I still remember the first time I made heart-shaped fondant potatoes for a Valentine’s brunch — they crisped up like little golden pillows while the beet sauce gave them the prettiest rosy halo. This is a straightforward, plant-based twist on classic fondant potatoes that’s perfect when you want something comfortingly elegant: crispy edges, tender centres, and a vibrant beet coulis for color and brightness.
Why you’ll love this dish
These heart-shaped fondant potatoes are a show-stopping side that’s easier to pull off than it looks. You get the satisfying contrast of a deeply browned exterior and pillowy, buttery interior, while the beet sauce adds acidity, color, and umami without dairy. Make them for a special brunch, holiday spread, or a date-night plate when you want something festive without fuss.
“Crispy, tender and utterly charming — a simple twist that turns everyday potatoes into something memorable.”
Highlights:
- Visually impressive for celebrations or kid-friendly lunches.
- Plant-based and naturally gluten-free.
- Uses basic pantry ingredients but yields restaurant-level texture.
How this recipe comes together
Before you gather ingredients, here’s the quick process so you know what to expect:
- Parboil the potatoes so the centers will be creamy.
- Trim each slice into a heart shape and dry well.
- Sear in oil and plant-based butter until golden on both faces.
- Add garlic, thyme, rosemary and vegetable broth; braise gently until tender.
- Meanwhile, roast or simmer beets and blend into a bright, savory beet sauce.
- Finish potatoes with a quick oven roast or stovetop reduction to glaze.
This overview keeps the timeline clear: parboil → shape → sear → braise → finish while the sauce cooks.
What you’ll need
- 5–10 large potatoes (white or yellow—Yukon Gold or similar is ideal). Note: avoid waxy small potatoes; you want starchy-ish ones for that fluffy center.
- 2 tbsp extra virgin olive oil (for searing)
- 3 tbsp plant-based butter (for flavor and browning)
- 2 cloves garlic, crushed
- 4 thyme sprigs
- 1 rosemary sprig
- 1 cup vegetable broth (low-sodium preferred)
- Salt and pepper to taste
For the beet sauce:
- 1 large beet or 2 small beets (roasted or boiled)
- 1 tbsp extra virgin olive oil
- 1/2 tsp lemon juice
- 1 tbsp nutritional yeast (adds savory depth)
- 1 tbsp hemp seeds (for body and creaminess)
- 2 sprigs thyme
- Pinch garlic powder
- Pinch dried sage or one fresh sage leaf
- Salt and pepper to taste
- 1/4 cup water (to thin as needed)
Substitutions/notes:
- If you don’t have nutritional yeast, a teaspoon of miso blended into the sauce adds umami.
- Hemp seeds can be swapped for toasted cashews (use less water if using nuts).
- Vegetable broth may be replaced with mushroom broth for deeper flavor.
Directions to follow
Heart-Shaped Fondant Potatoes
- Prep: Peel potatoes. Slice into 1–1.25 inch thick rounds. Parboil in salted water for 8–10 minutes — just until a paring knife meets slight resistance. Drain and let cool slightly.
- Shape: On a board, trim each round into a heart: slice a shallow V at the top and round the bottom, or press a small heart cookie cutter through the slice. Pat dry very well with a kitchen towel (moisture prevents browning).
- Season: Lightly salt and pepper both sides.
- Sear: Heat a large oven-safe skillet over medium-high. Add 2 tbsp olive oil. When hot, add potatoes flat-side down. Cook 3–4 minutes each side until deep golden. Work in batches if crowded.
- Flavor: Reduce heat to medium. Add plant-based butter, crushed garlic, thyme and rosemary to the pan. Spoon melted butter over potatoes for 1 minute.
- Braise: Pour in 1 cup vegetable broth — it should come about 1/3 up the potato height. Bring to a simmer, then cover and reduce heat. Cook 12–18 minutes until potatoes are tender through the center.
- Finish: Uncover, increase heat to medium-high, and reduce liquid until it forms a glossy glaze that coats the potatoes. Baste frequently. Taste and adjust salt/pepper.
Beet Sauce
- Cook beets: Roast whole wrapped in foil at 400°F (200°C) for 45–60 minutes, or boil until fork-tender (25–40 minutes depending on size). Let cool, then peel.
- Blend: In a blender or food processor, combine peeled beets, 1 tbsp olive oil, 1/2 tsp lemon juice, nutritional yeast, hemp seeds, thyme, garlic powder, sage, salt, and pepper. Add 1/4 cup water and blend until smooth. Add more water a tablespoon at a time to reach a sauce consistency.
- Warm: Taste and warm gently in a small saucepan, stirring. Adjust acidity with more lemon if needed.
Finish plating: Spoon a pool of beet sauce on each plate and place 2–3 heart-shaped fondant potatoes on top. Garnish with a small thyme sprig.
Best ways to enjoy it
- Pair with a simple arugula salad dressed in lemon and olive oil for contrast. The peppery greens balance the richness.
- Serve alongside roasted mushrooms or seared tempeh for a full plant-based main.
- For brunch, top a potato with a poached egg (or vegan soft scramble) so the yolk runs into the beet sauce.
- Make a stacked appetizer: beet sauce base, one potato, microgreens, flaky salt and a drizzle of herb oil.
Storage and reheating tips
- Refrigerator: Store cooled potatoes and beet sauce separately in airtight containers for up to 3–4 days.
