Share these heart-shaped fondant potatoes with your loved ones this upcoming holiday or enjoy them all yourself. These heavenly spuds are straight-up indulgent, and yes you are worth it! These perfectly cooked, golden-brown beauties are a testament to the artistry of French cuisine, offering a symphony of flavors and melt-in-your-mouth texture. We put a Valentine’s Day spin on the classic fondant potato by making the potatoes heart-shaped and including a red beetroot sauce. The sauce is light and refreshing which pairs lovely with the potato’s richness. This is a recipe you are not going to want to miss!
Shopping Tips:
Before shopping for the ingredients and tools to make heart-shaped fondant potatoes and roasted beet sauce read these shopping tips.
- Heart-shaped cookie cuter: A metal cookie cutter that is 2”-3” in length and width works best. Plastic cookie cutters aren’t strong enough to cut a potato and if your heart is too large you’ll be limited to using only extra large potatoes.
- Potatoes: Any large white potato, such as russet potatoes in the US, Sebago in Australia, and King Edward in the UK works well here. Large yellow potatoes work too.
- Thyme and Rosemary: Using fresh herbs for your heart-shaped fondant potatoes will give vibrant flavors to the dish, and can double as garnish. While you could use dried in a pinch, these indulgent potatoes are worth going the extra mile.
How To Make:
To make these decadent heart-shaped fondant potatoes, begin by preheating the oven to 400°F (200°C). Cut the potatoes into one-inch thick slabs (2.5cm) and use a heart-shaped cookie cutter to shape them. Place the heart-shaped potato pieces in a bowl of cold water to prevent browning. Store the remaining potato scraps in another bowl of cold water in the fridge for later use in hash or mashed potatoes.
In a large ovenproof skillet, heat a pan over medium heat. Drain and pat dry the heart-shaped potato pieces. Once the pan is hot, add extra virgin olive oil. Sear the potatoes until golden brown on both sides, which takes anywhere from 2-7 minutes per side. After the potatoes have been flipped, add butter, garlic, thyme, and rosemary to the pan. Then baste the liquid over the potatoes. Once the potatoes become golden brown on the bottom, add broth to the pan.
Transfer the skillet to the oven and roast the potatoes until they are fork-tender, typically around 25-40 minutes. Then baste the potatoes once more. Lastly, option to garnish with fresh oregano, rosemary, and flaky sea salt for added flavor.
Cooking Tips:
To ensure your cooking goes smoothly read these tips before you begin making your heart-shaped fondant potatoes.
- Pan Arrangement: To ensure optimal cooking conditions, refrain from overcrowding the pan with the potatoes. It is crucial to leave enough space for the broth, ensuring it covers no more than half of the potatoes.
- Preparation Readiness: In preparation for the upcoming steps, have your ingredients meticulously prepped and ready. As the process advances, it’s essential to be proactive, given the swift pace beginning in step three.
- Searing Time and Baking Duration: The duration for which the potatoes need to be seared is contingent upon the heat level of the pan. Furthermore, the baking time is inherently tied to the size of the potatoes. It is advisable to gauge doneness based on visual and tactile cues, steering away from a rigid reliance on hitting a specific minute mark.
Conclusion:
We trust that you will thoroughly enjoy these heart-shaped fondant potatoes! Dive into the rich flavors and textures that make these potatoes a standout addition to any occasion. Get ready to savor the herby goodness, relish the velvety texture, and delight in the saucy, savory notes that elevate the humble potato into a truly extravagant and joyful culinary treat.
Share your experience with us!
Did you try this heart-shaped fondant potato recipe? We’d love to hear your thoughts! Did you make any tweaks? Is it your sweetheart’s new favorite? Write a message, tag us on social media, and let us know how heart-shaped fondant potatoes brought joy and flavor to your table.
Dive into the rich flavors and textures that make these heart-shaped fondant potatoes a standout addition to any occasion. The beetroot sauce is light and refreshing which pairs lovely with the potato’s richness. This is a recipe you are not going to want to miss!
Ingredients
- For Heart-Shaped Fondant Potatoes:
5-10 large potatoes (white or yellow)
2 tbsp extra virgin olive oil
3 tbsp of plant-based butter
2 cloves garlic, crushed
4 thyme sprigs
1 rosemary sprig
1 cup of vegetable broth
Salt and pepper to taste
- For Beetroot Sauce:
1 large beet or 2 small
1 tbsp extra virgin olive oil
1/2 tsp lemon juice
1 tbsp nutritional yeast
1 tbsp hemp seeds
2 sprigs of thyme
Pinch of garlic powder
Pinch of dried sage or one fresh leaf
Salt and pepper to taste
1/4 cup of water
Directions
- For Heart-Shaped Fondant Potatoes
- Preheat oven to 400F (200C).
- Cut off one side of the potato to create a flat surface, then slice off a one-inch thick slab (2.5cm). Use a heart-shaped cookie cutter to cut the slab into a heart shape. Store potato hearts in a bowl of cold water. Store potato scraps in a second bowl of cold water in the fridge to use later for making hash or mashed potatoes.
- In a large ovenproof skillet, heat a pan to medium heat. Meanwhile, drain potato hearts and pat dry. Once the pan is hot, add the extra virgin olive oil. Once the oil is hot, add in the potato hearts. Sear till golden brown, about 2-7 minutes then flip.
- Sear potatoes again till golden brown. Meanwhile, add butter, garlic, thyme, and rosemary to the pan. Once melted, baste the potatoes by spooning the liquid over the top. Once the potatoes are golden brown on the bottom add the broth.
- Transfer the skillet to the oven and roast till fork tender, approximately 25-40 minutes.
- Baste potatoes once more. Option to garnish with fresh oregano, rosemary, and flaky sea salt.
For Beet Sauce:- Preheat over to 400F (200C).
- Wash, and remove beet tops and thin dangling roots if applicable, leaving the skin intact.
- Rub beet(s) in olive oil, then wrap each beet tightly in aluminum foil. Roast beets in a baking tray or dish till tender, about 45-60 minutes. Allow beets to cool off till they are no longer hot to the touch, approximately 20 minutes.
- Run the beet(s) under cool water while you peel off the skins.
- Chop the beet(s) into cubes. Add 1/2 cup to a mini high-speed blender along with the remaining ingredients.
- Blend into smooth. Adjust to taste.
Notes
- Pan Arrangement: Avoid overcrowding the pan with the potato hearts. Ensure that there is sufficient space for the broth without it covering more than the bottom half of the potatoes.
- Preparation Readiness: Have your ingredients prepped and ready; things move quickly starting in step three.
- Searing Time and Baking Duration: The amount of time the potatoes need to be seared will depend on the pan’s heat level. Additionally, the baking time will vary based on the size of the potatoes. It’s advisable to rely on visual cues and the feel of the potatoes rather than aiming for a specific minute mark.
Super Cute!