New Potatoes with Goat Cheese and Marjoram Fondue
- TOTAL TIME: 25 MIN
- SERVINGS: 4
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.
- 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.
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Congratulations to Mei Lin, winner of Top Chef Season 12.