Preparing Baby Potatoes For Fondue: A Quick Guide

Fondue is a popular dish for social gatherings and dinner parties, and potatoes are a versatile and delicious addition to this communal meal. Preparing and cooking potatoes for fondue can seem daunting, but it is a straightforward process that can be easily mastered. The first step is to select the right type of potatoes. Small, firm, and waxy varieties like fingerling or new potatoes are best as they hold their shape well when cooked and dipped into the cheese mixture. Before cooking, potatoes should be washed, scrubbed, and either left whole or cut into bite-sized pieces, depending on their size. It is essential to parboil the potatoes until they reach a fork-tender consistency, which typically takes between 10 and 30 minutes, depending on the size and variety of the potato. Once cooked and drained, potatoes can be served alongside your cheese fondue, providing a delightful contrast to the rich and creamy cheese sauce.

How to Prepare Baby Potatoes for Fondue

Selecting the right potatoes

Variety

Small, firm, and waxy varieties such as fingerling, new potatoes, or baby potatoes are ideal for fondue. These potatoes hold their shape well when cooked and dipped into the cheese mixture. New potatoes, in particular, have a thin skin and a firm, waxy texture that stays intact during cooking, making them an excellent choice for cheese fondue. They also offer a buttery taste that complements the rich flavours of the cheese.

Texture and Shape

The texture and shape of the potatoes are important considerations. You want potatoes with a waxy texture and thin skin, as this will prevent them from breaking apart during cooking and dipping. Additionally, small, finger-shaped potatoes with a rich and creamy texture are perfect for dipping into cheese fondue. Their thin skin also allows them to cook quickly and evenly, ensuring a satisfying bite with every dip.

Flavour

The flavour of the potatoes should complement the cheese fondue. For example, red potatoes have an earthy flavour that goes well with most cheese fondue recipes.

Starch Content

The starch content of the potatoes will impact the final texture. Russet and Yukon gold potatoes have a high starch content, making them ideal for getting a crispy exterior when cooked. However, their fluffy texture might not hold up as well in a fondue pot.

Size

The size of the potatoes is also important. For baby potatoes, you can leave them whole after washing. For larger potatoes, cut them into bite-sized pieces, such as cubes or wedges, to make them easier to dip.

Preparing the potatoes

Selecting the potatoes

When preparing potatoes for fondue, it's important to choose the right type of potatoes that will complement the cheese and maintain a good texture. Small, firm, and waxy varieties like fingerling or new potatoes are ideal as they hold their shape well when cooked and dipped into the cheese mixture. Other good options include russet potatoes, Yukon gold potatoes, and red potatoes.

Washing and cutting the potatoes

Before cooking, wash and scrub the potatoes thoroughly under running water to remove any dirt. If you prefer peeled potatoes, use a vegetable peeler or a paring knife to carefully remove the skin. For larger potatoes, cut them into bite-sized pieces, ensuring they are even in size so they cook uniformly. For small potatoes like fingerling potatoes, leave them whole.

Cooking the potatoes

There are several methods to cook the potatoes, including boiling, steaming, and roasting.

Boiling

To parboil the potatoes, bring a pot of lightly salted water to a rolling boil. Add the potatoes and cook for 2-3 minutes or until they are slightly tender but not fully cooked. Drain the potatoes and let them cool before serving. This technique helps maintain the potatoes' firm texture while making them easier to cook and dip into the cheese fondue.

Steaming

Place the potatoes in a steamer basket over simmering water. Cover and steam until tender, about 10-15 minutes. Alternatively, you can steam them in the microwave for about 4-5 minutes. Test with a fork to ensure they are tender but still hold their shape.

Roasting

Toss the potatoes with olive oil, minced garlic, salt, and pepper. Place them in a roasting pan and roast at 350°F for about 30 minutes, or until brown and crisp. Stir several times during cooking and rotate the pan halfway through for more even cooking.

Serving the potatoes

Once the potatoes are cooked, drain them and transfer them to a serving bowl or platter. If desired, you can toss them with olive oil and fresh herbs like parsley to add extra flavour. Serve the potatoes alongside your favourite fondue recipe for a memorable and delectable experience.

Cooking the potatoes

To cook baby potatoes for fondue, you can either boil or steam them. First, wash and scrub the potatoes to remove any dirt. If you prefer peeled potatoes, use a vegetable peeler or a paring knife to remove the skin. For small baby potatoes, you can leave them whole. If your potatoes are larger, cut them into bite-sized pieces, ensuring they are evenly sized for uniform cooking.

