Perfect Potato Pairing For Cheesy Fondue: A Tasty Guide

Fondue is a fun and interactive way to enjoy food with friends and family, and potatoes are a classic choice for dipping into that warm, gooey cheese. But how do you prepare the potatoes to ensure they are the perfect fondue dunkers? The first step is choosing the right type of potato – go for waxy varieties like Yukon Gold or Charlotte, which hold their shape well and provide a smooth, creamy texture. Next, you'll want to wash, peel and cut your potatoes into bite-sized pieces. You can then either boil or oven-roast them, depending on whether you prefer a soft or crispy texture. For boiling, simply place the potatoes in a pot of salted water and cook until tender. For oven-roasting, toss the potatoes in oil and your chosen seasonings, then bake until golden. Now you're ready to dip into that delicious fondue!

Characteristics of cooking potatoes for cheese fondue

Choosing the right potato variety

When preparing potatoes as a side dish for cheese fondue, it's important to select the right type of potato to ensure they complement the fondue and provide an enjoyable dipping experience. The perfect potato for fondue should have a smooth texture, hold its shape well during cooking, and offer a creamy consistency that pairs well with melted cheese.

For this reason, waxy potatoes are generally the best choice for fondue. Varieties such as Yukon Gold or Charlotte are ideal as they tick all the boxes for the perfect fondue potato. Their smooth texture and ability to hold their shape make them excellent for boiling, and they provide a creamy consistency that is simply delightful when dipped in cheese fondue.

If you're looking for a potato that is a little more eye-catching, you could opt for purple potatoes. These potatoes will add a vibrant pop of colour to your fondue spread, while still offering a similar waxy texture to Yukon Gold or Charlotte potatoes. Alternatively, you could use a combination of different potato varieties to create a colourful and texturally diverse fondue experience for your guests.

When preparing your potatoes, it's important to cut them into bite-sized pieces, typically cubes or wedges of about 1 inch in size. This ensures even cooking and easy handling when it's time to dip into the fondue. You may also choose to peel your potatoes beforehand for a smoother finish, although leaving the skins on can add a rustic touch and some extra texture if that's your preference.

Preparing the potatoes

The first step to achieving the perfect potatoes for cheese fondue is to select the right type of potato. Waxy potatoes, such as Yukon Gold or Charlotte, are ideal as they hold their shape well and provide a creamy texture that pairs beautifully with melted cheese.

Once you've chosen the perfect potatoes, it's time to prepare them for cooking. Start by giving them a good wash under running water to remove any dirt or debris. You can then choose to peel the potatoes with a vegetable peeler or leave the skins on for a rustic touch—it's entirely up to you!

The next step is to cut the potatoes into bite-sized cubes or wedges. Try to make sure they are all relatively similar in size to ensure even cooking. After cutting, give the potatoes a quick rinse under cold water to remove any excess starch. This step will prevent them from sticking together during the cooking process.

Now, you have a few options for cooking your potatoes. You can either boil or oven-roast them. For boiling, place the potatoes in a large pot and cover them with cold water. Add a generous amount of salt to enhance their flavour—around one tablespoon of salt per quart of water should do the trick. Bring the pot to a gentle boil and cook the potatoes until they are tender but not mushy, which usually takes about 10-15 minutes. Once they're done, drain the potatoes in a colander and let them cool slightly before serving with your favourite fondue.

If you prefer your potatoes crispy, oven-roasting is the way to go. Preheat your oven to 425°F (220°C). Place the potato cubes on a baking sheet lined with parchment paper and drizzle them with olive oil. Then, season with salt, pepper, and any herbs or spices that tickle your taste buds. Give the potatoes a good toss to ensure they are evenly coated, and then roast them for around 30-35 minutes, or until they are golden brown and crispy.

Whether you choose to boil or roast your potatoes, the key is to aim for a tender, slightly crispy texture that will stand up to the fondue dipping without falling apart.

