kipfler potatoes and greens

Posted on | April 29, 2007 | 1 Comment

scrub a decent handful of kipflers per person.

dry them, oil them, salt them, bake them whole in a hot oven, so the skins crisp.

while they are baking, chop some flat-leaf parsley, some basil, some sundried tomatoes, scallions, garlic.

make a thick vinaigrette with red wine vinegar, avocado oil, sea salt, black pepper, a little caster sugar and plenty of german mustard.

when the potatoes are cooked, let them sit for a few minutes, then slice them in half, lengthwise and immediately toss them in the vinaigrette (so they soak it up, mmmmm) and add the chopped greens etc.

add some baby spinach and rocket leaves!

the yellowy kipfler flesh with the greens and the yellowy vinaigrette and the sundried tomato flecks makes a nice-looking combination.

serve with a few lemon-juice-marinated lamb chops, done on the char-grill and count your blessings.

Comments

hi, i'm patti flynn

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