I have a nice collection of recipe books. Enough to fill an entire shelf about six feet long. Some of the fancier ones wax lyrical about kipfler potatoes, but I have no idea why. They're just spuds right? Plus I have had a gutful of celebrity chefs going on and on about this silly kipper potato.
There is a spud guy at the markets that sells nine different varieties of fancy spud. Yellow skins, purple skins, really dark purple skins and yes, the kipper potato. I have always turned my nose up at this celebrity spud, but relented last weekend in order to make a spud salad for new years eve.
The kippers are an odd looking spud - more like a sweet potato tuber than a normal round spud. I steamed them and then had a taste. What do you know - they are the king of spuds! Unbelievable.
The great thing is that the spud guy sells them for $3 a kilo, which is less than what I pay for ordinary mashing spuds at my local supermarket. So we're going to be eating kippers from now on, and I will be able to look down my nose at people that serve ordinary spuds.
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