Fondue Potatoes: A Tasty Adventure

Fondue potatoes, or pommes aligot, are a delicious and indulgent dish. They are made by combining mashed potatoes with a cheese fondue, resulting in a starchy, cheesy dish with a pull-able texture. The potatoes are cooked until fork-tender and then combined with garlic, butter, wine, and mild Gruyère cheese. The fondue can be served as a dip for boiled potatoes or combined with mashed potatoes for a creamier dish. This dish is an excellent option for a dinner party or holiday gathering, and it can be easily reheated in the oven or microwave.

Fondant potatoes: a French side dish

Fondant potatoes, also known as pommes de terre fondantes, are a French side dish that is sure to impress. This dish transforms the humble potato into a restaurant-worthy creation with its creamy texture and intense flavour. The potatoes are cut into cylinders, pan-fried, and then roasted in a stock and butter sauce, resulting in a crispy exterior and a soft, fluffy interior.

Ingredients:

• Potatoes: Look for large, floury/starchy potatoes such as Maris Piper, King Edward, Rooster, or Russet. These varieties absorb flavour well and become beautifully fluffy when cooked.
• Butter: Unsalted butter is preferred, cut into cubes for even melting.
• Stock: Chicken or vegetable stock adds savoury flavour to the dish.
• Thyme: Fresh thyme sprigs are best for infusing the butter and stock with flavour.
• Oil: Vegetable or olive oil for pan-frying the potatoes.
• Salt and Pepper: For seasoning.

Optional Ingredients:

• Garlic: Adds a savoury kick to the dish.
• Rosemary: Can be used in addition to or as a substitute for thyme.

Instructions:

• Preheat your oven to 200°C/400°F.
• Prepare the potatoes by peeling them and cutting off a small slice from both ends so they can stand upright.
• Cut the potatoes into cylinders, approximately 2 inches tall and 2-2.4 inches in diameter. You should aim for 8 cylinders total.
• Season the potatoes with salt and pepper, and toss them in a little oil.
• Heat oil in an oven-proof skillet over medium-high heat. Place the potatoes in the pan with the cut sides down and cook for 5-8 minutes until golden brown.
• Flip the potatoes and cook the other side for an additional 5-8 minutes.
• Add butter and thyme to the pan. Baste the potatoes with the melted butter.
• Pour in the stock and bring it to a boil.
• Transfer the skillet to the oven and bake for about 30 minutes, or until the potatoes are tender.
• Remove from the oven, baste the potatoes one more time, and serve!

Fondant potatoes are an excellent side dish for special occasions, pairing well with roast meats such as chicken, beef, or lamb. They are also a delicious addition to a simple pan-fried fish or chicken dish.

How to make fondant potatoes

Fondant potatoes are a French side dish with a unique texture and taste. The potatoes are cut into cylinders, pan-fried, and then roasted in an oven with butter and stock. The result is a potato that is crispy and brown on the outside, yet creamy and tender on the inside. Here is a step-by-step guide to making fondant potatoes:

Ingredients:

• 4 large, long potatoes or 8 medium-sized potatoes (Maris Piper, King Edward, Rooster, or Russet varieties are recommended)
• 2 tablespoons of vegetable oil
• 3 tablespoons of unsalted butter
• 2 cloves of garlic, peeled and sliced in half
• 2 sprigs of fresh thyme
• 1 cup of hot chicken or vegetable stock (use strong stock if possible)
• 1/2 teaspoon of salt
• 1/4 teaspoon of freshly ground black pepper
• Sprigs of fresh thyme for garnish

Instructions:

• Preheat your oven to 200°C/400°F (fan).
• Peel the potatoes and cut the ends off so they have flat surfaces on both sides. You want the potatoes to be uniform cylinders, about 2 inches (5 cm) tall.
• Place the potatoes into a bowl of cold water for about 5 minutes to remove the starch.
• Heat vegetable oil in an oven-proof frying pan over medium-high heat.
• Dry the potatoes with paper towels and place them in the hot oil, flat side down. Cook for 5-6 minutes until golden brown.
• Turn the potatoes over and cook the other side for an additional 5-6 minutes.
• Add the butter, garlic, and thyme to the pan. Swirl the ingredients together for a minute or two, then baste the potatoes and remove the garlic (or it will burn).
• Pour in the hot stock slowly and carefully as it will bubble and may splash.
• Sprinkle the potatoes with salt and pepper.
• Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the potatoes are tender.
• Once the potatoes are tender, remove them from the oven and garnish with sprigs of fresh thyme and a sprinkling of salt.
• Serve and enjoy!

