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.; Fondue; 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

idahopotato.com

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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Cooking tools:

Steamer basket
Saucepan
Fondue pot
Fondue burner
Serving bowl
Mixing bowl
Fork
Toothpick
Skewer
Microwave
Stove
Measuring cup
Measuring spoon
Paring knife
Cutting board
Whisk
Wooden spoon
Colander
Kitchen shears
Plate

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.
Fondue
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