Idaho® Potato Wedges with Four-Cheese Fondue


  • 4 medium (70 count) Idaho® russet potatoes, cut lengthwise into 8 to 10 skin-on wedges
  • 1/4 cup plus 1 tablespoon salad oil, divided
  • Salt and pepper, as needed
  • 2 tablespoons butter
  • 1/4 cup flour
  • 1/2 cup Chardonnay wine
  • 1/4 cup Champagne or sparkling wine
  • 7 ounces whole milk
  • 5 ounces half-and-half cream
  • 8 ounces sharp white Cheddar cheese, shredded
  • 2 1/2 ounces Emmental cheese, shredded
  • 1 ounce Brie cheese, roughly diced
  • 1 ounce Gruyère cheese, shredded
  • 1 ounce Kirsch liqueur
  • 1 teaspoon salt
  • 6 ounces apple-wood smoked bacon, cooked crisp and crumbled
  • 1/2 cup thinly sliced scallions, divided
  • 1/4 cup red bell pepper, 1/4-inch dice
  • 8 to 10 ounces sour cream (optional)


  1. Toss potato wedges in 1/4 cup oil; add salt and pepper to taste. Spread on sheet pan. Bake in 350°F convection oven until tender and golden, about 25 minutes (or about 40 minutes in a conventional oven). Potatoes may be prepared ahead up to this point and refrigerated until service.
  2. In heavy-bottomed saucepan over low heat, melt butter and remaining tablespoon oil; stir in flour; cook, stirring occasionally, until color is a very light brown, 6 to 7 minutes. Do not allow mixture to darken or develop nutty aroma.
  3. Whisk in Chardonnay and Champagne until smooth. Continue cooking over low heat until alcohol is cooked out, 4 to 5 minutes.
  4. Whisk in milk and half-and-half; continue to cook until thickened, 8 to 10 minutes.
  5. Gradually add cheeses; cook, whisking, until cheeses melt and sauce is smooth, about 5 minutes. Stir in Kirsch and salt, adjusting seasoning to taste. Reserve warm.
  6. Just before service, deep-fry potato wedges in oil heated to 350°F until golden brown and crisp, about 4 minutes. Drain.
  7. Stir bacon and 1/4 cup scallions into cheese, reserving remaining scallions for garnish.
  8. Per portion: Spoon 3 to 4 ounces cheese fondue into miniature fondue pot or butter warmer. Garnish with scallions and red peppers. Serve with 4 potato wedges and, if desired, a 1-ounce ramekin of sour cream for dipping. (Note: May also be served in larger quantities as a shared appetizer.)
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Yield: 8 to 10 appetizer servings

Chris Torla
Trumbull Kitchen
Hartford, CT

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