Making Cheesy Fondue Potatoes: A Simple, Delicious Guide

Fondue potatoes are a delicious and indulgent dish that combines the best of both worlds—creamy, cheesy fondue and everyone's favourite side, potatoes. This dish is also known as pommes aligot and is a super-creamy, silky, and starchy treat with a cheesy pull. The key to achieving the perfect fondue potatoes is to use starchy potatoes such as russets, white, or Yukon gold, and to cook them thoroughly. The addition of ingredients like garlic, white wine, and mild Gruyère enhances the flavour and creates a truly indulgent experience. Fondue potatoes can be served as a side dish or enjoyed as a main course, and they are sure to impress at any dinner party or gathering.

Characteristics of Fondue Potatoes

Choosing the right potatoes

First, consider the type of potato. For fondue potatoes, it is best to use floury or starchy potatoes. These varieties are ideal because they absorb flavours better than waxy potatoes and become beautifully fluffy and soft when cooked. Look for potatoes that are known for their starchiness, such as russets, white potatoes, Yukon Gold, Maris Piper, or King Edward. These potatoes will create a creamy and silky texture in your fondue.

The size of the potatoes also matters. For fondue potatoes, it is best to choose large potatoes. This is because you will need to cut them into thick cylinders or slabs for cooking. By choosing larger potatoes, you can get the desired shape and size for even cooking and a beautiful presentation.

When shopping for potatoes, inspect their appearance. Choose potatoes that are firm and have smooth skin. Avoid any potatoes with sprouting eyes, soft spots, or greenish discolouration. These signs indicate that the potatoes are past their prime and may not cook evenly or taste as fresh.

Additionally, consider the cooking method you will be using. If you plan to pan-fry or oven-roast your fondue potatoes, choose potatoes that hold their shape well during cooking. This will ensure that your potatoes remain intact and don't fall apart, especially if you are aiming for crispy edges and a golden surface.

Lastly, don't be afraid to experiment with different varieties of potatoes to find the ones that work best for your taste and cooking style. You can even mix different types of potatoes to create a unique blend of flavours and textures in your fondue.

Preparing the potatoes

First, select the right type of potatoes. Starchy and floury potatoes, such as russets, white, Yukon Gold, or King Edward, are ideal because they absorb flavours better and become fluffy and soft. Peel the potatoes and trim a bit off both ends so they stand upright.

Next, cut the potatoes into neat cylinders or thick slabs. For a pro-level cut, lie the potato on its side and use a knife to carve curved strips, gradually shaping it into a cylinder. For an intermediate approach, stand the potato upright and cut thin slivers, rotating and smoothing the edges until you have a cylinder. An easier method is to use a potato peeler or a round cutter to shape the potato.

Once cut, place the potato cylinders into a bowl of cold water to remove the starch. Then, pat them dry with paper towels.

Heat some vegetable oil in a heavy oven-proof skillet over medium-high heat. Place the potato cylinders into the hot oil, reducing the heat if needed, and pan-fry until they are well-browned on both sides. This should take around 5-8 minutes per side. Blot the oil from the skillet with a paper towel as they cook.

Now, it's time to add flavour! Add some butter and thyme sprigs to the skillet. Cook until the butter begins to foam and turns a pale tan colour. You can also add other herbs and seasonings, such as garlic, rosemary, or pepper, to taste.

Finally, add chicken or vegetable stock to the skillet and bring it to a boil. Transfer the skillet to an oven preheated to around 200°C and bake for about 30 minutes, or until the potatoes are tender. The stock will be absorbed by the potatoes, leaving a delicious buttery sauce.

Making the fondue sauce

Ingredients

• 3 large whole russet potatoes
• 2 tablespoons high-heat-resistant vegetable oil, such as grapeseed oil
• Salt and ground black pepper to taste
• 3 tablespoons butter
• 4 sprigs thyme, plus more for garnish
• ½ cup chicken broth, or more as needed
• 1 cup Guinness Beer or your favorite Irish Stout
• 2 Tablespoons all-purpose flour
• 2 teaspoons dry mustard powder
• 3 cups Irish Cheddar, shredded
• Freshly ground black pepper to taste
• 1/4 teaspoon ground nutmeg
• 1/4 cup crumbled cooked bacon (optional)

Method

First, preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Cut off the ends of the russet potatoes, then stand them on end and peel them from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long. Place the potatoes into a bowl of cold water for about 5 minutes to remove the starch from the outsides.

Next, heat vegetable oil in a heavy oven-proof skillet over high heat until it shimmers slightly. Pat the potatoes dry with paper towels, then place the potato cylinders with the best-looking ends into the hot oil. Reduce the heat to medium-high and pan-fry the potatoes until well-browned, about 5 to 6 minutes. Season with salt and black pepper.

