Kipfler Potatoes

Kipfler potatoes, botanically classified as Solanum tuberosum ‘Kipfler,’ are also known as the German finger potatoes and the Austrian Crescent. They are members of the Solanaceae or nightshade family along with eggplants and tomatoes.

These little soil-covered crescents are among the most popular in Australia with their nutty, buttery taste and creamy texture. They are delicious baked, roasted, or boiled, but are not as tasty when fried or mashed. Since kipfler potatoes hold their shape well when cooked, they make excellent salad potatoes. They are also commonly sliced into wedges and roasted for a filling side dish. Their shape-holding ability also allows them to be used as a topping on pizza and flatbreads. And as you are sitting there, munching on a newly roasted wedge, know that the little kipfler is giving your body vitamin C, manganese, potassium, fiber, and copper.

The name of the Kipfler potato is of Austrian descent with “kipfel” translating to croissant, appropriately given since the yellow potato resembles the popular pastry with its color, thin shape, curves, and sharp angles. In Austria, Kipfler potatoes have long been used in the classic preparation of the potato mayonnaise salad, a traditional dish that has since carried over to Australia and is used in a variety of events from backyard BBQs to special occasions meals. 

Kipler potatoes




Butternut Squash Soup


  • 600 grams Kipfler potatoes
  • ¼ bunch flat-leaf parsley
  • ½ bunch basil
  • ⅓ cup extra-virgin olive oil
  • ¼ cup lemon juice
  • Sea salt and cracked black pepper


  1. Preheat oven to 180°C. 
  2. Scrub the potatoes and wash them, remove any damaged parts, then cut them in half lengthwise and if they are too long cut them in half again.

  3. Line a baking tray with baking paper, arrange the potatoes flat on the tray, drizzle with a ¼ cup of olive oil, and season with salt and pepper.

  4. Place in the middle tray of your oven for approximately 30 minutes at which point they would be starting to brown, turn them to brown on the opposite side.

  5. Cook for a further 20-30 minutes until they are all golden and soft when tested with a fork.

  6. While your potatoes are cooking, wash all your herbs, shake and pat dry to remove excess water. Chop the parsley and cut the basil chiffonade.

  7. Remove your potatoes from the oven once they are fully cooked and transfer to a mixing bowl.

  8. Add the remaining oil, lemon juice and herbs. Toss until combined, taste the salad and adjust seasonings according to your taste.

  9. Arrange in a salad bowl and serve.