Kipfler Potatoes
IN SEASON

Kipfler Potatoes

Kipfler potatoes are long, slender and curved, with thin yellow skin over dense, buttery yellow flesh. Their low-starch, waxy texture means they hold their shape beautifully when cooked, making them a classic choice for potato salads and boiling. They’re also exceptional roasted, developing a deep golden exterior while remaining dense and creamy inside, and are particularly good cooked on the barbecue or sautéed in a hot pan.

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$9.95 Per Kilo

Prices in AUD. Tax included. Shipping calculated at checkout.

Kipfler Potatoes
$9.95

C o o k i n g   M e t h o d   &   P r e p a r a t i o n

Start in cold salted water and bring to a gentle boil. 

Cook for 20–25 minutes depending on size. 

Test with a skewer, you want clean entry with just a little resistance. 

Kipflers soften quickly past the point of perfection, so watch them towards the end.

Drain, and if you're using them in a salad, dress them while still warm so they absorb the flavour.

Kipfler makes an exceptional roast potato, but with a different result to a high-starch variety. Halve lengthways, toss in good olive oil, season well and roast cut-side down at 200°C until deeply golden. Rather than a fluffy centre, Kipfler stays dense and beautifully creamy inside, with a golden exterior. Rosemary, garlic and thyme all work particularly well.

Halve, brush with olive oil, and place cut side down on a medium high grill. Cook for 15 to 20 minutes, turning once. The lightly charred exterior works beautifully with Kipfler's dense, creamy centre.

Parboil until just cooked, then slice into rounds and sauté in butter or olive oil over medium-high heat until golden. 

Season well. 

Excellent as a quick weeknight side or the base for a breakfast hash.

The Kipfler's natural home.

Boil until just tender, drain, and dress warm with your dressing of choice, the flesh absorbs flavour while hot.

Leave to cool before adding any delicate herbs or leaves.

Classic pairings: wholegrain mustard, capers, dill, red onion, or a simple vinaigrette.

Pierce the skin, place on a microwave safe plate and cook on high for 4 to 6 minutes depending on size. Rest for 2 minutes. Useful for a quick lunch, though roasting or boiling will give you the texture the variety is known for.

A b o u t   K i p f l e r   P o t a t o e s

The name gives it away, if you know where to look. Kipfler comes from the German kipfel, meaning croissant, a reference to the variety’s distinctive curved, finger like shape and the golden colour of its flesh.It originated in Austria, where it remains a staple of classic European potato salads, and it has found its most enthusiastic audience well outside its home country, here in Australia. Kipflers bring genuine flavour to a potato salad without needing much dressing to compensate, and that comes from the density of the flesh and a thin skin. Roast them whole with olive oil and sea salt and they develop a golden crust that gives way to creamy, almost buttery flesh inside.

Provenance:
Grown in Victorian soil and dispatched fresh after harvest.

The Kipfler earns its place nutritionally too

  • Manganese Kipflers are a particularly good source of manganese, which supports bone formation and energy metabolism
  • Copper Supports iron absorption and immune function
  • Vitamin C Meaningful contribution to daily intake, particularly when cooked gently (steaming and boiling preserve more than high-heat roasting)
  • Potassium Supports healthy blood pressure and heart function
  • Dietary fibre Particularly when eaten skin on
  • Kipfler is a classic European variety and a benchmark waxy potato. It's one of those specialty varieties customers know and actively seek out, prized for its distinctive shape, buttery flavour and dense, creamy texture.

There is no need to peel. The thin skin is part of the flavour, so a gentle scrub is enough.

Halve lengthways for roasting so the cut face can develop a crust.

Kipfler is at its best kept whole or halved. For mash and chips, a starchy variety such as Maris or Sebago will give you the result you are after.

Cut away any green patches generously before cooking.

H e a r   f r o m   o u r   c u s t o m e r s

My favorite potato! These blue moons are brilliant for roasting so crispy on the outside and fluffy on the inside. All they need is 35 mins sliced and they are perfect.

Christina K
VERIFIED USER
Blue Moon Potatoes
Blue Moon Potatoes

These potatoes were brilliant for wedges. I par boiled them and cooked them in the oven with just a drizzle of olive oil. I left the skin on them and they were rated very highly by my kids!

Gabrielle H.
VERIFIED USER
Maris Piper Potatoes
Maris Piper Potatoes

Haven’t used these potatoes before but pretty impressed. Made a very decent deep fried chips (nearly as good as a Yukon gold) , baked up well in my leek and potato bake. Absolutely worth trying if you get in fast.

Yolanda H.
VERIFIED USER
Blue Moon Potatoes
Blue Moon Potatoes

These are the best potatoes I have ever cooked with. I made Purple Gnocchi. Do easy!!!!! So tasty!!!!! So pretty on the plate!!!!! Thankyou Spud Sistets

Liesl W.
VERIFIED USER
Purple Sapphire Potatoes
Purple Sapphire Potatoes

I purchased some Maris Piper Potatoes from Spud Sisters after trying for a little while to find somewhere that sells them and has available stock. Spud Sisters were very efficient and I not only received my order promptly but it was also in beautiful well protected packaging which showed me this company really cares about its products and customers. I highly recommend this company if you are after fresh potatoes with very respectful and honest customer service.

Amy T.
VERIFIED USER
Maris Piper Potatoes
Maris Piper Potatoes

T r u s t e d   b y   A u s t r a l i a ' s   B e s t   C h e f s

 

Our potatoes are used in restaurant kitchens across Australia, from leading fine dining restaurants to some of the country's most respected chefs. They choose Spud Sisters for specialist varieties, consistent quality and potatoes selected for the way they cook.

The same potatoes we supply to professional kitchens are the ones we send to your door. You're cooking with exactly the same quality trusted by the chefs we work with every week.

W h e r e   t o   b u y   t o n i g h t ?

Majority of our varieties occasionally appears at good green grocers and farmers markets, but stock is often inconsistent and is rarely, if ever, at supermarkets.

If you need it for a particular recipe or just to wow your friends with a showstopping dinner party dish, ordering ahead is the only way to guarantee it.

Check if Spud Sisters is at a market near you, or order online now for delivery to your door.

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CARE GUIDE

H o w   t o   s t o r e   y o u r   p o t a t o e s

Cool, dark and dry

A pantry or cupboard away from sunlight is ideal. Light exposure can cause greening and too much warmth accelerates sprouting.

Don’t refrigerate

Cold converts potato starch to sugar, affecting both flavour and texture when cooked. Starchy varieties are specifically sensitive to cold storage - so to keep the crisp and crunch you're looking for - keep them out of the fridge.

No sealed plastic bags

Potatoes need to breathe. The paper bag they arrive in is perfect or a breathable container.

Keep away from onions

Storing onions and potatoes together makes both deteriorate faster.

Shelf life

Fresh potatoes at the start of the season can keep for up to around 4 weeks in ideal conditions.

If it has a green tinge

Greening comes from light exposure and happens to any variety. Cut the green away generously and cook the rest; if it runs throughout, discard it.

When your order arrives

Open the box straight away and move the potatoes somewhere cool and dark. Minor transit marks are normal for fresh produce and don't affect flavour or quality.

STOCK UP NOW

D o n ' t   g e t   c a u g h t   s h o r t

 

Planning ahead? Order online and have it at your door in a week. Buying a couple of kilos now means you won't get caught short when you want to make a standout potato dish worth talking about. Our potatoes store well and depending on seasonality can keep for up to 4 weeks, so there's a good reason to have a kilo or two ready before the occasion demands it.

 
FIND A MARKET
 

Trust us, it's worth ordering before you need it!