Smashed Potatoes with Wagon Wheel Fondue Recipe

Name: Smashed Potatoes with Wagon Wheel Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds small Yukon Gold or fingerling potatoes, scrubbed; Kosher salt; 1/2 cup extra-virgin olive oil; Freshly ground pepper; 2 tablespoons chopped thyme; 1 tablespoon chopped rosemary; 12 garlic cloves, smashed; 1 1/2 cups heavy cream; 9 ounces Cowgirl Creamery Wagon Wheel, raclette or imported Fontina cheese, shredded (3 cups); 3 large egg yolks, beaten; 2 tablespoons unsalted butter; 1/4 cup creme fraiche; Small parsley leaves, for garnish

Servings: persons

3 1/2 pounds small Yukon Gold or fingerling potatoes, scrubbed
Kosher salt
1/2 cup extra-virgin olive oil
Freshly ground pepper
2 tablespoons chopped thyme
1 tablespoon chopped rosemary
12 garlic cloves, smashed
1 1/2 cups heavy cream
9 ounces Cowgirl Creamery Wagon Wheel, raclette or imported Fontina cheese, shredded (3 cups)
3 large egg yolks, beaten
2 tablespoons unsalted butter
1/4 cup creme fraiche
Small parsley leaves, for garnish

1
Cook the potatoes Preheat the oven to 400.
2
In a small pot, cover the potatoes with water.
3
Add salt, bring to a simmer and cook until the potatoes are tender, about 10 minutes.
4
Drain the potatoes and spread them out on 2 baking sheets to cool slightly.
5
Lightly crush the potatoes so that they split at the sides but remain intact.
6
Cook the potatoes Drizzle the olive oil over the potatoes and season with salt and pepper, carefully turning to coat.
7
Sprinkle the thyme, rosemary and garlic on top.
8
Roast the potatoes for about 30 minutes, flipping them halfway through, until golden and crisp; discard the garlic.
9
Meanwhile, make the fondue In a saucepan, bring the cream just to a boil.
10
Put the cheese in a heatproof bowl set over a saucepan of simmering water.
11
Stir in the hot cream until the cheese is melted and smooth.
12
Stir in the egg yolks, butter and creme fraiche and cook over low heat, stirring, until thickened, about 10 minutes.
13
Let cool slightly.
14
Meanwhile, make the fondue Arrange the potatoes on a platter and drizzle with a little of the cheese fondue.
15
Garnish with parsley and serve with the remaining fondue.

1752

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 1/2 pounds small Yukon Gold or fingerling potatoes, scrubbed, Kosher salt, 1/2 cup extra-virgin olive oil, Freshly ground pepper, and more.

Yes, Smashed Potatoes with Wagon Wheel Fondue falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smashed Potatoes with Wagon Wheel Fondue

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions