Autumn Gluten Free Meals Platters Recipes Seasons Spring Summer Winter

Chilli, Tomato, Lemon and Garlic Roasted Red Kipfler Potatoes with Prosciutto

November 20, 2018

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.


(Serves 4)

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


  1. Preheat oven to 220˚C.
  2. 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.
  3. 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.
  4. 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.
  5. Juice the peeled lemons and pour over the vegetable mixture, gently shaking the tray to mix with the roasting juices.
  6. Serve garnished with the fresh oregano and a little salt flakes and freshly cracked black pepper.

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