A Tasty Adventure: Oil Fondue With Potatoes

Oil fondue is a fun and interactive way to enjoy a meal with friends and family. It's important to prioritise safety when dealing with hot oil, especially if children are present. When cooking potatoes in oil fondue, it's best to use waxy potatoes like Yukon Gold or Charlotte, as they hold their shape well and provide a creamy consistency. Before cooking, wash, peel, and cut the potatoes into bite-sized pieces. You can either boil or oven-roast the potatoes, ensuring they are tender but not mushy. For boiling, place the potatoes in a pot with cold, salted water and cook for 10-15 minutes. For oven-roasting, drizzle olive oil and season before roasting at 425°F for 30-35 minutes. Serve the cooked potatoes with your favourite fondue and dipping sauces.

How to cook potatoes in oil fondue

Choosing the right potato variety

When selecting potatoes for oil fondue, it is best to opt for waxy potatoes such as Yukon Gold, Charlotte, or yellow potatoes. These potatoes have a smooth texture, hold their shape well, and provide a creamy consistency. They are also less likely to fall apart when cooked, making them perfect for dipping into the fondue pot.

It is important to avoid starchy potatoes, such as russet potatoes, as they tend to fall apart easily and may not provide the desired texture for fondue. Additionally, potatoes that are too small, like new potatoes, may not be ideal as they can be challenging to dip and can easily slip off your fork or skewer.

To ensure your potatoes are fondue-ready, it is recommended to pre-cook them slightly before adding them to the hot oil. This can be done by boiling or roasting them until they are just tender. Pre-cooking the potatoes will reduce the cooking time in the oil and help prevent them from absorbing too much oil, resulting in a greasy texture.

When cutting your potatoes, aim for bite-sized cubes or wedges of approximately 1 inch in size. This ensures that the potatoes cook evenly and are easy to handle when dipping. You may also want to consider leaving the skins on for added texture and flavour, but be sure to wash them thoroughly to remove any dirt.

Preparing the potatoes

Selecting the Right Potato Variety:

When choosing potatoes for fondue, opt for waxy potatoes such as Yukon Gold, Charlotte, or red potatoes. These varieties hold their shape well during cooking and provide a creamy texture that pairs perfectly with melted cheese.

Cleaning and Peeling:

Start by thoroughly washing the potatoes under running water to remove any dirt or debris. You can use a vegetable peeler to peel the potatoes for a smoother finish, or leave the skins intact for a rustic touch, ensuring you scrub them clean.

Cutting and Rinsing:

Cut the potatoes into bite-sized cubes or wedges, aiming for relatively uniform sizes to ensure even cooking. After cutting, rinse the potatoes under cold water to remove excess starch and prevent them from sticking together during the cooking process.

Boiling the Potatoes:

Place the prepared potato pieces in a large pot and cover them with cold water. Add a generous amount of salt to enhance their flavour—about one tablespoon of salt per quart of water. Bring the pot to a gentle boil over medium-high heat and cook the potatoes until they are tender but not mushy, which typically takes around 10-15 minutes. Drain the potatoes in a colander and let them cool slightly before serving with your chosen fondue.

Oven Roasting for a Crispy Alternative:

If you prefer a crispy texture, preheat your oven to 425°F (220°C). Place the potato cubes on a baking sheet lined with parchment paper. Drizzle them with olive oil and season with salt, pepper, and any desired herbs or spices. Toss the potatoes to ensure they are evenly coated, then roast for approximately 30-35 minutes, or until they are golden brown and crispy.

Keeping Potatoes Warm:

To maintain the warmth of your cooked potatoes during your fondue party, transfer them to a slow cooker or fondue pot set on a low or warm setting. Covering them with a lid or foil will help retain the heat until they are ready to be dipped into the fondue.

Using Leftover Potatoes:

You can also use leftover boiled potatoes for your fondue. Simply reheat them gently before serving to ensure they are warm. This option is a great time-saver for impromptu fondue gatherings.

Boiling the potatoes

When preparing potatoes for oil fondue, it is essential to pre-boil them to ensure they are cooked through and can hold their shape when dipped. Here is a step-by-step guide to boiling potatoes for fondue:

Step 1: Prepare the Potatoes

Wash the potatoes thoroughly under running water to remove any dirt or debris. You can choose to peel the potatoes using a vegetable peeler or leave the skins on for a rustic touch. Just be sure to give them a good scrub if you decide to keep the peels intact.

Step 2: Cut the Potatoes

Cut the potatoes into bite-sized cubes or wedges, aiming for uniformity in size to ensure even cooking. This will also make them easier to handle when dipping into the fondue.

Step 3: Rinse and Soak the Potatoes

Rinse the cut potatoes under cold water to remove excess starch. This step is crucial as it will prevent the potatoes from sticking together during the boiling process.

Step 4: Boil the Potatoes

Place the prepared potatoes in a large pot and cover them with cold water. Add a generous amount of salt to enhance their flavour; a good rule of thumb is to use about one tablespoon of salt per quart of water. Bring the pot to a gentle boil over medium-high heat.

Step 5: Cook Until Tender

Cook the potatoes until they are tender but not mushy. Depending on the size and type of potato, this usually takes around 10 to 15 minutes. You can check their doneness by piercing them with a fork; they should offer a gentle resistance without being too hard or falling apart.

Step 6: Drain and Cool

Once the potatoes are cooked, drain them in a colander and let them cool slightly before serving. This will allow them to firm up a bit, making them easier to handle and ensuring they don't fall apart when dipped into the fondue.

Tips for Boiling Potatoes:

• Choose the right potato variety: Opt for waxy potatoes like Yukon Gold, Charlotte, or red potatoes, as they hold their shape well when boiled.
• Add salt to the water: Salting the water enhances the flavour of the potatoes and helps season them from the inside out.
• Don't overcook: Be careful not to overcook the potatoes, as you want them to retain their shape and texture for dipping.
• Keep them warm: If you need to keep the potatoes warm before serving, transfer them to a slow cooker or fondue pot set on a low or warm setting. Covering them will also help retain the heat.
• Use leftovers: You can also use leftover boiled potatoes for fondue. Simply reheat them gently before serving to ensure they are warm.

Oven-roasting the potatoes

Preheat your oven: Start by preheating your oven to 425°F (220°C). This temperature will ensure that your potatoes get nice and crispy on the outside while cooking through on the inside.

Prepare the potatoes: Wash the potatoes thoroughly under running water to remove any dirt or debris. You can choose to peel the potatoes or leave the skins on for a rustic touch. Cut the potatoes into bite-sized cubes or wedges, aiming for relatively similar sizes to ensure even cooking.

Toss with oil and seasonings: Place the potato cubes or wedges on a baking sheet lined with parchment paper. Drizzle them generously with olive oil, then season with salt and pepper. You can also add any dried herbs or spices of your choice, such as rosemary, thyme, or paprika, for extra flavor. Toss the potatoes until they are evenly coated with the oil and seasonings.

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 on the outside.

Serve: Once the potatoes are cooked, remove them from the oven and let them cool slightly before serving. Fondue potatoes go well with a variety of dipping sauces, such as tangy mustard, creamy aioli, or zesty salsa. You can also offer small skewers or fondue forks for easy dipping.

Oven-roasting potatoes adds a delicious crispness and brings out their natural sweetness. It's a simple yet effective way to prepare potatoes for fondue, and your guests will love the flavor and texture it brings to the table.

Serving suggestions

Now that you've cooked your potatoes, it's time to think about how to serve them. Here are some ideas to elevate your fondue experience:

• Platter Presentation: Arrange the cooked potatoes on a platter with a variety of other dippable treats such as crusty bread, cherry tomatoes, or blanched vegetables. This way, your guests can easily access and choose their favourite dipping options.
• Dipping Sauces: Offer a selection of sauces to complement the potatoes. Tangy mustard, creamy aioli, and zesty salsa are all great options. You can also get creative and mix different sauces to create unique combinations.
• Skewers and Forks: Provide small skewers or fondue forks to make dipping easier and more enjoyable for your guests.
• Encourage Creativity: Encourage your guests to experiment with different combinations of fondue and potato toppings. They can try different types of cheese, meats, or vegetables to find their favourite pairings.
• Keep Warm: If you're hosting a fondue party, keep the potatoes warm by transferring them to a slow cooker or a fondue pot set on a low temperature. Covering them with a lid or foil will help retain the heat until they are ready to be dipped.
• Leftovers: If you have any leftover boiled potatoes, you can use them for your fondue. Simply reheat them gently before serving to ensure they are warm.
• Potato Varieties: Opt for waxy potatoes like Yukon Gold, Charlotte, or red potatoes. These varieties hold their shape well and provide a creamy consistency that pairs perfectly with melted cheese.
• Preparation: Wash, peel (optional), and cut the potatoes into bite-sized cubes or wedges. Rinse them again to remove excess starch and prevent sticking during cooking.
• Cooking Methods: You can boil or oven-roast the potatoes. Boiling is a gentle method that preserves the shape and texture of the potatoes. Oven-roasting, on the other hand, adds a crispy texture and flavourful browning to the potatoes.
• Safety: If children are present, it is recommended to have a separate, child-friendly fondue option, such as cheese or chocolate fondue, to avoid any accidental burns or spills.

Frequently asked questions