Now, flip the potatoes and repeat on the other ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to the skillet, then pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until the butter foams and the foam turns from white to a pale tan colour. Season with more salt and pepper.

Finally, pour the chicken stock into the skillet. Transfer the skillet to the preheated oven and cook until the potatoes are tender and creamy inside, about 30 minutes. If the potatoes aren't tender, add 1/4 cup more stock and cook for 10 more minutes.

For the sauce, start by pre-heating your oven to 350 degrees. Toss cubed potatoes in a bowl with olive oil, minced garlic, salt, and pepper. Place the potatoes on a baking sheet and bake for 30 minutes or until brown and crispy. Shake the tray several times to check on crispness.

In a medium saucepan, add beer, half and half, flour, and mustard powder. Warm the liquid and begin adding the cheese while whisking until melted. Remove from heat and add black pepper, salt, and nutmeg. Place back on the stove and cook while stirring to get a smooth consistency. Add more beer if the mixture is too thick or more cheese if it's too thin.

Cooking the potatoes

There are several ways to cook potatoes for fondue. Here are some options:

Option 1: Boiling

First, peel and finely chop your potatoes. For this method, it is best to use starchy potatoes such as russets, white, or Yukon gold. Place the potatoes in a medium saucepan with cold water and bring to a boil over high heat. Cook them until they are fork-tender, which should take around 15 to 18 minutes. Once they are cooked, drain the potatoes and transfer them to a ricer or food mill. Extrude the potatoes back into the saucepan and cook them over medium heat.

Option 2: Pan-frying and oven-roasting

Peel and cut the potatoes into cylinders. Place the potato cylinders into a bowl of cold water to remove the starch. Heat vegetable oil in a heavy oven-proof skillet over high heat. Pat dry the potatoes with paper towels and place them in the hot oil. Reduce the heat to medium-high and pan-fry the potatoes until they are well-browned, which should take around 5 to 6 minutes. Season with salt and black pepper. Flip the potatoes and repeat on the other side. Add butter and thyme sprigs to the skillet and cook until the butter foams and turns a pale tan colour. Season again with salt and pepper, then pour in the chicken stock. Transfer the skillet to a preheated oven and cook until the potatoes are tender and creamy inside, which should take about 30 minutes.

Option 3: Oven-roasting

Preheat your oven to 350 degrees Fahrenheit. Cut the potatoes into cubes and toss them in a bowl with olive oil, minced garlic, salt, and pepper. Place the potatoes on a baking sheet and bake for 30 minutes or until they are brown and crispy.

Option 4: Pan-frying

Heat oil in a pan over medium-low heat. Slice the ends off the potatoes so they lie flat on either side. When the oil is hot, add the potatoes cut-side down and fry for 5-7 minutes, or until deep golden brown. Flip and fry the other side. Add butter to the pan and scatter garlic and herbs (such as thyme and rosemary) around the potatoes. Season well and serve when the potatoes are tender.

Option 5: Blending

Peel and cut the potatoes into 1-inch pieces. Cook the potatoes and garlic in salted simmering water over moderate heat until tender, which should take about 12 minutes. Drain and combine the potatoes and garlic with white wine and lemon juice in a blender. Puree until smooth, then gradually add heavy cream until incorporated. Transfer the mixture to a saucepan and bring to a simmer over moderately high heat. Return the mixture to the blender, add the cheese, and puree until smooth. Season with salt and serve hot.

Serving the fondue potatoes

There are several types of fondue potatoes, from mashed potatoes with cheese to potatoes baked in a buttery herb-infused broth. Here are some tips on serving fondue potatoes, depending on the type you have made.

For mashed fondue potatoes, also known as pommes aligot, you will want to ensure that the potatoes are super creamy and silky. To achieve this, use a starchy potato such as russets, white, or Yukon gold, and make sure they are well cooked. When reheating, do so carefully over low heat, stirring often, to avoid scorching or breaking the cream and cheese.

For fondant potatoes, which are oven-braised in a buttery, thyme-flavoured sauce, the potatoes should be crispy and brown on the outside, while remaining rich and creamy on the inside. These are best served as a side dish alongside roast chicken, beef, or fish.

For a potato fondue made with shredded cheese, such as cheddar, and a liquid such as beer or wine, you will want to keep the fondue warm and stir it intermittently to maintain its ideal consistency. This type of fondue can be served with roasted potatoes or crudités.

For a silky potato fondue, where the potatoes are pureed with wine and lemon juice, the fondue should be served hot. This type of fondue pairs well with a variety of vegetables, such as Little Gem lettuce, snap peas, summer squash, or cucumbers.

Finally, for potatoes baked in a buttery herb-infused broth, also known as melting potatoes, the potatoes should have crispy edges and golden surfaces, with a creamy and flavoured interior. These potatoes can be served alongside steak, chicken, or fish.

Frequently asked questions