Heart-Shaped Fondant Potatoes
This elegant dish features crispy, heart-shaped fondant potatoes paired with a vibrant beet sauce, perfect for special occasions or a unique brunch.
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.
Notes
For best results, ensure potatoes are patted dry after parboiling, and avoid over-parboiling to maintain shape. Can substitute ingredients as noted within the recipe.