Learn how to make the best crispy roasted Kipfler potatoes with this foolproof recipe. Boiled to perfection and roasted with garlic, thyme, and olive oil for a golden crunch, these potatoes are finished with Parmesan cheese and fresh chives for added flavour and a little extra something. Served with a smoky, creamy homemade chipotle mayo, this side dish is perfect for pairing with roast chicken, steak, or vegetarian mains. Whether you’re hosting a dinner party or looking for an easy yet impressive weeknight side, this recipe delivers restaurant-quality potatoes that you’ll be making on repeat. Packed with bold flavours, step-by-step instructions, and pro tips, it’s your ultimate guide to perfectly roasted potatoes every time!
You’ll thank me later!
Roasted Kipfler Potatoes
Ingredients
For the Roasted Kipfler Potatoes
- 1 kg Kipfler potatoes well washed
- 3 TBS extra virgin olive oil
- 2 tsp sea salt
- 5 sprigs fresh thyme
- 6 cloves garlic bashed
- 1/2 tsp garlic powder
- 1/2 tsp cracked black pepper
- 2 TBS freshly grated Parmesan cheese
- 1 TBS fresh chives finely chopped
For the Chipotle Mayonnaise:
- 1 cup mayonnaise
- 3 chipotle peppers in adobo sauce roughly 3 tbsp
- 2 TBS lime juice
- Pinch of salt
- 2 garlic cloves, finely crushed
Instructions
Prepare the Chipotle Mayo:
- Combine all ingredients (mayonnaise, chipotle peppers, lime juice, salt, and garlic) in a blender.
- Blend until smooth and creamy. Refrigerate until ready to serve.
For the Potatoes:
- Place the washed Kipfler potatoes in a pot of salted water.
- Bring to a boil and cook until just fork-tender (do not overcook). Drain well.
- Preheat your oven to 200°C, fan-forced (~390°F)
- Pour 3 tablespoons of olive oil onto a lipped baking tray and place the tray in the oven to heat for 10 minutes.
- Carefully transfer the boiled potatoes to the hot tray. Toss gently to coat them in the oil (be cautious as tge oil and tray will be very hot).
- Add thyme sprigs, bashed garlic cloves, sea salt, cracked pepper, and garlic powder to the tray.
- Roast for approximately 40 minutes, shaking the tray halfway through to ensure even browning. Ensure they all turn over at least once during cooking for crisp edges.
- Once golden and crispy, remove the potatoes from the oven.
- Transfer to a serving bowl and garnish with freshly grated Parmesan and chopped chives.
- Serve immediately with the chipotle mayo on the side.
