New Potatoes with Goat Cheese and Marjoram Fondue

This light fondue is made with sabayon, a frothy custard that gets whisked in a bowl over the pot of simmering water used to cook the potatoes. The fondue is silky, slightly tangy and sublime with the warm potatoes—or even with chunks of bread.

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  • Total Time:
  • Servings: 4

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  • 1 pound tiny new potatoes (1 inch round), scrubbed
  • Kosher salt
  • 2 large egg yolks
  • 3 tablespoons half-and-half
  • 3 tablespoons dry white wine
  • 1 tablespoon coarsely chopped marjoram
  • 5 ounces crumbled fresh goat cheese (1 cup)
  • Freshly ground pepper

How to make this recipe

  1. Put the potatoes in a medium saucepan and cover with water. Add 2 tablespoons of kosher salt and bring to a boil. Cook over moderate heat until tender, about 15 minutes. Using a slotted spoon, transfer the potatoes to a plate.

  2. Meanwhile, in a medium stainless steel bowl, whisk the egg yolks with the half-and-half, wine and marjoram. Set the bowl over the pot of simmering water and cook, whisking constantly, until the mixture is frothy, tripled in volume and thickened, about 3 minutes. Add the goat cheese and whisk until smooth and creamy. Season the fondue with salt and pepper and transfer to 4 ramekins. Serve with the potatoes.

Contributed By Published August 2005

501280 recipes/new-potatoes-with-goat-cheese-and-marjoram-fondue 2013-12-06T23:38:57+00:00 Jerry Traunfeld summer|fast-column|easter|fathers-day|thanksgiving|appetizers-starters|side-dishes|4|fast|vegetarian|weeknight-dinner august-2005,cheesy potatoes,Jerry Traunfeld,new potatoes,sabayon recipe,goat cheese and marjoram fondue,side dish recipes,new-potatoes-with-goat-cheese-and-marjoram-fondue 501280

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