Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Red wine potatoes
Fondue
How it's done
Red wine potatoes
Bring the wine and rosemary to the boil in a pan, season with salt. Add the potatoes, cover and cook over a medium heat for approx. 15 mins. Remove the lid, cook (uncovered) for approx. 15 mins. until soft. Remove the potatoes, keep warm. Reduce the wine to a syrupy consistency. Return the potatoes to the pan, mix.
Fondue
Rub the garlic around the fondue pot. Add the cheese to the pot. Mix the cornflour into the water, pour in the vinegar. Bring the cheese to the boil over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy. Mix in the rosemary and pepper. Place the fondue pot on the burner, serve the fondue with the potatoes.
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