The Perfect Potato Pairing For Fondue: A Cooking Guide

There are many ways to cook potatoes for fondue, depending on the type of potato and the desired texture. For example, boiling potatoes before tossing them in oil and spices can make them shiny and prevent discolouration. Alternatively, baking potatoes in an oven can make them crispy. Potatoes can also be fried until golden brown and crisp.

Characteristics of cooking potatoes for fondue

How to boil potatoes for fondue

Boiling potatoes is a great way to prepare them for fondue. Here is a step-by-step guide on how to do it:

Step 1: Prepare the Potatoes

Start by selecting the right type of potatoes. For fondue, smaller potatoes such as baby potatoes or fingerling potatoes work well. You can also use larger potatoes and cut them into 1-inch pieces or wedges. The amount of potatoes you need may vary depending on the number of people you are serving, but as a guide, you can use around 1 pound of potatoes.

Step 2: Combine Potatoes with Water and Salt

Place the potatoes in a large saucepan and add enough water to completely cover them. Add a pinch of salt to the water, which will help season the potatoes as they cook.

Step 3: Bring to a Boil

Place the saucepan on high heat and bring the water to a rolling boil. This will take a few minutes, depending on the amount of water and potatoes you are using.

Step 4: Reduce Heat and Simmer

Once the water is boiling, reduce the heat to medium. Allow the potatoes to simmer gently in the water. This will ensure that they cook through evenly.

Step 5: Check for Doneness

Cook the potatoes until they are just tender when pierced with a fork or skewer. This should take around 6 to 12 minutes, depending on the size of your potatoes. Be careful not to overcook them, as you want them to hold their shape and not fall apart when dipped in the fondue.

Step 6: Drain and Season

When the potatoes are tender, drain them in a colander. You can then transfer them to a bowl and add some extra-virgin olive oil, fresh herbs like parsley, and season with salt and pepper to taste. Toss the potatoes gently to coat them evenly.

Step 7: Serve with Fondue

Place the potatoes on a platter and serve them with your choice of warm fondue. You can offer skewers or fondue forks for dipping the potatoes into the cheese sauce. Enjoy!

How to roast potatoes for fondue

Roasted potatoes are a great side dish or snack to serve with fondue. Here is a step-by-step guide on how to roast potatoes to perfection for your next fondue party!

Ingredients:

• Potatoes (baby new potatoes), fingerling potatoes, or russet potatoes
• Olive oil
• Salt
• Pepper
• Fresh herbs (optional)

Instructions:

• Preheat your oven to 350°F (180ºC or 160ºC fan).
• Cut the potatoes into uniform sizes. For baby or small potatoes, leave them whole. For larger potatoes, cut them into wedges or cubes.
• Toss the potatoes in a bowl with enough olive oil to coat them lightly. You can also add chopped fresh herbs like rosemary or thyme for extra flavour.
• Season the potatoes generously with salt and pepper.
• Spread the potatoes on a baking sheet or roasting tin in a single layer. Make sure they have enough space to roast and crisp up.
• Place the potatoes in the preheated oven and roast for 25-45 minutes, depending on their size.
• Midway through the cooking time, shake or toss the potatoes to ensure even browning and crisping.
• The potatoes are done when they are golden brown and crispy on the outside and tender on the inside.
• Remove them from the oven and serve them hot with your favourite fondue!

Roasted potatoes are a perfect dipper for a variety of fondue flavours, including cheese, vodka, and beer fondue. Enjoy your delicious roasted potatoes with fondue!

How to prepare fondue potatoes in advance

Fondue potatoes can be prepared a day in advance and stored in the refrigerator until you're ready to serve them. Here's a step-by-step guide to preparing fondue potatoes:

Ingredients

You will need:

• Potatoes (new potatoes, baby potatoes, or fingerling potatoes)
• Olive oil
• Salt
• Freshly ground black pepper
• Herbs (optional)

Preparation

• Cut the potatoes into uniform sizes. For baby or new potatoes, leave them whole; for larger potatoes, cut them into 1-inch pieces. Fingerling potatoes can be cut in half.
• Place the potatoes in a large saucepan and cover them with water. Bring the water to a boil over high heat.
• Add a pinch of salt to the water.
• Reduce the heat to medium and simmer the potatoes until they are just tender when pierced with a fork or skewer. This should take around 6-12 minutes, depending on the size of your potatoes.
• Drain the potatoes in a colander and return them to the warm pot. Drizzle a small amount of olive oil over the potatoes to prevent them from drying out and to add shine.
• At this point, you can set the potatoes aside to cool and then store them in the refrigerator until you're ready to serve them.

Reheating and Serving

• When you're ready to serve, preheat your oven to 350°F (180ºC).
• Spread the potatoes on a baking sheet and toss them with a light coating of olive oil, salt, pepper, and herbs (if using).
• Bake the potatoes until they are heated through and crispy, which should take around 10 minutes.
• Remove the potatoes from the oven and thread them onto skewers. If desired, you can add garnishes such as mini gherkins or cornichons.
• Serve the potatoes with your choice of fondue.

How to make cheese fondue for potatoes

Ingredients

• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 1 cup plus 2 tablespoons whipping cream
• 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 2 teaspoons of olive oil in a heavy medium saucepan over medium heat. Add the chopped onion and sauté until soft, which should take about 4 minutes. Reduce the heat to low and add the cream, cream cheese, Parmesan, and Gruyère. Whisk the mixture until smooth, which should take about 3 minutes. Stir in the nutmeg and season with salt and pepper. Remove from heat.

In a separate large saucepan, combine the potatoes, 6 cups of water, and a pinch of salt. Bring to a boil over high heat, then reduce the heat to medium and cook until the potatoes are just tender when pierced with a skewer (about 6 minutes). Drain the potatoes and transfer them to a bowl. Add 1 tablespoon of extra-virgin olive oil and parsley, then toss to coat. Season to taste with salt and pepper.

Place the potatoes on a platter and spear each one 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. If the fondue gets too cold, rewarm it in the microwave. Set out a small bowl for the used skewers.

The fondue and potatoes can be prepared 1 day ahead. Cover them separately and refrigerate. Whisk the fondue for about 5 minutes over medium heat until it is melted and smooth. Reheat the potatoes in a 350°F oven for 10 minutes.

How to serve fondue and potatoes

Cooking the potatoes

First, you'll want to decide on the type of potatoes you want to use. You can use baby new potatoes, russet potatoes, red-skinned potatoes, or fingerling potatoes. Cut the potatoes into cubes, wedges, or halves, depending on the type of potato and your preference.

Toss the potatoes with olive oil, salt, and pepper, and optionally, garlic. You can also add herbs if you like. Then, bake or roast the potatoes until they are tender and golden brown. This should take around 25-45 minutes, depending on the type of potato and your desired level of doneness.

Alternatively, you can boil the potatoes. Cover the potatoes with water and bring it to a boil. Salt the water and simmer the potatoes until they are tender, which should take around 10-12 minutes. Drain the potatoes and return them to the warm pot to dry. Drizzle a little oil over the potatoes to prevent them from discolouring and to add shine.

Preparing the fondue

For the fondue, you will need a combination of cheeses such as cream cheese, Parmesan, Gruyère, Emmental, Cheddar, or Brie. You will also need a liquid base such as wine, beer, or cream. Other ingredients you may want to include are nutmeg, cornstarch, flour, mustard powder, and kirsch or vodka.

Heat oil in a heavy medium saucepan over medium heat. Add chopped onion and sauté until soft, then reduce the heat to low. Add the liquid base, cream cheese, and other cheeses. Whisk until smooth, then stir in any spices or seasonings. Remove from heat and transfer the mixture to a fondue pot or a decorative microwavable bowl.

Serving the fondue and potatoes

Place the potatoes on a platter and provide skewers or forks for your guests to spear the potatoes. If you are using a fondue pot, place it in the centre of the table within easy reach of your guests. If you are using a microwavable bowl, simply place it in the centre of the table and rewarm it in the microwave as needed. Provide small bowls for used skewers or forks, and don't forget to offer plenty of napkins!

Frequently asked questions