Kipfler Potatoes | Bunbury Farmers Market

Roasted Kipfler Potato & Smoked Salmon Salad

Ingredients:
1 tub kipfler potatoes
2 tblspns olive oil
1 tblsp butter, melted
1 packet of Huon Salmon to Go salmon pieces
3 tblspns capers
4 spring onions sliced
¼ cup roughly chopped flat leaf parsley
Salt

Dressing:
1 lemon, juiced
½ tblspn Dijon mustard
1 tsp maple syrup or honey
¾ cup olive oil
NB – you can also use a French style vinaigrette.

Method:
Pop the potatoes in a baking dish with the olive oil, butter and salt and toss everything to coat. Roast at 180° for 25 minutes or until tender. Allow to cool and then slice thickly into rounds. Toss the potatoes with all the other ingredients and serve as an easy summer salad

Serves: 4

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
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Sage & Onion Chicken Roast with Veg & Gravy

Ingredients:
1 Sage and Onion Chicken roast
1 tblspn melted butter

Vegetables:
Your choice of veges – we used lots of onion, kipfler potatoes and a classic summer Italian mix of capsicum, zucchini, eggplant and squash

Gravy:
1 cup chicken stock
Pan juices
½ tblspn of Gravox (or a paste of water, flour, salt and pepper)
Squeeze lemon juice

Method:
Heat the oven to 200° and place the chicken roast on a tray. Coat with the butter and cover with foil. Roast for 1¾ hours and remove the foil to brown off the chicken for approx 15 minutes. Meanwhile prepare the veg and bake in an oven tray for 45 minutes to an hour stirring half way through until cooked through and caramelised. For the gravy, heat the stock and pan juices to a gentle simmer and make a thin paste of the gravox with a little water. Drizzle this into the hot stock whisking the entire time. Continue whisking until the mixture thickens then add lemon juice to taste.

Serves: 4-6

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
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Baked Kipfler Potatoes

Ingredients:
1kg or a Punnet of Kipfler Potatoes, whole
¼ cup olive oil
100g butter, melted
Pinch of Salt

Method:
Wash potatoes and place in an oven proof dish. Coat potatoes with olive oil and butter, sprinkle with salt then cover with alfoil. Place in a preheated 180° oven and cook for 20 minutes. Remove the foil and continue cooking until potatoes are golden and cooked through.
Serve with the Luscious Lamb Chops & Zesty Green Beans.

Serves: 4

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: