Little chat potatoes fry up surprisingly well and don't need to be blanched beforehand. We've made a cheesy sauce for dipping, so they're perfect party food. You can use any cheese you like - aged cheddar is a real treat. We used a melon baller to remove the flesh of the potato; keep these rounds of potato in water and use them in another dish - they would be lovely boiled and added to the fish or chicken recipes here.
- 10 chat potatoes, such as kestrel
- 1 spring onion, thinly sliced
- 65 gm coarsely grated Emmenthal
- 50 gm finely grated parmesan, plus extra to serve
- 2 tbsp each milk and pouring cream
- 2 egg yolks
- 1Heat vegetable oil in a deep wide saucepan to 190C. Halve chat potatoes, then use a melon baller to scoop out the flesh, leaving just the skin and a little flesh on the sides (reserve the potato balls in water for another use). Deep-fry potato skins, turning occasionally until golden brown (2-4 minutes). Remove from oil with a slotted spoon and drain on paper towels.
- 2For fonduta, whisk ingredients in a heatproof bowl and stir occasionally over a saucepan of simmering water until melted and smooth (5 minutes). Season to taste.
- 3Reheat oil when ready to serve and refry potato skins until hot and golden (1-2 minutes). Remove with a slotted spoon, drain on paper towels briefly, then scatter with finely grated parmesan and spring onions and serve with hot fonduta to the side for dipping.