Fondue, one of Switzerland’s best inventions, is the perfect dip to go with homemade oven fries
Forget deep-frying, these hand-cut fries are seasoned with salt, onion and garlic powder and rolled in a flour mixture to make them extra crispy. Baked in the oven until crunchy on the outside and fluffy in the middle, they have a comforting flavour without being drenched in oil.
How to eat Hand Cut Chips with Fondue Dip
Great for sharing with friends over a beer or as a decadent Sunday afternoon lunch. Once you start dipping, you won’t be able to stop.
What is Fondue Sauce
Classic Swiss fondue consists of a combination of melted cheeses and white wine, cooked into a sauce and served in a communal pot heated with a candle or lamp to keep it warm. Bread is dipped into the cheese sauce using long-stemmed forks. On some occasions, boiled baby potatoes and picked onions are served alongside the bread.
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Hand Cut Chips with Fondue Dip
Fondue is the perfect dip to go with these tasty homemade oven-roasted fries. Great for sharing with friends over a beer or as a decadent Sunday afternoon lunch.
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Servings: 4
Ingredients
- 1 kg potatoes
- 2 tsp plain flour
- 2 tsp cornflour or potato flour
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tbsp sea salt flakes ground down
- 75 ml vegetable oil
Fondue Dipping Sauce
- 1 clove of garlic halved
- 200 g Gruyère
- 200 g Emmentaler
- 150 ml white wine
- 1.5 tsp cornflour
- 1.5 tsp lemon juice
- Pinch nutmeg and pepper
Instructions
- Cut potatoes into medium-thick strips. Wash with cold water to remove starch. Drop into a pan of cold salted water and bring to a boil. Simmer for 3 mins until the potatoes are just cooked, but still firm. Drain carefully, trying not to break any of the chips, and leave to cool completely.
- Heat the oven to 200C. Pour the oil into a shallow roasting tray and heat in the oven.
- Combine the flour, spices, and salt. Gently toss the chips in the mixture to evenly coat.
- Carefully remove the pan from the oven, the oil should be very hot. Place chips into the pan and gently turn the chips so they are all coated with oil. Roast for 20 mins. Turn the chips over, then roast for another 10 – 15 minutes until crisp and deep golden all over.
- Make Fondue Sauce: Grate the Gruyère and Emmentaler into a bowl. Mix the cornstarch with 1 Tablespoon of water until smooth. Split the garlic open and use it to rub inside a small saucepan. Pour in the white wine and bring to the boil. Slowly incorporate the grated cheese, stirring constantly. Stir over medium heat until smooth. Stir in the cornstarch and lemon juice. Season with pepper and nutmeg.
- Remove chips from the oven and season with extra salt if needed. Serve immediately with fondue dipping sauce.
