This recipe is a simple way to make a chicken roll, or ‘roulade’ as it is sometimes called. Technically, my version isn’t really a roulade, as there isn’t much rolling involved, but the end result is just as tasty. Apart from a few dainty flourishes, such as wrapping prosciutto around the chicken and trussing it with kitchen string, the rest is pretty straightforward, especially the smashed kipfler potatoes — just boil them whole, smash, and whack them into the oven. I love kipflers, a waxy potato also known as German finger potato or fingerling, so named for their elongated shape. They are usually quite small and have a beautiful buttery, nutty flavour.
Be sure to time everything well so the chicken and smashed potatoes come out of the oven at the same time, so they are both nice and warm when served.