Preparing Fingerling Potatoes For Fondue: A Quick Guide

Fondue is a popular dish for social gatherings, and potatoes are a versatile and delicious addition to the cheese variety. Fingerling potatoes are small, finger-shaped potatoes with thin skin and a rich, creamy texture, making them ideal for dipping. This paragraph will discuss how to prepare fingerling potatoes for fondue, offering a perfect balance of creamy, starchy, and cheesy goodness that your guests will love.

Selecting the right potatoes

First and foremost, opt for small, firm, and waxy potato varieties such as fingerling or new potatoes. These types of potatoes are ideal because they hold their shape well when cooked and dipped into the cheese fondue. Fingerling potatoes, in particular, are small, finger-shaped potatoes with a rich, creamy texture that makes them perfect for dipping. Their thin skin also allows them to cook quickly and evenly, ensuring a satisfying bite with every dip.

When it comes to specific varieties, you can choose from a range of options, including Russian Banana Fingerling, Ruby Crescent Fingerling, French Fingerling, Red Thumb Fingerling, or Purple Peruvian Fingerling. You can even use a medley of different fingerling varieties to add colour and shape to your dish.

Before cooking, make sure to wash, scrub, and either leave the potatoes whole or cut them into bite-sized pieces, depending on their size. If you prefer peeled potatoes, use a vegetable peeler or a paring knife to carefully remove the skin.

In terms of preparation, it is recommended to parboil the potatoes until they are fork-tender, which usually takes between 10 and 15 minutes for small potatoes. This helps maintain their firm texture while also ensuring they are cooked through when dipped in the fondue.

With the right type of potatoes and proper preparation, your fingerling potatoes will be the perfect addition to your fondue, creating a delightful and indulgent dining experience.

Preparing the potatoes

First, select the right type of potatoes. Small, firm, and waxy varieties like fingerlings are best, as they hold their shape well when cooked and retain their texture for dipping. Aim for 1-1 1/2 pounds of fingerling potatoes. You can use a medley of different types, such as Russian Banana Fingerling, Ruby Crescent Fingerling, French Fingerling, Red Thumb Fingerling, or Purple Peruvian Fingerling.

Next, wash and scrub the potatoes to remove any dirt. You can peel the potatoes if you prefer, but it's not necessary as fingerling potatoes have thin skin that cooks quickly and evenly. Depending on the size of the potatoes, you can leave them whole or cut them into bite-sized pieces. If you're cutting them, aim for pieces that are roughly the same size so they cook uniformly.

Now it's time to cook the potatoes. You can steam, boil, or roast them. If you're steaming, place the potatoes in a steamer basket over 1 inch of simmering water. Cover and steam for about 10-15 minutes, or until they are tender but still hold their shape. You can also steam them in the microwave without additional water for about 4-5 minutes. Alternatively, you can boil the potatoes by covering them with water, bringing it to a boil, and then simmering for 10-12 minutes until they are just tender. If you prefer a crispy texture, you can roast the potatoes in the oven at 425°F for 25-30 minutes.

Once the potatoes are cooked, drain them and let them cool slightly. If you boiled or steamed the potatoes, you can drizzle a little oil over them to prevent discolouration and add shine. Cut any large potatoes in half, leaving the smaller ones whole. You want to end up with bite-sized pieces that are easy to dip.

Finally, arrange the potatoes on a serving platter or bowl and they're ready to be dipped into your fondue!

Cooking the potatoes

Selecting and preparing the potatoes

To start, select small, firm, and waxy potatoes, such as fingerling or new potatoes, as they will hold their shape well when cooked and dipped into the fondue. Give the potatoes a good wash and scrub to remove any dirt. If you want to peel the potatoes, use a vegetable peeler or a paring knife. However, leaving the skin on can add texture and flavour to your fondue.

Depending on the size of the potatoes, either leave them whole or cut them into bite-sized pieces. If you're cutting the potatoes, ensure the pieces are evenly sized so they cook uniformly. Pat the potatoes dry with a paper towel to remove any excess moisture.

