Tested and Perfected by Food and Wine

New Potatoes with Goat Cheese and Marjoram Fondue

  • FAST

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. 1 pound tiny new potatoes (1 inch round), scrubbed
  2. Kosher salt
  3. 2 large egg yolks
  4. 3 tablespoons half-and-half
  5. 3 tablespoons dry white wine
  6. 1 tablespoon coarsely chopped marjoram
  7. 5 ounces crumbled fresh goat cheese (1 cup)
  8. Freshly ground pepper
  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.