Kipfler Potatoes

The name gives it away, if you know where to look. Kipfler comes from the German kipfel, meaning croissant, which is because of the variety's distinctive curved, finger like shape and the golden colour of its flesh. 

Originating in Austria, where it remains a staple of classic European potato salads, the Kipfler has found its most enthusiastic audience well outside its home country: Australia.

It's not hard to understand why. Kipflers are one of the few varieties that bring genuine flavour to a potato salad without needing much dressing to compensate. That nutty, slightly earthy taste, richer than a standard waxy potato, comes from the density of the flesh and the thin skin that concentrates flavour rather than diluting it. Roast them whole with olive oil and sea salt and they develop a golden crust that gives way to creamy, almost molten flesh inside. Few potatoes do that.

Chefs have known this for years, which is why you'll find Kipflers on the prep list of some of Melbourne's best kitchens. The good news is that the same variety, grown in the same Victorian soil, is available to order directly from Spud Sisters, without the restaurant markup.

How to Say It

It's kip-ler, not kip-fler.

The 'f' is silent. Now you know, and you can correct everyone else at the dinner table.

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

Kipflers are the salad potato that actually has flavour, firm enough to hold their shape once cooked and cooled, and interesting enough to carry a simple dressing without anything else in the bowl. 

Roasted whole, they're equally impressive: a slightly crisp exterior and dense, creamy interior that holds together better than most. 

What they're not built for is mash or chips, the waxy, firm flesh doesn't break down the way starchy varieties do.

• The thin skin is edible and worth keeping, it concentrates flavour and adds texture, particularly when roasting.
• Kipflers vary slightly in size and shape, expect natural irregularity. That's the variety, not a quality issue.
• If any green tinge appears on the skin, cut it away generously before cooking. This occurs with all potato varieties when exposed to light and is a storage reminder, not a fault with the potato itself.

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. 

Don't overcook: Kipflers soften quickly past the point of perfection and will lose their shape. 

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

The Kipfler's best performance! 

No need to parboil, halve them lengthways, toss in good olive oil, season well, and roast cut side down at 200°C for 30–40 minutes. 

The flat side develops a deep golden crust while the interior stays dense and creamy. 

Add rosemary, garlic, or thyme to the tray.

Halve, brush with olive oil, and place cut side down on a medium-high grill. 

Cook for 15–20 minutes, turning once. 

The slightly charred exterior against the creamy interior is one of the better things you can do on a BBQ without much effort.

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 4–6 minutes depending on size.

Rest for 2 minutes. Works well for a quick lunch but loses the textural character that roasting or boiling brings.