Irish Potato Fondue Recipe

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 for St Patrick Day

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.

potato fondue FB

Irish Potato Fondue

Let’s get cooking!

Ingredients:

Potatoes
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)

Fondue
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)

Directions:

  • Pre-heat oven to 350 degrees. Toss cubed potatoes in a bowl with olive oil, minced garlic, salt and pepper.
  • Place potatoes on baking sheet. Bake for 30 minutes or until brown and crispy. Shake the tray several times to check on crispness.
  • 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.
  • Remove from heat and add black pepper, salt and nutmeg.
  • 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.
  • Transfer mixture to a fondue pot fitted with either a votive candle or sterno.
  • Top with crumbled cooked bacon and stir. Serve with roasted potatoes. To keep the fondue at its ideal consistency, stir it intermittently.

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.

Find more inspiring recipes on The Jenny Evolution!

For some fun fondue set ideas, consider the following affiliate links:

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4.7 from 3 reviews
Irish Potato Fondue
 
Prep time
Cook time
Total time
 
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!
Author:
Recipe type: Appetizer
Cuisine: Irish
Serves: 10 servings
Instructions
  1. Pre-heat oven to 350 degrees. Toss cubed potatoes in a bowl with olive oil, minced garlic, salt and pepper.
  2. Place potatoes on baking sheet. Bake for 30 minutes or until brown and crispy. Shake the tray several times to check on crispness.
  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.
  4. Remove from heat and add black pepper, salt and nutmeg.
  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.
  6. Transfer mixture to a fondue pot fitted with either a votive candle or sterno.
  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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  1. What an amazing idea! This would be so much fun at a party. Thanks for sharing on Creative K. Kids Tasty Tuesdays. I hope you will party with us again next week.

  2. Anything with potatoes. I LOVE anything with potatoes. This looks fabulous and I can’t wait to make it. Thank you for linking up with #FoodieFriDIY

  3. I would have never thought to do this. It looks like a great recipe, though.

    Thank you for sharing this with us on the #HomeMattersParty. We hope to see you again next week when we open the doors at 12 AM EST on Friday.

  4. This is an amazing recipe! I am a fan of potatoes, I will try this soon.
    This fondue is a different one, never thought we can add potatoes on it.

  5. You know, when I’ve been in Switzerland they’ve always served potatoes as well as bread with fondue and they go really well. Sure the Guiness adds to the flavor.

  6. What a great idea! I am always looking for different ways to use my fondue pot. Love this!!! Pinned and sharing. Thank you for joining us at Family Joy Blog Link-Up Party. I hope you will join our next party starting today at noon EST.

  7. Congratulations!
    Your recipe is featured on Full Plate Thursday this week and has been pinned to our features board. Thanks so much for sharing with us and don’t forget to pick up your new Red Plate!
    Miz Helen

  8. Potatoes are such a great food. Inexpensive and make you feel full. And I love the idea of having something to dip them, in. Thanks for sharing with us at Funtastic Friday 🙂