
They pair perfectly with roast chicken, steak, salmon, barbecue meats, or as part of a shared family-style table.
