Recipe

Step 1: Wash potatoes well. Using a mandoline to slice them 3 mm thick. Soak in cold water for 24 hours in the refrigerator. Replace the water 2 or 3 times to get the starch out.

Step 2: Place canola oil in a large pot and bring oil to 390ºF. Drain potatoes and pat off any excess water. Add half the potatoes to the oil and allow to cook for approximately 5 minutes or until they are golden brown.

Step 3: Transfer to a draining towel and season immediately. Keep warm.

Step 4: To make the fondue, add the wine and shallots to a saucepan. Reduce volume by 3/4 and add the cream. Reduce volume by half and add the goat cheese. Season to taste and pour over the warm chips or serve in a bowl for dipping.