Preheat oven to 200°C (180°C fan) mark 6. Bring a small pan of salted water to boil. Meanwhile, peel potatoes and cut each lengthways into 1cm (½ in) thick slices. Using a 2cm (¾ in) heart cutter, stamp out hearts (or similar-sized squares/shapes).
Step 2
Cook hearts in boiling water for 1min. Drain into a colander in sink and leave to steam dry for a couple of minutes. Empty hearts into a small roasting tin and mix in oil, caraway or rosemary and plenty of seasoning.
Step 3
Roast for 30min, tossing occasionally, or until golden and tender. Serve.
There is naturally a little wastage of potato when stamping out heart shapes. Keep scraps in fridge covered with cold water for up to a day and use to make mash or crispy roasties.GET AHEAD Prepare to end of step 2 up to 2hr ahead. Complete recipe; serve.
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