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The Kipfeler potato has a narrow, elongated, finger-like shape. Their thin, waxy skin is tan to dusty yellow in color, often spotted with a few shallow eyes. Its internal flesh is smooth with a golden yellow hue. When cooked, Kipfeler potatoes offer a nutty and buttery taste with a creamy texture.
Kipfler potatoes are available year-round.
Kipfeler potatoes, botanically known as part of Solanum tuberosum, are a member of the Solanum family. Also known as the German finger potato, Kipfeler potatoes are an extremely popular variety in Australia today. One reason potato experts believe this spud has held its status as a choice potato all these years is because there has been a lack of potato education and marketing in Australia the past 30 years. This has equated to a lack of knowledge of new varieties being developed and resulting lack of demand for change in the varieties grown and sold there.
Kipfler potatoes contain vitamin C, thiamine, niacin, manganese, potassium and copper. They also offer fiber, particularly when the skin is left on and an excellent source of complex carbohydrates.
Kipfler potatoes should always be cooked before consuming. They can be used with or without their skin on, though be sure to give the exterior of the potato an extra good scrub if leaving the skin on. Kipfler potatoes are ideal for baking, roasting, and boiling. Try quartered or halved and roasted with herbs and garlic. Kipfler tends to hold their shape well when cooked and are known to make an excellent salad potato when sliced and boiled or steamed. Their shape holding ability also makes cooked Kipfler potato slices a welcome topping upon pizza and flatbreads. They are also great when fried or baked to make chips or when boiled, slightly smashed, and baked. Their flavor and texture pair well with shallots, capers, fennel, lemon, parsley, garlic, rosemary, dill, curry powder, red meat, mayonnaise, and truffle oil. Look for potatoes with smooth skin free of sprouts, cracks, bruises, and deep eyes. Additionally, make sure your potatoes are free of any green coloring as this is an indication they have developed the toxin solanine which imparts a bitter flavor and can cause intestinal distress even when consumed in small amounts. To store keep potatoes in a cool, dry, and dark place as direct sunlight, moisture, and heat will cause them to spoil faster. They can be kept in a paper bag or a plastic bag with perforations. Best used within approximately 3 weeks of purchase unless stored in a root cellar.
The name of the Kipfler potato is of Austrian descent with “kipfel” translating in English to mean croissant, appropriately given since the yellow toned potato resembles the popular pastry. In Austria Kipfler potatoes have long been used in the classic preparation of potato mayonnaise salad, a tradition that has since carried over to Australia in modern times as well.
Kipfler potatoes are believed to have been developed in Austria originally. Their exact date of origin, however, is difficult to pinpoint. The earliest article found mentioning the potato dates back to 1914 Austria in a chart comparing the prices of potatoes during the war. The popularity of this potato also spread to neighboring Czech Republic and Germany. Eventually, the potato would become extremely popular in Australia as well. There are a handful of varieties of the Kipfler potato such as the Kerkauer Kipfler from the Czech Republic released in 1941 and the Naglerner Kipfler from Germany. Kipfler potatoes are a cool weather crop that prefers mild to moderate, frost-free growing conditions. Plants are high yielding producing tubers within 120 days and are known for their excellent storage properties.
Recipes that include Kipfler Potatoes. One is easiest, three is harder.
|He Needs Food||Baked Kipflers in Mustard Cream|
|Taste||Warm Chorizo and Potato Salad|
|Live Blissful||Roasted Potatoes Two Ways with Cashew Coriander Sauce|