RECIPE

New Potatoes with Goat Cheese and Marjoram Fondue

  • ACTIVE:
  • 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.

  • ACTIVE:
  • TOTAL TIME: 25 MIN
  • SERVINGS: 4
  • FAST
  • VEGETARIAN

Ingredients

  • Ingredients
    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

Directions

  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.