The beauty of these twice-cooked potatoes is their ability to retain that powdery moisture we love while being golden and crisp on the outside. The kipfler potatoes are boiled then fried, and ultimately served with a delicious French cold egg sauce for a moreish and stylish side dish.
Ingredients
- 2 kg kipfler potatoes, peeled
- Vegetable oil, for deep-frying
GRIBICHE SAUCE
- 2 eggs
- ½ cup (150 g) whole-egg mayonnaise
- 2 tbsps baby capers, chopped finely
- ¼ cup (45 g) cornichons, chopped finely
- 2 tsps Dijon mustard
- 2 tbsps chopped dill
- 2 tsps lemon juice
Steps
Cook potatoes in a large saucepan of boiling salted water for 10 mins or until tender; drain. Cut larger potatoes lengthways in half or quarters.
Meanwhile, make gribiche sauce.
Fill a large saucepan one-third full with oil; heat over medium heat until 180 C (or when a cube of bread turns golden in 15 secs). Cook potatoes in four batches, for 3 mins or until golden and crisp. Remove with a slotted spoon; drain on paper towel. Season with salt.
Serve potatoes warm with gribiche sauce.
GRIBICHE SAUCE
Place eggs into a small saucepan of cold water; bring to the boil. Cook for 7 mins. Drain; place eggs in iced water. When cool enough to handle, peel eggs; grate coarsely. Place grated egg in a small bowl with remaining ingredients; stir to combine well. Season to taste. Refrigerate until ready to serve. Makes approximately 1½ cups.