The next time you’re looking for a simple, but moreish side dish, try our twice-cooked crispy kipfler potatoes with gribiche sauce. Seasoned with salt and pepper and served with a flavourful gribiche sauce, these little moreish bites are straight from potato heaven!
1.Cook potatoes in a large saucepan of boiling salted water for 10 minutes or until tender; drain. Cut larger potatoes lengthways in half or quarters.
2.Meanwhile, make gribiche sauce.
3.Fill a large saucepan one-third full with oil; heat over medium heat until 180C (or when a cube of bread turns golden in 15 seconds). Cook potatoes in four batches, for 3 minutes or until golden and crisp. Remove with a slotted spoon; drain on paper towel. Season with salt.
4.Serve potatoes warm with gribiche sauce.
5.Place eggs into a small saucepan of cold water; bring to the boil. Cook for 7 minutes. 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).