Idaho® Potato Wedges with Four-Cheese Fondue

Ingredients

• 4 medium (70 count) Idaho® russet potatoes, cut lengthwise into 8 to 10 skin-on wedges
• ¼ cup plus 1 tablespoon salad oil, divided
• Salt and pepper, as needed
• 2 tablespoons butter
• ¼ cup flour
• ½ cup Chardonnay wine
• ¼ cup Champagne or sparkling wine
• 7 ounces whole milk
• 5 ounces half-and-half cream
• 8 ounces sharp white Cheddar cheese, shredded
• 2½ ounces Emmental cheese, shredded
• 1 ounce Brie cheese, roughly diced
• 1 ounce Gruyère cheese, shredded
• 1 ounce Kirsch liqueur
• 1 teaspoon salt
• 6 ounces apple-wood smoked bacon, cooked crisp and crumbled
• ½ cup thinly sliced scallions, divided
• ¼ cup red bell pepper, ¼-inch dice
• 8 to 10 ounces sour cream (optional)

Directions

1. Toss potato wedges in ¼ cup oil; add salt and pepper to taste. Spread on sheet pan. Bake in 350°F convection oven until tender and golden, about 25 minutes (or about 40 minutes in a conventional oven). Potatoes may be prepared ahead up to this point and refrigerated until service.
2. In heavy-bottomed saucepan over low heat, melt butter and remaining tablespoon oil; stir in flour; cook, stirring occasionally, until color is a very light brown, 6 to 7 minutes. Do not allow mixture to darken or develop nutty aroma.
3. Whisk in Chardonnay and Champagne until smooth. Continue cooking over low heat until alcohol is cooked out, 4 to 5 minutes.
4. Whisk in milk and half-and-half; continue to cook until thickened, 8 to 10 minutes.
5. Gradually add cheeses; cook, whisking, until cheeses melt and sauce is smooth, about 5 minutes. Stir in Kirsch and salt, adjusting seasoning to taste. Reserve warm.
6. Just before service, deep-fry potato wedges in oil heated to 350°F until golden brown and crisp, about 4 minutes. Drain.
7. Stir bacon and ¼ cup scallions into cheese, reserving remaining scallions for garnish.
8. Per portion: Spoon 3 to 4 ounces cheese fondue into miniature fondue pot or butter warmer. Garnish with scallions and red peppers. Serve with 4 potato wedges and, if desired, a 1-ounce ramekin of sour cream for dipping. (Note: May also be served in larger quantities as a shared appetizer.)