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  • Antoinette

This is gonna be a SPUDTACULAR WEEK!

Updated: Feb 26, 2020


MY HEART BELONGS TO YOU.. AND POTATOES โค๏ธ๐Ÿ˜œ๐Ÿ˜‰

#potatoes #spuds #potatorecipes #ilovespuds #ilovepotatoes #thecookingtrader #spudtacular #russet #gatlicpowder #rosemary #love #myheartbelongstoyou #savory #thefeed #thefeedfeed #cooking #baking #f52grams #delicious #ketchup #smokedpaprika #instafood #foodinfluencer #foodstagram #foodphotography #photography #homemade #tasty #foods #chef


Ingredients

3-4 large Russet potatoes, washed and peeled

1/4 cup olive oil

1 1/2 tsp. salt

Pinch of pepper to taste

1/2 tsp. garlic powder

2 tsp. rosemary

1/2 tsp. smoked paprika

Ketchup for dipping


Instructions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside. Fill a large pot with 1 quart of water, add 1 tsp. salt and bring to a boil. Peel the potatoes and slice them about 1/2 inch thick. Place the potato slices into the water and cook for 4-5 minutes. Potatoes should be a little soft, yet still a little hard! Drain the potatoes and run cold water over them to slightly cool.ย ย  Using a small heart shaped metal cookie cutter cut out a heart on each potato slice. Place the remaining potato scraps in a bowl with water and use them to make mashed potatoes if you'd like.ย ย  Combine all of the remaining ingredients for the olive oil mixture. Pour the olive oil mixture over the potatoes and toss until until well coated and let sit for 5 minutes.

Roast potatoes in oven for 25 minutes, flipping them over once at the half way point. If your oven has a broiler, broil the potatoes for an additional 5 minutes to get the nice golden brown color. Be sure to watch them carefully so they don't burn!


Enjoy dipped in ketchup! ๐Ÿ˜‰

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