Boiling the potatoes

To cook potatoes for fondue, it is recommended to use waxy potatoes such as Yukon Gold or red potatoes. These varieties hold their shape well when boiled, making them perfect for dipping. Before boiling, the potatoes should be washed, peeled, and cut into bite-sized cubes or wedges. Rinsing the cut potatoes in cold water will remove excess starch and prevent them from sticking together during cooking.

To boil the potatoes, start by placing the prepared potato cubes or wedges in a large pot and covering them with cold water. Add a generous amount of salt to enhance the flavour; roughly one tablespoon of salt per quart of water should be enough. Bring the pot to a gentle boil over medium-high heat and cook until the potatoes are tender but not mushy. This usually takes around 10 to 15 minutes.

Once the potatoes are cooked, drain them in a colander and let them cool slightly before serving with your chosen fondue. If you want to keep the potatoes warm for a longer period, you can transfer them to a slow cooker or a fondue pot set on a low or warm setting. Covering the potatoes will also help to retain the heat.

Fondue and potatoes can be prepared a day in advance. Cover them separately and refrigerate. When you are ready to serve, simply reheat the potatoes in an oven for about 10 minutes, and whisk the fondue over medium heat for about 5 minutes until it is melted and smooth.

Oven-roasting the potatoes

When it comes to cooking potatoes for fondue, oven-roasting is a great way to achieve a crispy and flavorful result. Here is a step-by-step guide to help you master the art of oven-roasting potatoes for the perfect fondue experience:

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). This temperature will ensure that your potatoes cook through and get nicely browned and crispy.

Step 2: Prepare the Baking Sheet

Line a baking sheet with parchment paper. This will prevent the potatoes from sticking to the pan and make cleanup easier.

Step 3: Cut and Season the Potatoes

Cut the potatoes into bite-sized cubes or wedges, aiming for uniformity in size to ensure even cooking. Place the potatoes on the prepared baking sheet. Drizzle them generously with olive oil, ensuring that all surfaces are coated. Then, season them with salt and pepper to taste. You can also add any desired herbs or spices to enhance the flavor. Some popular options include garlic, paprika, rosemary, or thyme.

Step 4: Toss and Coat

Using your hands or a spatula, toss the potatoes until they are evenly coated with the oil and seasonings. Make sure all the pieces are well-coated to ensure consistent flavor and browning.

Step 5: Roast the Potatoes

Place the baking sheet in the preheated oven and roast the potatoes for approximately 30-35 minutes. Keep an eye on them to ensure they don't burn. You want them to be golden brown and crispy.

Step 6: Check for Doneness

After the allotted time, remove the potatoes from the oven and check if they are done to your liking. They should be crispy on the outside and tender on the inside. If they need more time, put them back in the oven and check every few minutes until they reach the desired doneness.

Step 7: Serve with Fondue

Once your potatoes are roasted to perfection, it's time to serve them with your favorite fondue. Arrange the crispy potatoes on a platter alongside other dippable treats like crusty bread, cherry tomatoes, or blanched vegetables. Provide small skewers or fondue forks for easy dipping and enjoy the combination of warm, gooey cheese with your perfectly roasted potatoes!

Serving suggestions

There are several ways to serve potatoes with cheese fondue. You can either place the potatoes on a platter with other dippable treats or serve them on skewers. If you're serving them on a platter, consider arranging the cooked potatoes alongside crusty bread, cherry tomatoes, blanched vegetables, or roasted potatoes. You can also provide a variety of dipping sauces like tangy mustard, creamy aioli, or zesty salsa. If you want to serve them on skewers, spear each potato with a skewer and serve them with warm fondue. You can also serve them with charcuterie and a green salad.

To elevate your fondue experience, offer a selection of dipping sauces and provide small skewers or fondue forks for easy dipping. Encourage your guests to experiment with different combinations of fondue and potato toppings. If you're using a fondue pot, place a candle underneath a wire rack to keep the fondue warm. You can also transfer the cheese sauce to a fondue pot and place it over a burning candle.

If you have any leftover boiled potatoes, you can definitely use them for fondue. Just gently reheat them before serving to ensure they are warm.

Frequently asked questions