kiphler potatoes

smashed potatoes with labne

28th June 2009


I love potatoes.  My mother-in-law makes a wonderful dish where the potatoes are boiled in their skins, then drained;  a cross is cut into them;  salt, rosemary and olive oil added;  then roasted.  Too good!  I make them quite often.

As mentioned in my previous post, the smashed potato dish was the highlight.  Adding the labne (I use an organic one from Barambah Organics), while the potatoes were still hot allowed the creaminess to be soaked up where the flesh was exposed, and to coat the skin parts with a thick layer.  Mmmm….perfect on a rainy, chilly night.

smashed potatoes with labne


the quantity of kiphler potatoes, left whole and unpeeled (or other variety, if wish)

sea salt crystals

extra virgin cold-pressed olive oil

a decent scoop of labne (yoghurt cheese)

¼ tsp whole fennel seeds


1.  Preheat oven to 200 degrees Celsius.  Line flat baking tray with baking paper.

2.  Boil potatoes in large pot of water until tender, but firm.  Don’t overcook as will fall apart.

3.  Arrange potatoes in one layer on the tray.  Make slits in each potato, one horizontally and 2 – 3 vertically (if kiphler).  Press down on each potato with a fork, so potato splits and separates.


4.  Drizzle a little olive oil over each potato and generously sprinkle with salt.

5.  Roast potatoes in oven until brown, crusty and crispy, about 20 – 30 minutes, depending on your oven.

6.  Meanwhile, in a small bowl, combine labne, fennel seeds and a little olive oil (only if necessary).  Mix until a smooth paste forms.

7.  When potatoes are cooked and while still hot, stir through labne.  Serve at once.


 Shared goodness from Donna

All rights reserved © Goodness is…. · Theme by Blogmilk + Coded by Brandi Bernoskie