Matt Sinclair's Kipfler Potatoes

Matt Sinclair's Kipfler Potatoes

Cooking time


1- Preheat oven to 180C.

2- In a large saucepan add potatoes and cover with cold water. Season water with a pinch of salt and place over a medium-high heat and bring to a boil. Cook potatoes for approximately 20 minutes until nearly tender. Drain into a colander and set aside to cool.

3- Meanwhile, in a mortar and pestle combine the salt, rosemary and lemon zest and grind to combine. Set aside.

4- In a large bowl add the garlic, egg yolk and mustard and gently bring together with a whisk. Slowly drizzle in the Cobram Estate Light Extra Virgin Olive Oil, whisking continuously and thoroughly until emulsified. Add a little more Cobram Estate Light Extra Virgin Olive Oil if required until a mayonnaise consistency is reached. Season with salt and lemon juice to taste, stir in the lemon zest and set aside.

5- Transfer potatoes to a baking tray and press down on them with your hand to slightly crush them. Heat Cobram Estate Light Extra Virgin Olive Oil in pan and shallow fry the potatoes in 2 batches (depending on size of pan) until golden and crispy. Dry off excess oil on paper towel and toss potatoes through with salt mixture.

6- Serve potatoes hot with aioli on the side.

7- Store in an airtight container in the refrigerator for up to 1 week.

Ingredients Chevron Icon

¼ cup Cobram Estate Light Extra Virgin Olive Oil

700gm Kipfler Potatoes, washed and peeled

Salt and Pepper


¼ cup Sea Salt

2 Tbsp. fresh rosemary, picked, finely chopped

Zest of 1 lemon


1/2 cup Cobram Estate Light Extra Virgin Olive Oil

2 cloves garlic, grated

2 egg yolk

2 tsp Dijon mustard

Zest and Juice of 1 lemon