My cousin came for a visit. We meet up at Vic Market, and walk around the place and had some hot jam doughnuts, then continue to browse the market and found these strange looking potatoes. We decide to eat Western food. Walk to a pub. Order steak, potatoes and salad.

My cousin bought these potatoes, and gave me 3 small potatoes to try. I told my cousin that I will roast them when I can get steak on sale. On Tuesday, I manage to get rump steak and salad on sale.

Google: “Kipfler potato is elongated with a yellow skin and light-yellow flesh. They are botanically classified as Solanum tuberosum and are members of the family Solanaceae along with eggplant and tomatoes. They are easily recognisable due to their long and thin shape – almost resembling a cigar. These potatoes are known to hold their shape well when cooked, which makes them perfect for roasting and as potato salad”.

I search about 25 recipes on how to cook and roast these potatoes. Each gives different temperature, time boiling in salted water, different time to roast. I don’t have 1 kg potatoes, let see how long to boiled my 3 small potatoes relying on the boiling time from all the recipes timing.

With 3 potatoes, I decided to boiled it 10 minutes first, check if it had cooked through. I use a knife and prick through to the other end. Its tender. Hooray!!! Next, I season my steak with balsamic and Italian seasoning on top of usual salt and black pepper. Using the oil from the potatoes and juice from the steak as my salad dressing. My dinner is satisfying, crunchy, comforting and delicious. I really enjoy the potatoes. Thank you to my cousin for buying these potatoes and shared with me. Let’s cook!!!

Ingredients

3 small Kipfler potatoes, washed
1 rump steak, about 250 g
1 Tbs salt
medley cherries tomatoes, washed
mixed salad, washed and dried
balsamic vinegar
Italian seasoning
water
oil
salt
black pepper

Method

Preheat oven 200 degrees C. Bring out steak from fridge to room temperature. Put potatoes in a pot of water with 1 Tbs salt on medium high heat; cook for 10 minutes until cooked through – knife prick through and comes out easily, and slightly tender. Drain well on paper towel. Now rub oil all over steak. Season steak with salt, black pepper, and Italian seasoning.

Put a film of oil into a slightly deep baking tray, swirl the oil around to coat the baking tray. Once oven is hot enough, put the oil tray in for 10 minutes to preheat. This will give the potatoes crispy texture all around. Once potatoes are dry, slice potatoes on an angle for the flesh to come in contact with baking tray. Make sure there are space to help potatoes crisp. Brush hot oil to grease top of potatoes. It’s to prevent leathery potatoes.

Return the tray with potatoes back into oven, roast for 20 minutes. Halfway through, bring out flip over the other side. Baste again with hot oil from baking tray, this is to prevent skins becoming dry, and the flesh should be lovely golden. Allow to roast further 15-20 minutes or until potatoes are golden brown all over. Remove from oven and place potatoes on paper towel to absorbed oil. Immediately sprinkles salt onto very hot potatoes. Set aside loosely cover with foil to keep warm.

Use the potatoes baking tray, put steak and medley cherries tomatoes in, and season with salt and black pepper on medley cherries tomatoes. Drizzle balsamic vinegar onto steak. Put steak baking tray into the oven. Roast one side for 7 minutes. Flip over and roast for 6 minutes for medium rare. Until tomatoes had softened. Switch off oven, remove steak tray and let steak rest on a plate 5-7 minutes.

In a mixing bowl, put salad in and season with a bit of salt and pepper. Spoon 1-2 Tbs oil from tray and drizzle over the salad. Put potatoes back into the baking tray and into oven to warm up. To assemble, place salad on the top of plate. Followed by tomatoes on top of salad. Then some potatoes and steak at the bottom.  I like to sprinkle aa bit more Italian seasoning and black pepper. You don’t have too. Serve with a glass of red wine. Enjoy!!!!

Note: Oven temperature may vary. You might need to decrease temperature to 180 degrees C. Toss frequently potatoes might take 40-45 minutes until golden and crispy. You can use any potatoes of your choice so too any meat.  You can use carrots or pumpkins or capsicums. You may omit balsamic vinegar.

https://helenscchin.com/2023/08/31/rump-steak-potato-and-salad/

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