These adorable roasted heart potatoes are a great alternative to French fries for a special Valentine’s Day Dinner! The crispy potatoes are seasoned with a mixture of dried spices that make them incredibly flavorful, and they’re delicious dipped into your favorite sauce or gravy. The perfect side dish!
Cute & Healthy Roasted Heart Potatoes
These heart potatoes make such an easy side dish and are the best way to spread a little love! The potato slices are trimmed into little hearts, then seasoned and roasted to perfection in the air fryer or oven.
Crispy on the inside, tender on the inside, and perfectly seasoned, they make a great alternative to hashbrowns or home fries for breakfast, or serve them instead of fries for lunch or dinner. The fun shape makes them a huge hit with kids and absolutely delicious for adults!
Why We Love These Roasted Heart Shaped Potatoes
- Easy to make: If you can slice potatoes and use a cookie cutter, you can make these heart-shaped potatoes! Even the kids can help with this one!
- A little Valentine’s Day fun: Who says we can’t play with our food? These little potato hearts are a playful addition to any meal and will make your family (or guests) smile.
- Healthy & homemade: Unlike store-bought frozen potatoes or fries that are deep-fried, these heart shaped roasted potatoes are baked in the air fryer or the oven. This makes them much lower in fat, more heart-healthy and you’ll know exactly what’s going into them!
Ingredient Notes
- Russet potatoes: Russets have a high starch content, which makes them so fluffy and tender on the inside. Yukon gold potatoes are a nice alternative.
- Olive oil: You just need enough to coat the potatoes and help the spices adhere.
- Seasonings: Season the potato hearts with a mixture of garlic powder, dried parsley, dried rosemary, salt, and black pepper.
How to Make Potato Hearts – Step-by-Step Instructions
Oven Method
- Preheat oven to 400 degrees F.
- Line baking sheet with parchment paper and spray with cooking spray or brush with oil.
- Wash potatoes, pat dry, peel and slice them into 1/4 inch slices.
- Using a metal cookie cutter, cut out as many hearts as you can from each slice. Reserve the scraps to make mashed potatoes.
- Bring a pot of salted water to boil, add in the potatoes.
- Reduce heat and simmer potatoes for about 3 minutes. Drain potatoes thoroughly and let cool.
- Place potato hearts in a bowl and toss with olive oil, garlic powder, dried parsley, rosemary, salt and pepper.
- Roast heart shaped potatoes for 25-30 minutes, or until they are crispy and golden brown, flipping the potatoes and rotating the pan half way through.
Air Fryer Method
- Wash potatoes, pat dry, peel and slice them into 1/4 inch slices.
- Using a small metal heart shaped cookie cutter, cut out as many hearts as you can from each slice. Reserve the scraps to make mashed potatoes.
- Place potatoes in a bowl and toss with olive oil, garlic powder, dried parsley, rosemary, salt and pepper.
- Preheat Air Fryer to 400 degrees F.
- Place potato hearts in the air fryer basket, making sure there is space between them.
- Air fry for 13-15 minutes, shaking the basket a few times during cooking, until crispy and golden brown.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips:
- This recipe makes enough for about 3 servings. For more potato hearts, simply double the recipe! They do shrink down a bit as they cook.
- I used a 1 1/2 inch heart shaped cookie cutter and got about one heart from each slice. To get more hearts out of each slice, use a smaller mini heart cookie cutter. You may need to reduce the cooking time if you do smaller hearts.
- Don’t let the potato scraps go to waste! I usually just boil them in the same water right after parboiling the potato hearts and mash them to make mashed potatoes.
Recipe FAQs
That really depends on the recipe. This version uses thin potato slices, which are tender enough as they are and don’t require that step if you’re using the air fryer. Other roasted potato recipes keep the potatoes much thicker, similar to British roasted potatoes. If you don’t use par-boiled potatoes for those, you may struggle to get the fluffy texture inside. If making these potatoes in the oven, parboiling can help to cut down on cooking time.
If you want a crisp texture, you need to roast at a high temperature! I like to roast at 400 degrees F, which is high enough to get a great texture without burning the edges of the potatoes.
