Love is in the air, and Valentine boxes of chocolates are stacked high, just waiting for those last-minute shoppers. I won’t say skip that chocolate but you might want to try a new twist on Valentine’s Day. My recipe of Shallots and Thyme Heart Stacked Potatoes are easy to make and can accompany just about any meal. All you need are a few round potatoes and a scalloped edged heart-shaped cookie cutter.
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When I removed the heart-shaped potatoes from the oven, they left an interesting work of art on my baking pan. You do have to carefully remove the stacks with a spatula and gently place them on the plate. Remove the toothpick just before serving.
Shallots & Thyme Heart Stacked Potatoes
|Prep time||20 minutes|
|Cook time||40 minutes|
|Total time||1 hour|
|Dietary||Dairy-free, Gluten-free, Vegan, Vegetarian|
|Meal type||Side Dish|
- 4-6 Large Potatoes (Red or Yukon Gold)
- 1/4 cup Extra Virgin Olive Oil
- 1 Large Shallot (finely chopped)
- 2 tablespoons Fresh Thyme
- 1 teaspoon Garlic Salt
- 1/2 teaspoon Black Pepper
|Preheat oven to 375 degrees.|
|Thinly slice potatoes with a mandolin about an 1/8 inch think.|
|Place potato slices on a flat surface and cut heart shapes out using a scalloped edge heart shaped cookie cutter.|
|Place potato shaped hearts in a Ziploc bag and add olive oil, garlic salt and pepper. Shake to coat each heart. Remove hearts from bag and stack 8-10 slices on top of each other on a cookie sheet. Place a toothpick down the center to secure the stack.|
|Sprinkle fresh thyme on top of each stack. Place in a preheated oven and bake for 40-50 minutes or until the edges are crispy.|
|Remove toothpick before serving. Serve immediately.|
Also shared on Raia’sRecipes
These are so cute!
Thank you, Bethany! They look impressive on the plate but they are so simple to make. Enjoy!
These stacked potatoes are so adorable and creative!
Thank you, Amy! I’ve also made them with different sized heart cutters, so the potatoes stack from large to small.
These are so pretty! What a fun idea! Thanks for sharing this at Savoring Saturdays linky party. Hope you’ll join us again this week.