New Potatoes with Goat Cheese and Marjoram Fondue

• 1 pound tiny new potatoes (1 inch round), scrubbed
• Kosher salt
• 2 large egg yolks
• 3 tablespoons half-and-half
• 3 tablespoons dry white wine
• 1 tablespoon coarsely chopped marjoram
• 5 ounces crumbled fresh goat cheese (1 cup)
• Freshly ground pepper

1. Put the potatoes in a medium saucepan and cover with water.
2. Add 2 tablespoons of kosher salt and bring to a boil.
3. Cook over moderate heat until tender, about 15 minutes.
4. Using a slotted spoon, transfer the potatoes to a plate.
5. Meanwhile, in a medium stainless steel bowl, whisk the egg yolks with the half-and-half, wine and marjoram.
6. Set the bowl over the pot of simmering water and cook, whisking constantly, until the mixture is frothy, tripled in volume and thickened, about 3 minutes.
7. Add the goat cheese and whisk until smooth and creamy.
8. Season the fondue with salt and pepper and transfer to 4 ramekins.
9. Serve with the potatoes.

potatoes, kosher salt, egg yolks, white wine, marjoram, fresh goat cheese, freshly ground pepper

Taken from www.foodandwine.com/recipes/new-potatoes-with-goat-cheese-and-marjoram-fondue (may not work)