Valentine’s Day Roasted Potato Hearts Recipe
Introduction
Celebrate Valentine’s Day with these adorable roasted potato hearts. Crispy on the outside and tender on the inside, they make a charming and delicious side dish or snack that’s perfect for sharing with someone special.
Ingredients
- 3-6 large Russet potatoes, washed and peeled
- 1/4 cup olive oil
- 2 tsp salt
- Pepper to taste
- 1/2 tsp garlic powder
- 2 tsp rosemary
- 1/2 tsp paprika
- Fresh Parmesan (optional)
Instructions
- Step 1: Preheat your oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray. Prepare a second baking sheet if making a larger batch.
- Step 2: Fill a large pot with 1-2 quarts of water and add 1 teaspoon of salt. Bring to a boil, then reduce to a simmer.
- Step 3: Slice peeled potatoes into 1/2-inch thick rounds. Place the slices in the simmering water and cook for 3-4 minutes until they are slightly soft but still firm. Drain and rinse with cold water to cool.
- Step 4: Using a small heart-shaped cookie cutter, cut out heart shapes from the potato slices. Save scraps in water to use for mashed potatoes if desired.
- Step 5: In a bowl, combine olive oil, salt, pepper, garlic powder, rosemary, and paprika. Toss the potato hearts in this mixture and let them sit for about 5 minutes to absorb the flavors.
- Step 6: Spread the potato hearts on the prepared baking sheet. Roast for 22-25 minutes, flipping halfway through. For extra golden color, broil for an additional 5 minutes—watch closely to avoid burning.
- Step 7: Remove from oven and sprinkle with fresh Parmesan if desired. Serve warm, with ketchup or your favorite dip.
Tips & Variations
- Use sweet potatoes instead of Russets for a sweeter flavor and vibrant color.
- Fresh rosemary works best, but dried rosemary is fine—just crush it lightly before mixing.
- To keep potato hearts crispy, avoid overcrowding the baking sheet while roasting.
- For extra richness, drizzle a little melted butter over the potatoes just before serving.
Storage
Store leftover roasted potato hearts in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or conventional oven at 350 degrees F to maintain crispiness rather than microwaving, which can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different potato variety?
Yes, while Russet potatoes are ideal for roasting due to their starchy texture, Yukon Gold or red potatoes can also be used. The texture may differ slightly, being less fluffy but still delicious.
How do I prevent potato hearts from sticking to the baking sheet?
Make sure to line your baking sheet with foil and spray it with a non-stick cooking spray. Additionally, giving the potatoes enough space to roast without overlapping helps prevent sticking and promotes even browning.
PrintValentine’s Day Roasted Potato Hearts Recipe
Celebrate Valentine’s Day with these charming Roasted Potato Hearts, made from tender Russet potatoes seasoned with a flavorful blend of olive oil, garlic, rosemary, paprika, and salt. Perfect as a festive side dish or a cozy snack, these crispy yet soft heart-shaped potatoes are finished with a sprinkle of fresh Parmesan and a touch of broiling for a golden, delicious crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
Potatoes
- 3–6 large Russet potatoes, washed & peeled
Seasoning and Oil Mixture
- 1/4 cup olive oil
- 2 tsp salt
- pepper to taste
- 1/2 tsp garlic powder
- 2 tsp rosemary
- 1/2 tsp paprika
Optional Garnish
- Fresh Parmesan cheese
Instructions
- Preheat the Oven: Set your oven to 400 degrees Fahrenheit to prepare for roasting the potatoes.
- Prepare Baking Sheets: Line one or two baking sheets with aluminum foil depending on the volume, and spray them with cooking spray such as Pam to prevent sticking.
- Simmer Potatoes: Fill a large pot with 1-2 quarts of water, add 1 teaspoon salt, and bring to a boil. Reduce to a simmer, then add peeled potatoes sliced about 1/2 inch thick. Cook for 3-4 minutes until slightly soft but still firm.
- Cool and Cut Hearts: Drain the potatoes and rinse with cold water to cool slightly. Use a small heart-shaped metal cookie cutter to cut as many hearts as possible from the slices. Reserve any scraps in water for optional mashed potatoes.
- Mix Seasoning: In a bowl, combine olive oil, salt, pepper, garlic powder, rosemary, and paprika, reserving Parmesan for garnish.
- Coat the Potatoes: Pour the seasoning mixture over the heart-shaped potatoes and gently stir to coat them evenly. Let them sit for about 5 minutes to absorb the flavors.
- Roast the Potatoes: Spread the potatoes evenly on the prepared baking sheets. Roast in the oven for 22-25 minutes, flipping them halfway through to ensure even cooking.
- Broil for Crispiness: Optional step: If your oven has a broiler, place the potatoes under the broiler for an additional 5 minutes, watching closely to prevent burning, until the potatoes attain a nice golden brown finish.
- Serve and Enjoy: Garnish with freshly grated Parmesan if desired and serve warm. These potato hearts are delightful with ketchup or enjoyed on their own.
Notes
- Use firm Russet potatoes for the best texture and shape retention.
- Simmering before roasting softens the potatoes, ensuring tender interiors with crispy edges.
- Heart-shaped cookie cutters can vary in size; smaller cutters yield more pieces.
- Broiling intensifies browning, but watch carefully to avoid burning.
- Leftover potato scraps can be used to make creamy mashed potatoes.
Keywords: Valentine’s Day, Roasted Potatoes, Heart-shaped Potatoes, Holiday Side Dish, Comfort Food
