February 11, 2015

Roasted Potato Hearts

Spread the veggie love! This is more of a fun idea than an actual recipe, but I still couldn't help sharing. It's perfect for Valentine's (or anytime!) to show fun, festive love :) Serve them as a simple side dish, or as cute little dippers. My toddler loves dunking these in ketchup! I use my set of mini-cutters that are about 1 1/2" each and are perfect for these. Of course feel free to change the herbs/seasonings as you wish. If you're wondering what do to with the leftover potato "scraps", tossing them in soup is always a great choice!


Vegan, gluten-free

Ingredients
6 medium potatoes (I used 3 purple, 3 red)
Dried basil or other seasonings of choice
Salt
Olive oil for drizzling

Directions
Preheat oven to 425.
Rinse potatoes and slice lengthwise into about 1/2" pieces.
Use cutters to punch out heart shapes.
On a lightly sprayed baking pan, place potato hearts and toss with a small amount of olive oil.
Spread in an even layer, and sprinkle with salt and basil (or other seasonings of choice).
Bake for about 25 minutes, tossing halfway through.

Notes:
I use mini-cutters that are 1 1/2"
The leftover potato "scraps" from the cutouts are great for soup!





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