Kipfler are a waxy potato which makes them suitable for boiling and roasting but not for mashing or frying - they are one of my favourite varieties to use in salads.
As I'm already a fan, it's not surprising that I was attracted to these tiny kipflers - they are, much like the fairytale for which they are named, not even as big as a thumb, some of them are not much bigger than a fingertip.
With their small size, they seem made for roasting - which is exactly the route I've taken. A heaping bowl of these little beauties make a stunning accompaniment to any roast.
Roasted Tom Thumb Kipflers with Garlic and Herbs
1kg tom thumb kipflers, washed and dried
1 head garlic
fresh thyme, rosemary and sage
ground white pepper
I like to cook these in one layer - so make sure you have an oven-proof dish or baking tray large enough to take them.
Place the kipflers into your oven dish - break the head of garlic into its individual cloves (leaving them in their skin) and toss them over the kipflers. Sprinkle over with sprigs of thyme, rosemary and sage and a large pinch of ground white pepper. Drizzle over a little olive oil and then toss all the ingredients so that they are just lightly glazed in oil. Finish off with a generously sprinkling of sea salt.
Bake in a pre-heated 160°C oven until lightly golden and cooked through - these took about 2 hours. Cooking low and slow allows the skin to somewhat dehydrated, giving you a satisfying pop when you bite into them.
Serve the potatoes with the garlic gloves - you'll find that you'll be able to squeeze the garlic from its skin - giving you a bonus treat of a mellow roasted garlic puree.