Boiling

To boil the potatoes, bring a pot of lightly salted water to a boil. Add the potatoes and cook until they are fork-tender, which usually takes 10-15 minutes for small potatoes and 20-30 minutes for larger potatoes. Drain the potatoes and let them cool slightly before serving.

Steaming

Alternatively, you can steam the potatoes. Place them in a steamer basket over simmering water, making sure the water doesn't touch the potatoes. Cover and steam until tender, about 10-15 minutes. You can also steam them in the microwave for about 4-5 minutes. Test the potatoes with a fork to ensure they are tender but still hold their shape.

Roasting

If you prefer a crispy texture, you can also roast the potatoes. To roast, preheat your oven to 350°F. Toss the potatoes with olive oil, minced garlic, salt, and pepper in a bowl. Place them in a roasting pan and roast for about 30 minutes, or until they are brown and crisp, stirring occasionally and rotating the pan halfway through for even cooking.

Serving

Once your potatoes are cooked, you can serve them alongside your favourite fondue recipe. Potatoes pair particularly well with cheese fondue, providing a delightful contrast to the rich and creamy cheese sauce. Enjoy!

Preparing the fondue

The first step in preparing the fondue is to select the right type of potatoes. Small, firm, and waxy varieties like fingerling or baby potatoes are ideal as they hold their shape well when cooked and dipped into the cheese mixture. The potatoes should then be washed, scrubbed, and cut into manageable pieces if they are not already small enough.

The next step is to parboil the potatoes. Bring a pot of lightly salted water to a boil, add the potatoes, and cook them for 2-3 minutes or until they are slightly tender. Drain the potatoes and set them aside to cool. This step helps to maintain the firm texture of the potatoes while also ensuring they are cooked through and ready for the fondue.

Now it's time to prepare the cheese sauce. For a classic fondue, you can use a combination of shredded Gruyère and Emmentaler cheeses, or you can experiment with other cheeses such as Swiss, Monterey Jack, or Gouda. You will need around 3 cups of shredded cheese for a standard-sized fondue pot. Combine the cheese with flour and set it aside.

In a large saucepan, heat up some wine and garlic until very hot but not boiling. Reduce the heat to low and slowly add the cheese mixture, stirring constantly until melted. Make sure all the cheese is melted before adding more, and stir until the mixture bubbles gently.

Stir in milk, kirsch or sherry, mustard, nutmeg, and pepper to taste. Transfer the cheese mixture to a fondue pot and adjust the burner flame to low. Keep the fondue bubbling gently to ensure it stays warm and melted.

To serve, place the cooked and drained potatoes on a platter with other accompaniments such as cubed bread, cherry tomatoes, blanched broccoli, or baby corn. Provide your guests with fondue forks or skewers for dipping, and enjoy!

Serving suggestions

Baby potatoes are a versatile and delicious addition to a fondue. They can be served on their own with a pot of warm, dripping cheese or as part of a platter with other dipping options.

When serving baby potatoes with fondue, it is essential to prepare the potatoes correctly for the best texture and flavour. Start by selecting the right type of potatoes – small, firm, and waxy varieties like fingerling or new potatoes are ideal. Then, wash and scrub the potatoes thoroughly under running water to remove any dirt. You can choose to peel the potatoes or leave the skin on for added texture and flavour.

Cut the potatoes into bite-sized pieces, such as cubes or wedges, to make them easier to dip. Alternatively, small baby potatoes can be left whole. Parboil the potatoes by adding them to a pot of lightly salted boiling water for 2-3 minutes, until they are slightly tender but not fully cooked. Drain and let them cool before serving. This helps the potatoes maintain their firm texture and makes them easier to cook and dip into the cheese.

When serving, provide a platter with the cooked baby potatoes and other dipping options such as cubed bread, cherry tomatoes, blanched broccoli, asparagus, or baby corn. Display the platter next to the cheese fondue pot, ensuring everything is within easy reach for your guests.

For a complete meal, you can add protein dippers such as ham, sausage, or turkey chunks, along with a salad. You can also offer a variety of cheeses for a richer and more diverse tasting experience. Keep the fondue warm and melted by using a small stove or candle underneath, and stir occasionally to ensure even heat distribution.

Frequently asked questions