It’s no secret that I love potatoes. They’re the perfect food! You can fry them, deep-fry them, boil them, mash them, roast them, hash brown them, french fry them, and the list goes on and on and on. They’re versatile, delicious, and comfort food all the way. Plus they can be shaped into cute little hearts and roasted for a side for your valentine’s day dinner, breakfast, lunch, or snack. They’re just that versatile.
I kept it simple here – these are essentially my classic go-to potato roast technique. You parboil the potatoes to get them cooked a little bit, then crisp them up in some hot fat and put them in the oven to continue cooking. I went with the classic salt and pepper combo, but these would be great with some crushed garlic thrown in the pan, or maybe rosemary or thyme. Keep it creative and make customized heart shaped potatoes for your sweetheart 🙂
Heart Shaped Roasted Potatoes Recipe
prep time: 15 minutes
cook time: 1 hour
total time: 1 hour 15 minutes
- 4 potatoes of choice (I used yukon golds)
- coarse salt
- freshly ground black pepper
- 2 tablespoons oil, plus extra
Preheat the oven to 375°F.
Peel the potatoes and slice into even 1-inch rounds. Use a heart cookie cutter to cut out heart shapes. Use the leftover potato cutouts for mashed potatoes or regular roasted potatoes. Rinse the potatoes and place in a large pot covered with cold water. Bring to a boil and cook for 5 minutes until just parboiled. Pour into a colander and let drain.
Heat up 1-2 tablespoons of oil a cast iron skillet over medium high heat and add the hearts, lightly browning each side, about 5 minutes per side. Season generously with salt and pepper.
Roast the potatoes in the skillet in the oven for 20 minutes. Carefully flip the potatoes. Bake for another 30 minutes or until deeply brown and extra crispy. Enjoy!