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Salt Potatoes & Black Truffle Fondue

Indulge your taste buds with this salty and rich pairing. Perfectly boiled petite potatoes encrusted with salt, dressed with butter and chives, dipped into a velvety black truffle fondue.
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Print Recipe
Total Time44 Mins
Prep Time10 Mins
Cook Time35 Mins
ServingsServes 6
Potato Type: Petite
Cuisine: American
Prep Method: Boiled

Dish

AppetizerSide DishSnack

Prep Time

10 Mins

Cook Time

35 Mins

Serving

Serves 6

Description

Indulge your taste buds with this salty and rich pairing. Perfectly boiled petite potatoes encrusted with salt, dressed with butter and chives, dipped into a velvety black truffle fondue.

Ingredients

+

Salt Potatoes

  • 2 lbs. Yellow Creamer Potatoes, washed
  • 1 C + 2 tbsp (280 g) Coarse Kosher Salt
  • Water, as needed
  • 3 tbsp (45 g) Butter
+

Black Truffle Fondue

  • 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

Preparation

  1. In a medium pot, add the potatoes and cover with just enough cold water. Stir in the salt. Cover the pot and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer until the potatoes are fork tender, approximately 30 minutes.
  2. Drain the potatoes in a colander and shake to remove any excess water. Let the potatoes cool and dry in the colander so that the salt crystallizes on the surface of the skin.
  3. Once they have a salt crust, skewer the potatoes to your liking. Melt the butter and gently brush it onto the skewered potatoes.
  4. To start the fondue, rub the clove of garlic all over the bottom and sides of a small pot. Place that pot over medium heat.
  5. Add the white wine to the pot and let simmer until warm. In a small bowl, whisk together the potato starch and water to create a slurry. Slowly whisk the slurry into the simmering wine to thicken the mixture.
  6. To the pot add the shredded cheeses one at a time, ensuring to whisk them in completely before adding the next. Allow the mixture to melt and simmer, stirring constantly until smooth.
  7. Add in the white pepper, nutmeg, and chopped black truffles. Stir to combine.
  8. Serve the skewered salt potatoes with the truffle fondue for a delicious date night treat!

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Nutrition Facts Per Serving

Calories

510

Fat

30g

Sodium

2560mg

Cholesterol

85mg

Vitamin C

30.25mg

Carbohydrates

31g

Fiber

5g

Protein

22g

Potassium

705mg

Sugar

2g

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