Mini roast potatoes with cheese fondue recipe

(27 ratings)

Comté and Emmental combine with dry white wine for an absurdly yummy fondue. Serve these mini roast potatoes with cheese fondue at your next party.

Triple cheese fondue with mini roast potatoes
(Image credit: TI Media Limited)
  • Vegetarian
  • healthy
Preparation Time5 mins
Cooking Time25 mins
Cost RangeMid
Nutrition Per PortionRDA
Calories290 Kcal15%
Fat15 g21%
Saturated Fat8 g40%
Carbohydrates16 g6%

Nothing says comfort food quite like indulgent, rich, melted cheese and crisp mini roast potatoes with cheese fondue.

Comté, Gruyère, and Emmental combine with dry white wine and Calvados or kirsch for an absurdly yummy fondue, while thyme and sea salt roasted new potatoes provide the perfect dipper. Serve these mini roast potatoes with cheese fondue anytime you want to impress your guests. Serve our triple cheese fondue at your next drinks or dinner party, and we’re sure your guests will be pleased. Looking for the ultimate classic roast potatoes recipe? Check out our step by step guide.


  • 750g baby new potatoes
  • 2tbsp olive oil
  • 3 sprigs of thyme
  • 100g Comté, grated
  • 100g Gruyère, grated
  • 100g Emmental, grated
  • 2tsp cornflour
  • 1 garlic clove
  • 350ml dry white wine
  • a small glass of Calvados or kirsch




  1. Heat the oven to 200C, gas 6. Tip the potatoes into a large roasting tin, drizzle over the olive oil and toss with the thyme and a pinch of sea salt. Roast for 20-25 minutes until cooked through and golden.
  2. Meanwhile, mix together the cheese and cornflour. Rub the base of a pan with the garlic then discard. Add the wine to the pan and heat until simmering gently. The trick is to add the cheese gradually, stirring all the time – like making risotto. As it melts, add another handful of cheese.
  3. Once all the cheese has been incorporated and the mixture has thickened, stir in the Calvados. Serve as a dip with the potatoes.

Top tips for making mini roast potatoes with cheese fondue

You could also serve with chopped roasted swede, celeriac, and sweet potatoes, or the classic accompaniment of cured meat, crudités, and crusty bread.

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Jules Mercer
Food Editor

Jules is a creative and talented Food Editor with over 12 years' experience in the food industry across brands and magazine titles. Jules' experience is cast and varied, from food Editor to food writing. She is also passionate about food sustainability and has an amazing talent for food Styling.