At a Glance
- Potato Type: Fingerling, Purple, Russet
- Prep Method: null
- Cuisine: Irish
- Yield: 8-10
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Ingredients
Potatoes
1 cup of russets potatoes, cut into cubes
1 cup purple potatoes, cut into cubes
1 cup of fingerling potatoes, cut into cubes
1/2 cup olive oil
1 garlic clove, minced
Salt and freshly ground black pepper (to taste)
Fondue
1 cup Guinness Beer or your favorite Stout
1 cup half and half
2 Tbsp. all-purpose flour
2 tsp. dry mustard powder
3 cups Cheddar, shredded
Freshly ground black pepper (to taste)
Pinch of salt
1/4 tsp. ground nutmeg
1/4 cup crumbled cooked bacon (optional)
Preparation
Pre-heat oven to 350 degrees. Toss cubed potatoes in a bowl with olive oil, minced garlic, salt and pepper.
Place potatoes on baking sheet. 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 stove and cook while stirring to get a smooth consistency. Add more beer if it is too thick or more cheese if too thin.
Transfer mixture to a fondue pot fitted with either a votive candle or sterno.
Top with crumbled cooked bacon and stir. Serve with roasted potatoes. To keep the fondue at its ideal consistency, stir it intermittently.
