For the wedges
1 potato, peeled and cut into thick wedges
2 tbsp olive oil
salt and freshly ground black pepper
1 tbsp fresh chives, chopped
For the fondue
150g/5½oz cheddar or blue cheese
100ml/3½fl oz lactose free cream
50ml/2fl oz white wine
Preheat the oven to 200C/400F/Gas 6. To make the wedges, place the potato wedges into a saucepan of boiling water and blanch for two minutes. Drain and pat dry with kitchen towels.
Place the potato wedges on a baking sheet, drizzle with the olive oil and season, to taste, with salt and freshly ground black pepper.
Place in the oven and bake for ten minutes, or until cooked through.
Remove from the oven, transfer to a warm bowl and sprinkle with chives.
To make the fondue, place the cheese, lactose free cream and wine into a small saucepan over a medium heat.
Once the cheese has melted, add the chopped chives and stir well.
Pour the sauce into a warm bowl and serve beside the sweet potato wedges for dipping.
Recipe adapted from: Good Food