Kipfler potatoes are a yellow-fleshed waxy variety that holds its shape well when boiled. I’ve recently come across a new red variation that has a striking colour and when combined with hot (chilli), sour (lemon), sweet (tomatoes) and salty (prosciutto) flavours results in a power-house dish.
800 g sml – med red or yellow kipfler potatoes, washed
3 Meyer or regular lemons
3 med ripe tomatoes, cored & quartered
10 cloves garlic, peeled
2 tsp dried chilli flakes
1 handful fresh thyme sprigs
1/3 cup extra virgin olive oil
120 g prosciutto, thinly sliced
½ cup fresh oregano leaves
salt flakes & freshly cracked black pepper
- Preheat oven to 220˚C.
- Boil the kipflers in salted water until just tender and then drain. Cut them in halves on the angle and place in a large bowl.
- Remove the rind of the lemons with a vegetable peeler and toss the peel together with the potatoes, tomatoes, garlic, chilli, thyme and extra virgin olive oil until well combined.
- Evenly lay the prosciutto on the base of a baking tray and then scatter over the potato mixture, spreading out to the edges of the tray. Roast in the oven for 20 – 25 minutes.
- Juice the peeled lemons and pour over the vegetable mixture, gently shaking the tray to mix with the roasting juices.
- Serve garnished with the fresh oregano and a little salt flakes and freshly cracked black pepper.