Kipfler Potatoes Recipe

Prepare and cook potatoes

Wash the kipfler potatoes thoroughly to remove dirt. If potatoes are larger than bite-size, halve or quarter them so all pieces are roughly the same size (about 2–3 cm pieces). Place potatoes in a large pot and cover with cold water by about 2 cm. Add 1 tablespoon kosher salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes depending on size. Drain well in a colander and let steam-dry for 2 minutes.

Pan finish

While potatoes steam-dry, heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams. Add drained potatoes in a single layer, shaking the pan to settle. Let potatoes brown undisturbed for 3–4 minutes, then toss and brown on other sides 3–4 more minutes until edges are golden and some crisp bits form. Season with freshly ground black pepper (about 1 tsp) and taste; add a light pinch of salt if needed. Remove from heat and toss with 2 tablespoons chopped parsley. Keep warm while you assemble sauces.

If you haven’t roasted the red bell pepper, roast over a gas flame or under a broiler until charred all over; place in a bowl covered with cling film to sweat for 10 minutes, then peel and finely chop. In a small bowl, combine the roasted chopped red pepper, 2 minced garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon sherry vinegar, finely chopped fresh red chili (or 1/2 tsp red pepper flakes), 3 tablespoons extra-virgin olive oil and 1 teaspoon salt. Stir until emulsified. Taste and adjust salt, vinegar or chile heat. Keep at room temperature; this sauce can be made a few hours ahead and refrigerated—bring to room temperature before serving.

In a small food processor or blender, combine 1 cup packed parsley leaves, 1/2 cup packed cilantro (if using), 2 garlic cloves, 2 teaspoons lemon juice, 1 teaspoon white wine vinegar, 1/2 teaspoon ground cumin, 3 tablespoons of the extra-virgin olive oil and 3/4 teaspoon salt and 1/2 teaspoon black pepper. Pulse until herbs are finely chopped but still bright green. With the motor running, drizzle in the remaining 1 tablespoon olive oil to make a loose, spoonable sauce. Taste and adjust lemon, salt or oil to your preference. Transfer to a bowl and keep at room temperature.

Place the warm kipfler potatoes in a serving bowl or on a platter. Spoon or drizzle both red mojo and green mojo over the potatoes: aim for roughly equal amounts of each so you get contrasting red and green ribbons (about 2–3 tablespoons of each sauce, more if you like). Scatter the crumbled sheep's milk cheese (about 100 g) evenly over the potatoes. Finish with a light drizzle (about 1 teaspoon) of extra virgin olive oil and, if using, a little lemon zest to lift the flavors. Garnish with a few extra parsley leaves.

Serve warm or at room temperature

Serve immediately so potatoes are warm and sauces are vibrant. This dish works as a side for grilled meats or as part of a tapas spread. Leftovers keep covered in the fridge for up to 2 days; bring to room temperature before serving and reheat gently if desired.