New Potatoes (gf) Recipe

Prepare and cook potatoes

Scrub the new potatoes well to remove dirt; leave skins on. Place potatoes in a pot and add enough cold water to cover by 1 inch. Add 1 tablespoon kosher salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook until a paring knife slips in easily, about 12–15 minutes depending on size. Drain well and return potatoes to the warm pot.

Finish potatoes

While still warm, gently toss the drained potatoes with 1 tablespoon olive oil and 1 tablespoon unsalted butter so they get a light glaze. Season with 1/2 teaspoon freshly ground black pepper and adjust salt to taste. Keep warm while you finish the leeks and fonduta.

Garnish

Just before serving, sprinkle with chopped fresh chives (2 tablespoons) for color and freshness.

Clean and slice leeks

Trim root ends and the very dark green tops from the leeks, keeping mainly the white and light green parts. Slice into 1/4-inch rounds, then rinse thoroughly in a bowl of cold water to remove trapped grit. Drain well.

Slow-cook leeks

In a medium skillet or small saucepan, combine 1/2 cup extra-virgin olive oil, the sliced leeks (2 cups), 2 smashed garlic cloves, and 2 thyme sprigs. Heat over low heat so the oil barely simmers — you should see tiny bubbles occasionally but no vigorous frying. Cook gently, stirring occasionally, until the leeks are very tender and translucent and lightly jammy, 25–35 minutes. If the oil gets too hot, lower the heat. If the leeks start to brown, add a splash of water and reduce heat.

Season and finish

Once tender, remove from heat. Discard thyme stems and garlic or finely mince garlic into the leeks if you prefer. Stir in 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1 teaspoon lemon zest (optional) to brighten. Keep the confit warm or hold at room temperature; the leeks may be made ahead and gently rewarmed in their oil.

Prep the cheese

Grate 8 oz toma cheese finely so it melts evenly. If the cheese has a rind, discard or reserve for another use.

Make slurry

In a small bowl, whisk 1 teaspoon cornstarch into 2 tablespoons of the milk to form a smooth slurry without lumps.

Combine liquids

In a small heavy-bottomed saucepan, combine the remaining 10 tablespoons (about 0.5 cup) milk and 1/4 cup heavy cream. Add 2 tablespoons dry white wine (optional) and warm gently over medium-low heat until steaming but not boiling.

Melt the cheese

Stir the cornstarch slurry into the warm milk/cream mixture, then add grated toma a handful at a time, stirring constantly and allowing each addition to melt before adding more. Keep the heat low to prevent separation. Once all cheese is incorporated, stir in 1/2 teaspoon lemon juice, 1/8 teaspoon freshly grated nutmeg, and 1/4 teaspoon freshly ground black pepper. If the fonduta is too thick, thin with up to 1–2 tablespoons more milk; if too thin, simmer very gently while stirring until slightly thickened. Taste and adjust salt (the cheese may be salty enough).

Hold warm

Keep the fonduta warm over the lowest heat or in a thermos/thermal vessel for serving. Stir occasionally; if it becomes grainy, whisk in a tablespoon of warm milk to smooth.

Place a warm bowl of toma fonduta at the center or spoon rings on individual plates. Arrange the glazed new potatoes on the plate and spoon several tablespoons of confit leeks over and around the potatoes. Drizzle a little of the leek confit oil over the potatoes for gloss and flavor. Finish with a few extra crackings of black pepper and chopped chives. Serve immediately while fonduta and potatoes are warm.