Salt Potatoes & Black Truffle Fondue
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at potatogoodness.com.
Cooking tools:
- Fondue pot
- Saucepan
- Pot
- Colander
- Grater
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Stove
Ingredients
- 2 lbs. Yellow Creamer Potatoes or White Potatoes, washed
- 1 C + 2 tbsp (280 g) Coarse Kosher Salt
- Water, as needed
- 3 tbsp (45 g) Butter
- 1 Garlic Clove, sliced in half
- 1 C (240 mL) White Wine
- 1 tbsp (15 g) Potato Starch
- 2 tbsp (30 g) Water
- 1 C (240 g) Fontina, grated
- 1 C (240 g) Aged White Cheddar, grated
- ½ C (120 g) Parmesan, grated
- ½ tsp (3 g) White Pepper, ground
- ½ tsp (3 g) Nutmeg, ground or grated
- 1 tbsp (15 g) Black Truffles, chopped
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