New Potatoes with Goat Cheese and Marjoram Fondue

TOTAL TIME: 25 MIN
SERVINGS: 4

•FAST
•VEGETARIAN

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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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

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.
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.

New Potatoes with Goat Cheese and Marjoram Fondue

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