Whether you’re celebrating St. Patrick’s Day or searching a hearty dinner, an Irish Potato Fondue will make a lasting and yummy impression.
Try it as a supper time side or sharable appetizer — just don’t forget the skewers!
Irish Potato Fondue Recipe
Every St. Patrick’s Day, we celebrate the luck of the Irish with green beer, good times, and of course, potatoes!
This year, why not combine all of your festive favorites into one delicious dish that’s sure to be an instant classic?
Today’s Irish Potato Fondue recipe, courtesy of caterer to the stars Mary Giuliani and author of The Cocktail Party: Eat Drink, Play, Recover (affiliate), combines rich Irish Stout with savory bacon and creamy cheddar for a dippable delight that pairs perfectly with a rainbow of red, yellow and purple roasted potatoes.
Additional Potato Ideas
Want to enjoy even more potato goodness this St. Paddy’s Day?
Roasting and dipping are just a few of the many ways to enjoy potatoes, according to Giuliani.
“Potatoes are my favorite party foods to dress up,” says Giuliani. “They are so versatile and allow me to provide opportunities for my guests to customize their bites.
I love that you can make potatoes naughty with a lot of decadent toppings or nice with lighter options, depending on the type of entertaining you are planning.
You can fry, bake, mash or boil — so many options for a caterer who’s always looking for unique food experiences.”
Plus, with seven types of potatoes to choose from — whites, fingerlings, reds, yellows, purples, petites and russets — there is a new potato type to try for each day of the week.
Irish Potato Fondue
Let’s get cooking!
- 1 cup of russet potatoes, cut into cubes
- 1 cup purple potatoes, cut into cubes
- 1 cup of fingerling potatoes, cut into cubes
- 1/2 cup olive oil
- 1 garlic clove, minced
- Salt and freshly ground black pepper (to taste)
- 1 cup Guinness Beer or your favorite Irish Stout
- 1 cup half and half
- 2 Tbsp. all-purpose flour
- 2 tsp. dry mustard powder
- 3 cups Irish Cheddar, shredded
- Freshly ground black pepper (to taste)
- Pinch of salt
- 1/4 tsp. ground nutmeg
- 1/4 cup crumbled cooked bacon (optional)
Step 1: Pre-heat oven to 350 degrees.
Toss cubed potatoes in a bowl with olive oil, minced garlic, salt and pepper.
Step 2: Place potatoes on baking sheet. Bake for 30 minutes or until brown and crispy.
Shake the tray several times to check on crispness.
Step 3: In a medium saucepan, add beer, half and half, flour and mustard powder.
Warm the liquid and begin adding the cheese while whisking until melted.
Step 4: Remove from heat and add black pepper, salt and nutmeg.
Step 5: Place back on stove and cook while stirring to get a smooth consistency.
Add more beer if it is too thick or more cheese if too thin.
Step 6: Transfer mixture to a fondue pot fitted with either a votive candle or sterno.
Step 7: Top with crumbled cooked bacon and stir. Serve with roasted potatoes.
To keep the fondue at its ideal consistency, stir it intermittently.
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A special thanks to the United States Potato Board (USPB) for sharing this recipe! Visit www.PotatoGoodness.com to find hundreds of delicious and creative potato recipes to enjoy this holiday and beyond.