for 4 people

Red wine potatoes

7 ½ dl	red wine (e.g. Amarone)
3 sprig	rosemary
1 tsp	salt
1 kg	raclette potato, peeled

Fondue

1	garlic clove, cut in half
600 g	fondue cheese mix (e.g. moitié-moitié, i.e. half Gruyère, half Vacherin)
2 tbsp	Maizena cornflour
2 ½ dl	water
½ dl	red wine vinegar
2 sprig	rosemary, finely chopped
a little	pepper

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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