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Cheese Fondue & Garlic Roast Potatoes


  • 1 pound new potatoes, scrubbed
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, smashed
  • One-quarter pint white wine
  • One-quarter pint double cream
  • 6 ounces Gruyere or any hard cheese
  • One-half tablespoon chopped tarragon
  • One-half tablespoon chopped parsley


    1. Preheat the oven to 425F
    2. Par-boil the potatoes until soft but not cooked completely. Drain well
    3. Place the oil, garlic and vinegar in a large ovenproof frying pan over a medium heat. Toss the potatoes into the pan and cook for 2-3 minutes.
    Transfer to the oven and bake for 10 minutes.
    4. Meanwhile, place the wine in a small pan and reduce by one third. Add the cream and cheese and continue cooking for 2-3 minutes, stirring continuously.
    5. Pour the fondue mixture into a bowl and scatter with the chopped herbs.
    6. Serve immediately the hot potatoes on the side to dip into the fondue.

    NOTE: Other vegetables, such as sautéed mushrooms and par-boiled and seasoned broccoli or cauliflower flowerets are also tasty with cheese fondue

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