Well - this one actually worked. I just love this wee potato, full of flavour! The Kipfler potato has a narrow, elongated, finger-like shape. Their thin, waxy skin is tan to dusty yellow in color, often spotted with a few shallow eyes. Its internal flesh is smooth with a golden yellow hue. When cooked, Kipfler potatoes offer a nutty and buttery taste with a creamy texture. I don't peel them - just scrub and they are perfecto!
Grown in the backyard in Sydney, Australia. Planted in October.
Fertilised and enriched the soil with blood and bone and cow manure.
Dug trenches, planted the seed potatoes (some large ones cut into pieces) and covered.
Hilled up the potatoes as they grew with lucerne mulch - I don't think this made any difference to the harvest in my case.
Waited until the plants died down and then dug for TREASURE. Found treasure and in some case I dug too early and the potatoes were tiny - but still OK - the "could not wait" syndrome.
In this last image, the plants look rather dead - that's when you find the treasure.
Fab for potato salad, baked, or boiled with butter and coated with a touch of garlic and butter.