Valentine’s Day is all about cooking from the heart - and what better way to impress someone special than with heart-shaped fondant potatoes that are as beautiful as they are delicious. These golden, butter-basted potatoes are crispy on the outside, tender on the inside, and packed with rich, savory flavor thanks to The Bearded Butcher Butter Blend, fresh herbs, and garlic. Pair them with a heart-shaped ribeye steak for the ultimate romantic dinner at home or serve them alongside your favorite protein to instantly elevate the entire meal.
Ingredients:
- 8-10 Russet Potatoes
- 2 Tbsp Beef Tallow
- 1 Tsp of The Bearded Butcher Butter Blend
- 4 Tbsp Butter
- 6-8 Sprigs of Thyme
- 2-4 Sprigs of Rosemary
- 3-4 Cloves of Garlic
- 1 Cup Chicken Stock
Instructions:
- Prepare the potatoes – Find a sturdy heart-shaped cookie cutter strong enough to cut through thick potato slabs. Wash and peel the potatoes, then slice them into even slabs roughly the same thickness as the cookie cutter. Press the cutter firmly into each slab to create heart shapes - each potato should yield 1–2 hearts. Then, pat the potato hearts completely dry with paper towels.
- Sear the Potatoes - Preheat an oven-safe skillet over medium heat. Add the beef tallow and allow it to melt and shimmer. Place the potato hearts flat in the skillet and gently press them down to ensure even contact. Sear for several minutes until an even golden-brown crust forms.
- Flip & Baste - Flip the potatoes carefully and reduce the heat to medium-low. Then add butter, a sprinkle of The Bearded Butcher Butter Blend, thyme, rosemary, and garlic cloves. As the butter melts and becomes frothy, continuously spoon the butter over the potatoes to infuse them with flavor.
- Add Stock & Place them into the Oven - Pour chicken stock into the skillet - just enough to cover the bottom of the pan without submerging the potatoes. Transfer the skillet to a 400°F oven.
- Serve – Remove from the oven and spoon any remaining butter and pan juices over the potatoes before serving.
- These heart-shaped fondant potatoes are rich, tender, and elegant – perfect for elevating a romantic dinner. The rosemary-infused blackberry glaze adds a subtle sweetness and stunning appearance.
Rosemary-infused Blackberry Glaze (Perfect for Valentine’s Day)
Ingredients:
- 8 oz Fresh Blackberries
- 4-6 Sprigs of Rosemary
- 1/4 Cup Sugar
- 1/2 tsp Salt
- 12 fl oz Water
Instructions:
Combine all ingredients in a saucepan over low heat. Simmer gently for about 1 hour, stirring occasionally, until thick and syrupy. Strain the glaze through a fine-mesh strainer, pressing gently to extract all the liquid while removing the berries and rosemary. Then, drizzle lightly over the fondant potatoes just before serving.
Whether you’re planning a cozy date night, cooking to impress, or just looking for a fun and festive way to show some love through food, these heart-shaped fondant potatoes deliver every time. The buttery richness, aromatic herbs, and that signature boost from The Bearded Butcher Butter Blend make this dish truly stand out - especially when finished with a drizzle of rosemary-infused blackberry glaze. Serve them next to a perfectly cooked heart-shaped ribeye, light a few candles, and you’ve got a restaurant-worthy Valentine’s Day meal that’s guaranteed to impress.
