Fondue Potatoes: A Beginner's Guide To Melty Spuds

Fondue potatoes are a delicious and elegant way to cook potatoes, perfect for a dinner party or a special occasion. Fondue potatoes are crispy on the outside and meltingly tender on the inside, infused with flavour from roasting in a buttery stock. The process of making fondue potatoes is simple yet impressive: potatoes are browned on a stove, then baked in a broth so they absorb the flavour and become tender. This recipe is infinitely customisable – you can use any type of potato, butter, stock, and cheese. So, get your fondue pot ready and let's dive into the world of fondue potatoes!

Choosing the right potato

Potato Variety

The type of potato you choose will significantly impact the final dish. For fondue potatoes, it is generally recommended to use floury or starchy potatoes. These varieties are ideal because they absorb flavours better and become beautifully fluffy and soft inside. Look for all-rounder potatoes that are readily available in regular stores, as these tend to be great all-purpose options.

Some specific recommendations include:

• Australia: Sebago (commonly found in dirt-brushed varieties) or Desiree
• US: Russet
• UK: King Edward or Maris Piper

Size

For fondue potatoes, it is essential to choose large potatoes. This is because you will need to cut them into thick slabs or cylinders, ensuring they are evenly sized for consistent cooking. Aim for potatoes from which you can cut 2 x 3.5 cm / 1.4" tall cylinders from each.

Texture

When creating fondue potatoes, you want to achieve a meltingly tender texture. To do this, select potatoes with a floury texture, as they will absorb the stock or broth flavour better and become soft and fluffy. Avoid waxy potatoes, as they do not absorb flavours as well and won't give you the desired creamy result.

Taste

While the variety of potato you choose will impact the overall taste, you can also enhance the flavour by using chicken or vegetable stock. Chicken stock tends to have a more savoury flavour and is preferred by some, while vegetable stock is a suitable alternative.

Preparing the potato

First, select the right type of potatoes. Floury or starchy potatoes, such as Russets, King Edward, or Sebago, are ideal because they absorb flavours better and become fluffy and soft inside. Peel the potatoes, then cut them into uniform cylinders or thick slabs. The goal is to create cylinders that are approximately 6 cm in diameter and 3.5 cm in height. You can use a knife, potato peeler, or round cutter to achieve the desired shape.

Next, season the potatoes by tossing them in a little oil, salt, and pepper. Heat some oil in an oven-proof skillet over medium-high heat and add the potatoes. Cook each side for about 6 to 8 minutes, or until golden. This step will give the potatoes a crispy exterior and a golden surface.

Once the potatoes are browned, it's time to add flavour. Add butter and thyme to the skillet, spooning the melted butter over the potatoes to baste them. Then, pour in the stock or broth, bringing it to a boil. Chicken stock is recommended for the best flavour, but vegetable stock or any other type of stock can also be used.

Finally, transfer the skillet to the oven and bake the potatoes for about 30 minutes, or until they are tender. Baste the potatoes with the buttery stock halfway through the baking process. The potatoes are done when they have absorbed most of the stock, leaving just butter in the pan. The butter will be thickened by the starch in the potatoes, creating a glossy sauce that clings to the potatoes.

Your potatoes are now ready to be served! Transfer them to individual plates or a serving platter, and don't forget to pour over every drop of that delicious buttery sauce.

Making the fondue sauce

The fondue sauce is the key to this dish's success, so it's important to get it just right. Here is a step-by-step guide to making the perfect fondue sauce for your potato fondue.

Ingredients

To make the fondue sauce, you will need the following ingredients:

• Cheese: Shredded or grated cheddar, Gruyère, Parmesan, or a combination of these cheeses. You can also add some mozzarella for extra stretch.
• Liquid: Heavy cream, milk, or a combination of both. You can also add a splash of white wine for extra flavour.
• Spices: Garlic, nutmeg, salt, and pepper.
• Potatoes: Russets, Yukon Gold, or any starchy potato variety.
• Optional: A small amount of flour and mustard powder can be added to thicken the sauce and enhance the flavour.

