Baked Rosemary Potato Hearts

The word rosemary sounds romantic.

I cannot say the same for potatoes.


baked potato hearts

…..they’re shaped like little hearts.

Then they are super romantic.


Or maybe cute is the word, but regardless, Valentine’s Day is coming up and these would make a perfect side dish if you’re cooking dinner at home.

Or any day of the year.  Novelty-shaped food is even better when it’s unexpected.  My mom used cut my  sandwiches into very random shapes when I was little, and I ate that up (both literally and figuratively.)  It wasn’t every day, so I didn’t necessarily expect it.  But I would also never to be totally surprised when my peanut butter and jelly sandwich was shaped like a dog bone, for no reason other than Linda had a little extra time on her hands that morning.

 And if you have a small heart-shaped cookie cutter, it really doesn’t take much time.  Promise.


Rosemary Potato Hearts

Adapted from haniela’s 

  • 4 Potatoes
  • Olive Oil
  • Rosemary
  • Salt & Pepper
  • Heart-shaped cookie cutter

2 -4 servings (2 if you only cook the heart shapes, and 4 if you cook the discarded pieces!)

  • Preheat the oven to 400 degrees and boil a large pot of water. 
  • Cut the potatoes into about 1/4 inch thick slices.
  • Press the heart-shaped cookie cutter into each slice, as many times as it will fit.  (usually one or two hearts per slice)
  • Boil the potatoes in boiling water for 3 minutes, drain, and let cool.
  • Mix the potatoes with 2 tbs. olive oil, salt & pepper, and as much rosemary as you like.
  • Spread out on a baking sheet and bake on 400 degrees for 25-30 minutes, shaking occasionally.   You can broil them at the very end for a quick minute or two if you want them crunchy.



It’s weird that we symbolize love with a cartoon representation of an organ, but that’s what we do, so forget chocolate-covered strawberries, and say I love you with potato hearts.

Happy Valentine’s Day!


To some of my favorite loves:




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