The Perfect Potato Pairing For A Cheesy Fondue

Fondue is a crowd-pleasing dish that brings people together and is perfect for a cozy dinner or a festive gathering. When it comes to choosing the perfect potato to accompany your fondue, it's important to consider the variety, preparation, and cooking method. The best potatoes for fondue are waxy potatoes such as Yukon Gold, Charlotte, or red-skinned potatoes, which hold their shape well and provide a creamy consistency that pairs perfectly with melted cheese. Before cooking, wash the potatoes thoroughly, peel them if desired, and cut them into bite-sized cubes or wedges. You can boil or oven-roast the potatoes, and then serve them with a variety of dippable treats and sauces. For a simple and delicious potato fondue experience, follow these tips to elevate your next fondue party!

Choose the right potato variety

When preparing potatoes as a side dish for fondue, it's important to select the right variety to ensure they complement the cheese fondue well and provide a delightful dipping experience. Here's a guide to help you choose the perfect potatoes for this purpose:

Waxy Potatoes

Waxy potatoes are an excellent choice for fondue because they hold their shape well and have a smooth, creamy texture that pairs beautifully with melted cheese. Look for varieties such as Yukon Gold, Charlotte, or red-skinned potatoes. These potatoes are ideal for boiling, which is a recommended cooking method when preparing potatoes for fondue. Their ability to retain their shape while offering a creamy consistency makes them a top choice for fondue enthusiasts.

Potato Size and Shape

In addition to variety, consider the size and shape of the potatoes. Aim for potatoes that are similar in size, allowing for even cooking. Cut them into bite-sized cubes or wedges of approximately 1-inch size. This ensures that the potatoes cook evenly and are easy to handle when dipping into the fondue.

Peeling and Seasoning

It is generally recommended to peel the potatoes before cooking them for fondue to ensure a smooth dipping experience. However, if you prefer a rustic touch or want to retain the nutrients in the potato skin, you can leave the peels intact. Just be sure to wash the potatoes thoroughly to remove any dirt or debris. You can also season the potatoes before boiling them to infuse them with flavour. Adding salt, spices, or herbs to the boiling water will enhance their taste.

Cooking Methods

When cooking potatoes for fondue, boiling and oven roasting are two popular methods. Boiling is essential for achieving the desired tenderness, and oven roasting can add a crispy texture. For boiling, cover the potatoes with cold water, add salt to enhance their flavour, and cook until tender but not mushy. Oven roasting involves coating the potatoes with olive oil, seasoning them, and roasting them in the oven until golden brown and crispy.

Prepare the potatoes

First, select the right type of potatoes. Waxy potatoes, such as Yukon Gold or Charlotte, are ideal for fondue as they hold their shape well and provide a creamy consistency that pairs perfectly with melted cheese.

Next, wash the potatoes thoroughly under running water to remove any dirt or debris. You can then choose to peel the potatoes using a vegetable peeler, or leave the skins on for a rustic look and added texture.

Cut the potatoes into bite-sized cubes or wedges, ensuring they are all relatively similar in size for even cooking. Aim for pieces that are around 1 inch in size, which will make them easy to handle when dipping. Rinse the cut potatoes under cold water to remove excess starch and prevent them from sticking together during cooking.

At this stage, you can boil or oven-roast the potatoes, depending on your preference. To boil, place the potatoes in a large pot and cover them with cold water. Add salt to enhance the flavour—use roughly one tablespoon of salt per quart of water. Bring the pot to a gentle boil and cook until the potatoes are tender but not mushy, which should take around 10-15 minutes. Drain the potatoes in a colander and let them cool slightly before serving.

For oven-roasted potatoes, preheat your oven to 425°F (220°C). Place the potato cubes on a baking sheet lined with parchment paper. Drizzle olive oil over the potatoes and season with salt, pepper, and any desired herbs or spices. Toss the potatoes until they are evenly coated, then roast for approximately 30-35 minutes, or until they are golden brown and crispy.

Boil the potatoes

To prepare potatoes for fondue, boiling is a great option. Here's a step-by-step guide to achieving perfectly boiled potatoes that will complement your fondue:

Step 1: Prepare the Potatoes

Start by selecting the right type of potatoes. Waxy varieties like Yukon Gold or Charlotte are ideal for fondue as they hold their shape well and provide a creamy texture. Wash the potatoes thoroughly under running water to remove any dirt or debris. You can choose to peel the potatoes or leave the skins on for a rustic touch. Just ensure you give them a good scrub if you opt to keep the skins intact.

Step 2: Cut the Potatoes

Cut the potatoes into bite-sized cubes or wedges. Aim for uniformity in size to ensure even cooking. This will also ensure that your potatoes are easy to handle when it's time to dip them into the fondue.

