|600 g||Floury boiling potatoes|
|1 tbsp||Olive Oil|
|Pepper & Salt|
|600 g||Pork fillet|
Pork Filet Fondue & Oven Potatoes is a delicious alternative to the usual baguette as a side dish. For the pork filet fondue with oven potatoes first prepare fondue sauce, French sauce, aioli light or other fondue sauces according to the respective recipes (print out extra) and put in the fridge. For the oven potatoes preheat the oven to 200°. Wash and dry flour-boiling potatoes and cut them with peel into longish crevices, as you can see in the picture above. Pour olive oil into a bowl, season with pepper, salt and chilli powder and mix carefully with the potato slices. Line a baking tray with baking paper and spread the oven potatoes on it. Oven bake potatoes on the middle rack for about 35 to 40 minutes until they begin to brown easily. Remove the white skin from the pork fillet and cut the pork fillet into bite-sized cubes. For the pork filet fondue first frying fat or oil in a saucepan or fondue pot made of stainless steel on the stove heat until it boils. Check with a wooden skewer whether the fat is hot enough. As soon as small bubbles rise from the wood, keep the frying pan warm on the Rechaud from the fondue machine. Pork fillet on a fondue fork skewer, in the boiling fat hold and cook in 1-2 minutes ready. Season the pork fillet with salt and pepper. Serve with fondue sauces and baked potatoes.