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Crispy Kipfler Potatoes from www.georgeats.com | @georgeats

Crispy Kipfler potatoes


  • 1 kg Kipfler potatoes washed
  • Good quality olive oil see notes on oil
  • Fine salt to taste


  • Place the washed potatoes in a pot of very well salted water over a medium high heat. Allow them to boil until they’re completely cooked through – a knife should slide through them easily. Once cooked, drain the potatoes and allow them to steam dry.
  • Preheat the oven to 200C or 400F. Take a rimmed baking tray and pour enough oil into it to thinly coat the bottom.
  • Once the oven is ready, place the oil in for around 10 minutes to preheat. This will create shatteringly crisp potato bottoms.
  • Slice the Kipflers on a hard angle so that as much potato flesh as possible comes into contact with the oven tray.
  • When the oil is ready, work quickly to arrange the potatoes on the tray, leaving space between them to help them crisp. Use a pastry brush to quickly baste the tops of the potatoes in the hot oil. This will help prevent leathery potatoes.
  • Place the tray back in the oven for 20 minutes. Flipping the potatoes, the bottoms should be lovely and golden. Allow to cook for another 15-20 minutes, or until both sides of the potato are golden. If you've got the time for it, I recommend flipping them every 10-15 minutes so as to baste each side in the hot oil. This minimises the chance the skins will become dry and leathery.
  • Remove the tray from the oven and place the potatoes on a piece of kitchen towel to absorb the excess oil. While they’re still very hot, salt the potatoes with fine salt. Serve immediately – a roasted potato waits for no-one.