Yes! I usually trim the potatoes to be just 1/4 inch thick because they’re a fun size, quick to cook, and very easy to make. But you can definitely make thicker potato slices. You’ll just need to bake them longer and they may need a little extra seasoning to compensate for extra potato on the inside.
Storage Guidelines
Allow the leftover potatoes to cool to room temperature for up to 2 hours, then store them in an airtight container in the fridge for 3-4 days. To reheat, bake them again at 350 degrees for a few minutes to crisp them back up.
Serving Suggestions
These delicious potatoes can easily be served at any meal! Serve them at breakfast with these Oven Baked Eggs or Crustless Mini Quiches with some fresh fruit or this Homemade Fruit-on-the-Bottom Yogurt.
For lunch or dinner, offer them with roasted meat, like this Apple and Brie Stuffed Chicken Breast or Walnut Crusted Salmon.
Pair with a hearty serving of Oven Roasted Broccoli or a large Kale Salad with Cranberries. Great for a Valentine’s dinner!
Recipe Variations
- Adjust the shape: Grab a different-shaped cookie cutter to make roasted potatoes in any shape you’d like! Some star or flower potatoes would be so much fun!
- Use sweet potatoes: Sweet potatoes tend to cook faster than white potatoes, but you could follow the same steps with them!
- Tweak the spices: I love the combination of rosemary, garlic, and dried parsley, but you can use any variety of dried herbs you’d like. Greek seasoning or Herbes de Provence would both taste great in this easy roasted potato recipe.
- Sprinkle with cheese: Sprinkle a little Parmesan cheese on top of the potatoes while they’re baking for a crispy, cheesy shell. Be sure to arrange the hearts in an even layer for this! It’s much easier to do in the oven than the air fryer.
More Healthy Valentine’s Day Recipes
- Heart-Shaped Eggs
- How to Make a Strawberry Heart
- Heart-Shaped French Toast
- Jam Heart Thumbprint Cookies
- Healthy Valentine’s Day Snacks
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Roasted Heart Shaped Potatoes {Oven or Air Fryer}
Ingredients
- 3-4 large russet potatoes, washed and peeled
- 1 tablespoon olive oil
- 1 teaspoon garlic powder (or 1/2 teaspoon if you prefer less garlicky flavor)
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt, plus more for salting the water
- Dash of black pepper
Instructions
Air Fryer Method
- Wash potatoes, pat dry and slice them into 1/4 inch slices.
- Use a metal cookie cutter to cut out as many hearts as you can from each slice. Reserve the scraps to make mashed potatoes.
- Place potatoes in a bowl and toss with olive oil, garlic powder, dried parsley, salt and pepper.
- Preheat Air Fryer to 400 degrees F.
- Place heart potatoes in the air fryer basket, making sure there is space between them.
- Air fry for 13-15 minutes, shaking the basket a few times during cooking, until crispy and golden brown.
Oven Method
- Preheat oven to 400 degrees F.
- Line baking sheet with parchment paper and spray with cooking spray or brush with oil.
- Wash potatoes, pat dry and slice them into 1/4 inch slices.
- Using a metal cookie cutter, cut out as many hearts as you can from each slice. Reserve the scraps to make mashed potatoes.
- Bring a pot of salted water to boil, add in the potatoes.
- Reduce heat and simmer potatoes for about 3 minutes. Drain potatoes thoroughly and let cool.
- Place potato hearts in a bowl and toss with olive oil, garlic powder, dried parsley, salt and pepper.
- Roast heart shaped potatoes for 25-30 minutes, or until they are crispy and golden brown, flipping the potatoes and rotating the pan half way through.
Notes
- This recipe makes enough for about 3 servings. For more potato hearts, simply double the recipe! They do shrink down a bit as they cook.
- I used a 1 1/2 inch heart shaped cookie cutter and got about one heart from each slice. To get more hearts out of each slice, use a smaller mini heart cookie cutter. You may need to reduce the cooking time if you do smaller hearts.
- Don’t let the potato scraps go to waste! I usually just boil them in the same water right after parboiling the potato hearts and mash them to make mashed potatoes.