Idaho® Fingerling Potatoes and Fondue | Idaho Potato Commission

Name: Idaho® Fingerling Potatoes and Fondue | Idaho Potato Commission
Ingredients: 1-1 1/2 pounds Idaho Fingerling potatoes (such as Russian Banana Fingerling, Ruby Crescent Fingerling, French Fingerling, Red Thumb Fingerling, Purple Peruvian Fingerling, or a medley of fingerlings); Broccoli and/or cauliflower florets; Raw apple slices (skin left on); Raw fresh small button mushroom; Toothpicks or mid-size bamboo or metal skewers.; <strong>Fondue</strong>; 3 cups shredded Gruyere or Swiss cheese (12 ounces); 2 cups shredded Emmentaler, Gruyere, or Swiss cheese (8 ounces); 3 tablespoons all-purpose flour; 1 1/2 cups dry white wine; 1 garlic clove, crushed; 1/4 cup milk; 2 tablespoons kirsch or dry sherry; 1/2 teaspoon dry mustard; 1/8 teaspoon ground nutmeg; A grinding of fresh black pepper

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For the dippers: Scrub potatoes and place them in a steamer basket over 1 inch simmering water. Cover and steam until tender, about 10-15 minutes. You may also steam them without additional water in...

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Ingredients

1-1 1/2 pounds Idaho Fingerling potatoes (such as Russian Banana Fingerling, Ruby Crescent Fingerling, French Fingerling, Red Thumb Fingerling, Purple Peruvian Fingerling, or a medley of fingerlings)
Broccoli and/or cauliflower florets
Raw apple slices (skin left on)
Raw fresh small button mushroom
Toothpicks or mid-size bamboo or metal skewers.
<strong>Fondue</strong>
3 cups shredded Gruyere or Swiss cheese (12 ounces)
2 cups shredded Emmentaler, Gruyere, or Swiss cheese (8 ounces)
3 tablespoons all-purpose flour
1 1/2 cups dry white wine
1 garlic clove, crushed
1/4 cup milk
2 tablespoons kirsch or dry sherry
1/2 teaspoon dry mustard
1/8 teaspoon ground nutmeg
A grinding of fresh black pepper