Tips:

• You can make these potatoes ahead of time by pan-frying them, adding butter, garlic, and thyme, and then cooling and refrigerating for up to a day. On the day of serving, remove the garlic, add the stock, salt, and pepper, and roast as per the recipe.
• You can also swap white potatoes for sweet potatoes, which will need slightly less cooking time.
• Get creative with herbs—try using rosemary, lemon thyme, oregano, or dried mixed herbs instead of thyme.

Fondue mashed potatoes

Ingredients:

• Russet or Yukon gold potatoes
• Kosher salt
• Garlic
• Gruyère cheese
• Mozzarella
• Butter
• White wine

Method:

First, peel and finely chop the potatoes. Place them in a medium saucepan with two teaspoons of salt and cover with cold water. Bring to a boil and cook until the potatoes are fork-tender, this should take around 15-18 minutes. Drain the potatoes and transfer them to a ricer or food mill. Extrude the potatoes back into the saucepan and place over medium heat. Add the garlic, butter, and wine, and cook until the wine has evaporated and the butter has melted.

Next, it's time to add the cheese and cream. Gradually add these to the pan, whisking to combine. Continue to cook until the cheese has melted, this should take around 2-3 minutes. Season with salt to taste.

Tips:

You can make this recipe more like a traditional fondue by adding an extra cup of liquid. You can also add more cheese if you like, after all, it is a cheese sauce!

If you have any leftovers, carefully reheat them over low heat, stirring often. You can also use a double boiler to reheat, the starch from the potatoes will act as an emulsifier so the mixture shouldn't break.

New potatoes with three-cheese fondue

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1/2 cup chopped onion
• 1 cup whipping cream, plus 2 tablespoons
• 1 8-ounce package cream cheese, room temperature
• 1 cup freshly grated Parmesan cheese (about 2 ounces)
• 1/2 cup (packed) grated Gruyère cheese (about 1 1/2 ounces)
• 1/4 teaspoon ground nutmeg
• 1 pound unpeeled large red-skinned potatoes, cut into 1-inch pieces
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh parsley
• 48 (about) 6-inch skewers

Method

Heat oil in a heavy medium saucepan over medium heat. Add onion and sauté until soft, about 4 minutes. Reduce heat to low. Add cream, cream cheese, Parmesan, and Gruyère. Whisk until smooth, about 3 minutes. Stir in nutmeg. Season with salt and pepper. Remove from heat.

Combine potatoes, 6 cups water and salt in a large saucepan. Bring to boil over high heat. Reduce heat to medium and cook until potatoes are just tender when pierced with skewer, about 6 minutes. Drain. Transfer potatoes to bowl. Add olive oil and parsley; toss to coat. Season to taste with salt and pepper.

Place potatoes on a platter. Spear each with a skewer. Serve with warm fondue.

Tips

Although a fondue pot suits this recipe, it isn't necessary. Simply put the fondue in a decorative microwavable bowl, and serve it warm. When the fondue gets too cold, rewarm it in the microwave. Set out a small bowl for the used skewers.

Best types of potatoes for fondue

Fondue potatoes are a delicious and fun way to enjoy potatoes, and there are a few types that work particularly well for this cooking method. Here are some of the best potatoes to use for fondue:

Yukon Gold Potatoes

Yukon Gold potatoes are a popular choice for cheese fondue because of their creamy texture and ability to hold their shape when cooked. They pair well with rich cheese sauces, making them perfect for dipping. Yukon Gold potatoes are also easy to prepare, requiring only a good scrub rather than peeling.

Russet Potatoes

Russet potatoes, also known as Sebago potatoes in Australia and the US, are another excellent option for fondue. Their fluffy and soft texture makes them ideal for absorbing the flavours of the fondue. Russet potatoes are readily available in most regular stores, making them a convenient choice.

King Edward Potatoes

King Edward potatoes, commonly found in the UK, are also recommended for fondue. They are floury potatoes that absorb flavours well and have a lovely fluffy interior. Their ability to absorb flavours makes them a versatile option for various fondue types, including cheese and meat fondues.

Maris Piper Potatoes

Maris Piper potatoes are another variety that works well for fondue, especially when seasoned with herbs like rosemary and thyme. They have a flat surface on both ends, making them stable for frying and roasting. Maris Piper potatoes are commonly used in fondant potatoes, a type of roasted potato with a crispy exterior and fluffy interior.

Red Bliss Potatoes

Red Bliss potatoes are also suitable for fondue, adding a unique flavour and texture to the dish. They can be cut into bite-sized pieces and boiled until tender before being added to the fondue pot.

When choosing potatoes for fondue, it is essential to consider the type of fondue you are making and the desired texture and flavour profile. The above-mentioned potatoes are versatile and work well with various fondue styles, ensuring a delicious and enjoyable experience for you and your guests.

Frequently asked questions