New Potatoes with Goat Cheese and Marjoram Fondue

1. 1

   Put the potatoes in a medium saucepan and cover with water.

2. 2

   Add 2 tablespoons of kosher salt and bring to a boil.

3. 3

   Cook over moderate heat until tender, about 15 minutes.

4. 4

   Using a slotted spoon, transfer the potatoes to a plate.

5. 5

   Meanwhile, in a medium stainless steel bowl, whisk the egg yolks with the half-and-half, wine and marjoram.

6. 6

   Set the bowl over the pot of simmering water and cook, whisking constantly, until the mixture is frothy, tripled in volume and thickened, about 3 minutes.

7. 7

   Add the goat cheese and whisk until smooth and creamy.

8. 8

   Season the fondue with salt and pepper and transfer to 4 ramekins.

9. 9

   Serve with the potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.