Date published: Monday, August 17, 2015 Author: Joanna M. Comments: 0
The buttery, knobbly Kipfler potato is this week's pick. This funny looking little spud is encased in a tight yellow skin and has a light yellow flesh with a buttery, nutty taste. With its waxy texture it is the perfect potato to boil, steam and roast, however it wasn't born to become a chip!
How to pick:
Avoid soft, cracked or green looking potatoes. A good kipfler should be firm.
How to store:
Store potatoes in a dark and cool place in your kitchen.
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