Idaho® Potato Wedges with Four-Cheese Fondue | Idaho Potato Commission

Ingredients

• 4 medium (70 count) Idaho® russet potatoes, cut lengthwise into 8 to 10 skin-on wedges
• 1/4 cup plus 1 tablespoon salad oil, divided
• Salt and pepper, as needed
• 2 tablespoons butter
• 1/4 cup flour
• 1/2 cup Chardonnay wine
• 1/4 cup Champagne or sparkling wine
• 7 ounces whole milk
• 5 ounces half-and-half cream
• 8 ounces sharp white Cheddar cheese, shredded
• 2 1/2 ounces Emmental cheese, shredded
• 1 ounce Brie cheese, roughly diced
• 1 ounce Gruyère cheese, shredded
• 1 ounce Kirsch liqueur
• 1 teaspoon salt
• 6 ounces apple-wood smoked bacon, cooked crisp and crumbled
• 1/2 cup thinly sliced scallions, divided
• 1/4 cup red bell pepper, 1/4-inch dice
• 8 to 10 ounces sour cream (optional)