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1
Preheat oven to 425u00b0F.
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2
Wash and peel potatoes. Cut them into long, even pieces. (My technique is to cut off one side, put the flat part down and cut it even slices. Then cut those slices into fries. Works like a charm.)
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3
Put cut sweet potatoes into a Ziplock bag and add the olive oil, cayenne pepper, cornstarch and salt and pepper to taste. Seal the bag and shake vigorously until all potatoes are evenly coated. Add onions into the bag and shake again.
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4
Dump contents of bag directly onto a large unlined baking sheet and gently arrange potatoes and onions into one layer. Bake for 15 minutes, remove tray from oven, gently flip onions and potatoes, put tray back in oven and bake another 10-15 minutes.
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5
Put the Gorgonzola in a medium bowl, add cornstarch and toss to coat. Set aside.
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6
Heat the olive oil in a saucepan over medium heat. Add shallot, garlic, and rosemary and cook until golden and fragrant, about 1 minute. Add white wine and bring to a simmer.
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7
Whisk in cream, fresh ground pepper and cayenne. When mixture begins to bubble remove from heat and pour it over the cheese and cornstarch mixture, whisking until relatively smooth. (Not all of the chunks are going to go away, and you don't want them to!)
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8
Serve fries and onions with a generous helping of the fondue on top.
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9
Store leftover fondue in an airtight container. When you are ready to use again, gently reheat fondue over a double boiler.
