Preparing Red Potatoes For Fondue: A Quick Guide

Red potatoes are a great choice for fondue as they are waxy and hold their shape well when boiled. There are several ways to prepare red potatoes for fondue, including boiling, roasting, and sautéing. If you choose to boil them, wash the potatoes, place them in a pot of cold, salted water, and cook until tender. For roasting, preheat the oven to 400°F, cut the potatoes into small cubes, toss them with olive oil, salt, and pepper, then roast for 25-30 minutes. Alternatively, you can heat olive oil in a skillet and sauté the potatoes until golden brown and tender. Regardless of the method chosen, always ensure the potatoes are bite-sized and properly seasoned before serving with your favourite fondue.

Selecting the right type of potatoes

Size and Variety

Small, firm, and waxy varieties, such as fingerling or new potatoes, are ideal for fondue. Their compact size makes them perfect for dipping, and their waxy texture helps them hold their shape during cooking. Russet potatoes, Yukon Gold potatoes, and red potatoes are also excellent choices due to their high starch content, which gives them a crispy exterior when cooked.

Texture and Shape

The texture and shape of the potatoes play a vital role in the overall fondue experience. New potatoes, for example, have a thin skin and a firm, waxy texture. Their small size and texture make them an excellent choice for dipping, as they stay intact during cooking. Fingerling potatoes, with their finger-like shape, are also ideal for dipping and have a rich, creamy texture.

Flavour and Complementarity

When selecting potatoes for fondue, it's important to consider the flavour profile and how well they complement the cheese. For instance, new potatoes offer a buttery taste that pairs beautifully with the rich flavours of cheese fondue. Red-skinned potatoes, on the other hand, have a waxy texture and thin skin, contributing an earthy flavour that complements most cheese fondue recipes.

Cooking Method

The intended cooking method can also influence your choice of potatoes. If you plan to boil the potatoes, waxy varieties like Yukon Gold or Charlotte are recommended as they hold their shape well. On the other hand, if you prefer roasting or frying, opt for varieties that excel in these cooking methods, ensuring a crispy and flavourful result.

Personal Preference

Lastly, don't forget to consider your personal preferences. If you enjoy the added texture and flavour, you may choose to leave the potato skins on. You can also get creative and experiment with different varieties of potatoes to find the perfect match for your fondue.

Preparing the potatoes for cooking

Washing and Peeling:

Start by thoroughly washing the red potatoes under running water to remove any dirt or debris. You can use a vegetable brush to scrub them gently. This step ensures that your potatoes are clean and ready for the next steps.

Peeling the potatoes is optional. If you prefer a rustic look and texture, you can leave the skins on. However, if you want a smoother finish, use a vegetable peeler or a paring knife to carefully peel the potatoes.

Cutting and Rinsing:

After washing and peeling, cut the potatoes into uniform, bite-sized pieces. You can cut them into cubes or wedges, aiming for a size of about 1 inch. This ensures that the potatoes cook evenly and are easy to handle when dipping.

Once cut, rinse the potatoes under cold water to remove any excess starch. This step will prevent them from sticking together during the cooking process.

Boiling:

To cook the potatoes, you can opt for the traditional boiling method. Place the prepared potato pieces in a large pot and cover them with cold, salted water. Bring the water to a gentle boil over medium-high heat. Cook the potatoes until they are tender but still firm, which usually takes around 10 to 15 minutes. Be careful not to overcook them, as you want them to hold their shape when dipped in the fondue.

Roasting:

For a crispy alternative, you can oven-roast the potatoes. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. After cutting and rinsing the potatoes, toss them with olive oil, salt, and pepper. Spread the potatoes in a single layer on the prepared baking sheet. Roast them for 25 to 30 minutes, or until they are golden brown and crispy.

Sautéing:

If you're looking for a different flavour, you can also sauté the potatoes. Heat a large skillet over medium heat and add a few tablespoons of olive oil. Cut the potatoes into thin slices and add them to the skillet. Cook until they are golden brown and tender, stirring occasionally, for about 10 to 12 minutes.

Seasoning:

You can enhance the flavour of your potatoes by seasoning them before or after cooking. Salt, pepper, rosemary, thyme, and garlic are all excellent choices. Feel free to experiment with your favourite herbs and spices.

Serving:

Once your potatoes are cooked, you can serve them alongside your favourite fondue. Place the potatoes on a platter and provide small skewers or fondue forks for easy dipping. You can also offer a variety of dipping sauces, such as mustard, aioli, or salsa, to take your fondue experience to the next level.

Boiling the potatoes

Boiling is the most traditional way to prepare your red potatoes for fondue. Start by giving them a good wash under running water to remove any dirt or debris. If you want to peel your potatoes, use a vegetable peeler or a paring knife to carefully remove the skin. However, leaving the skin on can add texture and flavour to your fondue.

Next, cut the potatoes into bite-sized pieces. Aim for cubes or wedges of about 1 inch in size to ensure they cook evenly and are easy to handle when dipping. Rinse the cut potatoes under cold water to remove excess starch and prevent them from sticking together during cooking.

Now it's time to boil the potatoes. Place the potato pieces in a large pot and cover them with cold water. Add salt to the water to enhance the flavour of the potatoes. As a guide, use about one tablespoon of salt per quart of water. Bring the pot to a gentle boil over medium-high heat.

Cook the potatoes until they are tender but still firm. This usually takes around 10 to 20 minutes, depending on the size of your potato pieces. Be careful not to overcook them, as you want them to hold their shape when dipped into the fondue. To check if they're done, pierce them with a fork or skewer; if they slide off easily, they're ready.

Once they're cooked to perfection, drain the potatoes in a colander and let them cool slightly before serving. Now you're ready to dip your perfectly boiled red potatoes into that delicious, gooey cheese fondue!

Roasting the potatoes

Once the potatoes are prepared, toss them with olive oil, salt, and pepper. You can also add other herbs and spices, such as rosemary, thyme, or garlic, to enhance the flavour. Make sure the potatoes are evenly coated with the oil and seasoning. Then, spread the potatoes in a single layer on the prepared baking sheet.

Roast the potatoes in the preheated oven for 25-35 minutes, or until they are golden brown and crispy. Keep an eye on them to ensure they don't burn. Once they're done, remove them from the oven, and they're ready to be served with your favourite fondue!

Sautéing the potatoes

First, wash the potatoes to remove any dirt or debris. You can peel the potatoes if you prefer, but it is optional. Leaving the skins on can add a nice texture and flavour to the dish.

Next, cut the potatoes into thin slices. This will ensure they cook evenly and are easy to handle when dipping into the fondue. Aim for slices of a similar size to promote even cooking.

Then, heat a large skillet or frying pan over medium heat. Add a few tablespoons of olive oil to the pan. You want to use enough oil to coat the bottom of the pan generously.

Once the oil is hot, carefully add the potato slices to the pan. Be sure not to overcrowd the pan, as this will cause the potatoes to steam rather than sauté. Cook the potatoes in batches if necessary. Stir the potatoes occasionally to ensure even cooking and browning.

Sauté the potatoes for about 10-12 minutes, or until they are golden brown and tender. You may need to adjust the heat as you cook to prevent burning.

When the potatoes are cooked to your liking, remove them from the pan and drain any excess oil. Season the potatoes with salt and pepper, and any other desired herbs or spices. Rosemary, thyme, and garlic are all excellent choices to enhance the flavour of the potatoes.

Finally, serve the sautéed potatoes alongside your favourite fondue. Enjoy the delicious combination of crispy, golden potatoes dipped in melted cheese!

Frequently asked questions