Step 3: Rinse and Boil

Rinse the cut potatoes under cold water to remove excess starch. This step will prevent them from sticking together during the boiling process. Place the potatoes in a large pot and cover them with cold water. Add salt to enhance their flavour—a good rule of thumb is to use about one tablespoon of salt per quart of water. Bring the pot to a gentle boil over medium-high heat.

Step 4: Cook Until Tender

Cook the potatoes until they are tender but not mushy. This usually takes around 10-15 minutes, depending on the size of your potato pieces. Keep an eye on them to ensure they don't overcook, as you want them to retain their shape when dipped into the fondue.

Step 5: Drain and Cool

Once the potatoes are tender, drain them in a colander. Let them cool slightly before serving. You can also add some flavour by tossing them with a drizzle of olive oil, and herbs or spices of your choice.

Tips:

• If you want to keep the potatoes warm during your fondue party, transfer them to a slow cooker or fondue pot set on a low or warm setting. Covering them will help retain the heat.
• You can also use leftover boiled potatoes for fondue. Simply reheat them gently before serving to ensure they are warm.

Oven-roast the potatoes

Roasting potatoes is a great way to add a crispy and flavorful dimension to your fondue dipping experience. Here is a step-by-step guide to achieving perfectly roasted potatoes:

Step 1: Preheat the Oven

Set your oven to 425°F (220°C). This temperature will ensure that your potatoes get crispy on the outside while remaining tender on the inside. Preheating is important to ensure the oven reaches the desired temperature before you start cooking.

Step 2: Prepare the Baking Sheet

Line a baking sheet with parchment paper. This will prevent the potatoes from sticking to the pan and make cleanup easier. If you don't have parchment paper, you can grease the baking sheet with a thin layer of oil or butter.

Step 3: Cut and Season the Potatoes

Cut your chosen potatoes into bite-sized cubes or wedges. Aim for uniformity in size to ensure even cooking. Place the potatoes on the prepared baking sheet. Drizzle them generously with olive oil, ensuring each piece is well-coated. Then, season with salt and pepper to taste. You can also add your favorite herbs or spices to enhance the flavor. Some good options include rosemary, thyme, or paprika.

Step 4: Toss and Roast

Using your hands or a spatula, toss the potatoes until they are evenly coated with the oil and seasonings. Spread them out in a single layer on the baking sheet, ensuring they have enough space to roast and crisp up. Place the baking sheet in the preheated oven and roast the potatoes for 30-35 minutes. For best results, remember to flip them halfway through the cooking process to ensure even browning.

Step 5: Check for Doneness

After 30 minutes, keep an eye on your potatoes to prevent overcooking. You're looking for a golden brown exterior and a tender interior. If they're not quite there yet, give them a few more minutes and check again.

Step 6: Serve with Fondue

Once your potatoes are roasted to perfection, it's time to serve them with your favorite fondue. Arrange the crispy potatoes on a platter alongside other dippable treats like crusty bread, cherry tomatoes, or blanched vegetables. Provide small skewers or fondue forks for easy dipping, and let your guests indulge in the delicious combination of melted cheese and oven-roasted potatoes.

Serve with other dippable treats

When serving potatoes with fondue, it's important to consider what else you can serve alongside to elevate the experience for your guests. Here are some ideas for other dippable treats to serve with your potatoes:

Crusty Bread

Bread is a classic fondue dipping food, and crusty bread is a great option to serve with potatoes. You could provide a variety of breads, such as sourdough, rye, or a crusty white loaf. Bread is the perfect vessel for scooping up melted cheese and can be torn or cut into bite-sized pieces for easy dipping.

Cherry Tomatoes

Cherry tomatoes offer a burst of freshness and a change of texture when served alongside potatoes. They are also a great option for guests who may be looking for a healthier dipping option.

Blanched Vegetables

Blanching vegetables helps to preserve their crunch and colour, making them perfect for dipping. Some vegetable options that pair well with potatoes include carrots, celery, peppers, and broccoli florets.

Roasted Vegetables

If you're looking for a softer, more flavourful vegetable option, roasted vegetables could be a great choice. Try roasting mushrooms, onions, courgettes, or aubergines, and provide a variety of textures and flavours for your guests to enjoy.

Meat and Fish

For a heartier fondue experience, consider serving meats and fish alongside your potatoes. Cooked shrimp, cubed cooked chicken, or sliced cooked sausage are all great options that will provide a contrast in taste and texture.

Other Potato Varieties

Why not serve multiple potato varieties? Try roasting sweet potato wedges or boiling baby potatoes, offering a range of colours, textures, and flavours to enhance the fondue experience.

When serving potatoes with fondue, it's best to provide a variety of dippable treats to cater to different tastes and dietary preferences. By offering a selection of the above options, you can create a well-rounded and enjoyable fondue experience for your guests.

Frequently asked questions