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  • Antoinette

This is gonna be a SPUDTACULAR WEEK!

Updated: Feb 26


MY HEART BELONGS TO YOU.. AND POTATOES ❤️😜😉

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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.   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.   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! 😉

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