DENVER, March 8, 2016 /PRNewswire/ -- 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?
In this sharable Irish Potato Fondue recipe, courtesy of caterer to the stars and author of "The Cocktail Party: Eat Drink, Play, Recover," Mary Giuliani, rich Irish Stout combines with savory bacon and creamy cheddar for a dippable delight that pairs perfectly with a rainbow of red, yellow and purple roasted potatoes. Try it as a supper time side or sharable appetizer—just don't forget the skewers!
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.
Visit www.PotatoGoodness.com to find hundreds of delicious and creative potato recipes to enjoy this holiday and beyond. You can also sign-up for a weekly recipe email to receive a new recipe in your email in-box each week.
Irish Potato Fondue
Recipe created by Mary Giuliani, Caterer and Author of "The Cocktail Party: Eat, Drink, Play, Recover"
Prep time: 10
Cook time: 30
Serves 8-10 guests
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)
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.
About the United States Potato Board
The United States Potato Board (USPB) is the nation's potato marketing and research organization. Based in Denver, Colorado, the USPB represents more than 2,500 potato growers and handlers across the country. The USPB was established in 1971 by a group of potato growers to promote the benefits of eating potatoes. Today, as the largest vegetable commodity board, the USPB is proud to be recognized as an innovator in the produce industry and dedicated to positioning potatoes as a nutrition powerhouse—truly, goodness unearthed.
SOURCE United States Potato Board (USPB)