Method

• Start by cooking the potatoes. Peel and chop your chosen potatoes into small, even-sized pieces. Boil or steam them until they are tender, but not mushy. Drain the potatoes and set them aside.
• In a separate saucepan, heat your chosen liquid (cream, milk, or a combination) until it is warm but not boiling. If using white wine, add it now and let it simmer for a minute to cook off the alcohol.
• Add the grated or shredded cheese to the warm liquid and whisk continuously until the cheese is fully melted and combined. You can also do this step in a blender, starting at low speed and gradually increasing to ensure a smooth and creamy consistency.
• Once you have a smooth cheese sauce, add the spices: grated or minced garlic, nutmeg, salt, and pepper. Taste the sauce and adjust the seasoning as needed.
• If you want a thicker sauce, you can add a small amount of flour and mustard powder, whisking continuously until combined. This will also add a subtle tang to the sauce.
• Finally, add the cooked potatoes to the sauce and stir to combine. If the mixture becomes too thick, you can add a little more liquid to adjust the consistency.
• Transfer the fondue to a fondue pot or a decorative microwavable bowl and keep it warm. If using a fondue pot, you can add a votive candle or sterno to keep the fondue melted.

Your fondue sauce is now ready to be served with your choice of potatoes and dipping items!

Cooking the potato

There are several ways to cook potatoes for fondue. One method is to cut the potatoes into cubes, toss them in a bowl with olive oil, minced garlic, salt, and pepper, and then bake them in the oven until they are brown and crispy. Another option is to peel and cut the potatoes into thick slabs or cylinders, season them with salt and pepper, and then brown them in an oven-proof skillet on the stovetop before transferring them to the oven to finish cooking.

For the oven-baked method, preheat your oven to 350 degrees Fahrenheit. While the oven is preheating, toss your cubed potatoes with olive oil, garlic, salt, and pepper in a bowl. Spread the potatoes out on a baking sheet and bake for 30 minutes, or until they are brown and crispy. Be sure to shake the tray occasionally to check on the crispness and ensure even cooking.

If you prefer to cook your potatoes on the stovetop and in the oven, start by preheating your oven to 390 degrees Fahrenheit. Peel your potatoes and cut them into thick slabs or cylinders, aiming for uniformity in size and shape. Season the potatoes with salt and pepper, and heat a tablespoon of olive oil in an oven-proof skillet over medium-high heat. Place the potatoes in the skillet and cook each side for 6-8 minutes, or until golden. Add butter and thyme to the skillet, basting the melted butter over the potatoes.

Finishing the Dish

Once your potatoes are cooked, it's time to finish the dish. For a simple roasted potato fondue, you can serve the crispy baked potatoes with a cheese fondue made by melting shredded cheese in a mixture of beer, half-and-half, flour, and mustard powder. Keep the fondue warm in a fondue pot or a decorative microwavable bowl, and serve it with the roasted potatoes for dipping.

If you're making the melting potatoes, after browning the potatoes on the stovetop and adding butter and thyme, pour the stock into the skillet and bring it to a boil. Transfer the skillet to the oven and bake for about 30 minutes, or until the potatoes are tender. Baste the potatoes with the buttery stock halfway through the cooking time. The stock will be absorbed by the potatoes, leaving a thickened, glossy sauce. Serve the potatoes with the sauce spooned over them.

Serving suggestions

Fondue potatoes are a great side dish for a range of meals and can be served in a variety of ways. Here are some ideas to get you started:

• For a simple and elegant presentation, transfer the potatoes to individual plates or a serving platter and pour the buttery sauce over them. This allows your guests to help themselves and enjoy the full flavour of the dish.
• If you're looking for a more casual approach, place the potatoes on a platter and spear each one with a skewer. Serve them with a warm fondue for dipping. This method is perfect for fondue pots or decorative microwavable bowls.
• To elevate your fondue potatoes, serve them alongside a steak with béarnaise sauce and buttered peas. This combination creates a restaurant-worthy meal that's sure to impress.
• For a special occasion, fondue potatoes make an elegant side dish when paired with roast chicken or a grand prime rib. Just be sure to adjust the cooking time accordingly.
• If you're feeling creative, try experimenting with different types of cheese in your fondue. Blue cheese, cheddar, and Tete de Moine are all excellent options to add your unique twist.
• To make it a complete meal, serve your fondue potatoes with roasted vegetables such as Little Gem lettuce, haricots verts, wax beans, or snow peas. This adds colour and nutritional value to your dish.
• For a fun and interactive experience, set out a small bowl for used skewers or fondue forks, encouraging your guests to dip and enjoy the potatoes at their leisure.

Frequently asked questions