Cooking methods

There are a few different ways to cook the potatoes:

• Boiling: Add the potatoes to a pot of lightly salted water and cook them for 10-12 minutes for small new potatoes, or 20-30 minutes for larger potatoes.
• Parboiling: This technique helps the potatoes maintain a firm texture while also cooking them through. Bring a pot of lightly salted water to a boil, add the potatoes, and cook for 2-3 minutes or until slightly tender but not fully cooked. Drain the potatoes and let them cool before serving.
• Steaming: Place the potatoes in a steamer basket over 1 inch of simmering water. Cover and steam for about 10-15 minutes, or until tender. You can also steam them in the microwave without additional water for about 4-5 minutes.
• Roasting: Preheat the oven to 425°F. Slice the potatoes lengthwise, toss them with butter, garlic, Italian seasoning, salt, and pepper, and then spread them on a baking sheet. Roast for 25-30 minutes, or until crispy.

Testing for doneness

Regardless of the cooking method, test the potatoes with a fork to ensure they are tender but still hold their shape. For roasted potatoes, the fork should be able to pierce the potato easily, and the outside should be crispy.

Serving

Once the potatoes are cooked, drain them and let them cool slightly. Cut any large potatoes in half, leaving the small potatoes whole. The goal is to have bite-sized pieces. Place the potatoes in a serving bowl or platter and serve them alongside your fondue pot.

Making the fondue

Now it's time to make the fondue. In a bowl, toss the shredded cheese with flour and set aside. The amount of cheese you'll need will depend on how many people you're serving. For 10-12 servings, you'll want about 5 cups of shredded cheese in total.

Next, heat the wine and garlic in a large saucepan over medium heat until small bubbles start to form on the surface. Just before it boils, reduce the heat to low and slowly stir in the cheese mixture. Make sure each addition of cheese is melted before adding more, and keep stirring until the mixture starts to bubble.

At this point, you can stir in milk, kirsch or dry sherry, mustard, nutmeg, and pepper to taste. Transfer the cheese mixture to your fondue pot and adjust the burner flame to low. Keep the fondue bubbling gently over the heat.

Serving

Fondue is best served bubbling gently, with bowls of dippers alongside. For a potato fondue, you can use bite-sized pieces of steamed or roasted fingerling potatoes, but you can also serve other vegetables such as broccoli, cauliflower, or asparagus, as well as bread. Provide your guests with toothpicks or skewers for dipping.

Serving the dish

Once you've prepared your fingerling potatoes and fondue, it's time to serve this delicious dish! Here are some tips to help you serve it in style:

• Place the steamed potatoes in a serving bowl and arrange them on a large platter or serving tray. If you're serving them with other vegetables, place the potatoes on one side of the platter, creating a colourful and appetising display.
• Set out fondue forks, bamboo skewers, or toothpicks for your guests to use for dipping.
• If you want to offer a variety of dippers, include blanched or lightly steamed vegetables such as broccoli florets, asparagus, baby corn, or cherry tomatoes. You can also provide cubed bread, such as French baguette, on the platter.
• For a well-rounded fondue experience, consider offering cornichons (small pickles), marinated mushrooms, or pickled onions on the side. These accompaniments can add a tangy contrast to the rich cheese fondue.
• If you're serving a larger group, you may want to place the fondue pot on a stand with a heat source to keep the cheese mixture warm and melted. This will ensure your guests can enjoy the fondue at the ideal temperature throughout the meal.
• Encourage your guests to use the provided utensils for dipping to avoid any mess or spills.
• For a fun and interactive dining experience, you can also provide your guests with information about the history of fondue or some interesting facts about the ingredients you've used.
• Remember to stir the fondue occasionally to prevent the cheese from sticking to the bottom of the pot and to ensure even heat distribution.
• If you have any leftover potatoes, store them in an airtight container in the refrigerator for up to five days. You can also freeze them for up to 10-12 months.

Now you're all set to enjoy your delicious fingerling potatoes fondue!

Frequently asked questions