![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiV5PKl5-ZNDnY7yorsqVTcR0CPKi4A7T_IBljEt0YFW0t1OKIlMK-3NajYxwd_zv-Xrk0EDxuAOMCLpJEdLzscXFU8jEtG2l8ywPjqCukjrR-HxdCTLpII90yzc99_CL-lkuX_FPlKH4F/s280/hearts.jpg)
Russet potatoes
Olive oil
Rosemary
Salt and pepper
Pre-heat oven to 400.
Peel and slice potatoes into half inch rounds, par-boil in salted water for 7-10 minutes, until potatoes are slightly softened.
Carefully remove potatoes from water, and leave them to cool for a few minutes in a single layer on a chopping board, just so they are cool enough to handle.
Using a heart shape cookie cutter, cut out as many hearts as you can, place on a baking tray, drizzle with olive oil, salt, pepper and some rosemary and bake for 25-30 minutes, until crispy.
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