- Reheat: Recrisp potatoes in a 375°F (190°C) oven for 8–12 minutes, flipping once. Reheat the beet sauce gently on the stove or microwave in short bursts.
- Freezing: Cooked potatoes lose crispness when frozen; you can freeze the beet sauce (up to 3 months) in a freezer-safe container and thaw in the fridge overnight.
- Food safety: Don’t leave cooked food at room temperature longer than 2 hours. Cool quickly and refrigerate.
Pro chef tips
- Even thickness matters: Use a ruler or mandoline to keep slices uniform so they cook evenly.
- Dry thoroughly: Excess moisture prevents proper browning. Pat potatoes completely dry after parboiling.
- Pan choice: Use an oven-safe cast-iron or heavy skillet for best sear and even braising.
- Baste often: Spoon melted butter/oil over the potatoes during braising to build flavor and sheen.
- Adjust broth: If your broth is very salty, start with half a cup and top up as needed.
Creative twists
- Smoky paprika and rosemary: Add 1/2 tsp smoked paprika to the pan for warm smoky notes.
- Parmesan-style: For non-vegan diners, grate Parmesan over the potatoes before finishing.
- Spiced beet sauce: Add a touch of ground cumin and smoked paprika to the beet sauce for Middle Eastern flair.
- Mini hearts: Use small new potatoes for bite-sized hors d’oeuvres; reduce braising time accordingly.
Your questions answered
Q: How long does this take from start to finish?
A: Count on about 60–75 minutes total: 15 minutes active prep, 10 minutes parboil, 30 minutes for searing/braising, and time to roast/cook beets (which you can do ahead).
Q: Can I make the beet sauce ahead?
A: Yes. The beet sauce gets better after a few hours as flavors meld. Store refrigerated up to 4 days, or freeze up to 3 months.
Q: Will hearts fall apart while braising?
A: If parboiled to the right point (slightly resistant) and patted dry, they hold shape well. Avoid over-parboiling — that makes them fragile.
Q: Can I skip shaping them into hearts?
A: Absolutely. The shaping is purely decorative. Round discs will taste identical and may be easier for weeknight cooking.
Q: Is this recipe kid-friendly?
A: Yes — kids love the heart shapes and the mild, buttery potato flavor. The beet sauce can be served on the side if some prefer plain potatoes.
Conclusion
If you want a deeper read on the classic technique behind fondant potatoes, this detailed guide at Fondant Potatoes – Crowded Kitchen is a great companion. For another step-by-step reference and extra tips on searing and braising, check out Fondant Potatoes – Easy Step-by-Step Recipe.
Heart-Shaped Fondant Potatoes
Ingredients
For the Heart-Shaped Fondant Potatoes
- 5–10 large large potatoes (white or yellow—Yukon Gold or similar) Avoid waxy small potatoes; starchy potatoes are best.
- 2 tbsp extra virgin olive oil For searing.
- 3 tbsp plant-based butter For flavor and browning.
- 2 cloves garlic, crushed
- 4 sprigs thyme
- 1 sprig rosemary
- 1 cup vegetable broth Low-sodium preferred.
- to taste Salt and pepper
For the Beet Sauce
- 1 large beet or 2 small beets Roasted or boiled.
- 1 tbsp extra virgin olive oil
- 1/2 tsp lemon juice
- 1 tbsp nutritional yeast Adds savory depth.
- 1 tbsp hemp seeds For body and creaminess.
- 2 sprigs thyme
- pinch garlic powder
- pinch dried sage or one fresh sage leaf
- to taste Salt and pepper
- 1/4 cup water To thin as needed.
Instructions
Preparation
- Peel potatoes. Slice into 1–1.25 inch thick rounds.
- Parboil in salted water for 8–10 minutes — just until a paring knife meets slight resistance.
- Drain and let cool slightly.
- On a board, trim each round into a heart shape: slice a shallow V at the top and round the bottom, or press a small heart cookie cutter through the slice.
- Pat dry very well with a kitchen towel.
- Lightly salt and pepper both sides.
Cooking
- Heat a large oven-safe skillet over medium-high. Add 2 tbsp olive oil.
- When hot, add potatoes flat-side down. Cook 3–4 minutes each side until deep golden.
- Work in batches if crowded.
- Reduce heat to medium. Add plant-based butter, crushed garlic, thyme, and rosemary to the pan. Spoon melted butter over potatoes for 1 minute.
- Pour in 1 cup vegetable broth — it should come about 1/3 up the potato height. Bring to a simmer, then cover and reduce heat.
- Cook for 12–18 minutes until potatoes are tender through the center.
- Uncover, increase heat to medium-high, and reduce liquid until it forms a glossy glaze that coats the potatoes.
- Baste frequently. Taste and adjust salt and pepper.
Beet Sauce
- Roast whole beets wrapped in foil at 400°F (200°C) for 45–60 minutes, or boil until fork-tender (25–40 minutes depending on size). Let cool, then peel.
- In a blender or food processor, combine peeled beets, 1 tbsp olive oil, 1/2 tsp lemon juice, nutritional yeast, hemp seeds, thyme, garlic powder, sage, salt, and pepper. Add 1/4 cup water and blend until smooth.
- Add more water a tablespoon at a time to reach a sauce consistency.
- Taste and warm gently in a small saucepan, stirring. Adjust acidity with more lemon if needed.
Plating
- Spoon a pool of beet sauce on each plate and place 2–3 heart-shaped fondant potatoes on top.
- Garnish with a small thyme sprig.
