We usually eat my Irish Beef Stew for St. Patrick’s Day, but this year I wanted to do something fun and creative with our St. Patrick’s day menu since Corban is old enough to get into cute food. Since potatoes are a traditional Irish food, and I just happened to have a little shamrock cookie cutter from the set I used for our Avocado Shamrock Toast, I thought I’d try making shamrock shaped potatoes.
The result? An adorable easy St. Patrick’s Day side dish! I love that these are oven fries, meaning they’re so much healthier for you than fried potatoes. Check out the video below, followed by a photo tutorial to show how easy they are to make.
Start with three large baking potatoes, a vegetable peeler, and a small shamrock cookie cutter.
Start by peeling the potatoes.
Then stand the potatoes on end to cut slabs of potato about 1/4″ thick. You could cut them the other direction into rounds, but that just takes more cuts than this method.
Use the cookie cutter to cut out your shamrock potatoes. You may have to press pretty hard if the slabs are too thick.
If you do have any super thick shamrocks, just stand them on their side and slice them in half. You want them all to be a similar thickness or some will burn will others don’t cook through.
You will have a pile of leftover potato scraps, but don’t let them go to waste. Just chop them up and roast them on a second baking sheet. Then you can use them for corned beef hash, or breakfast scrambles at future meals.
Toss the shamrock potatoes with a tablespoon of olive oil.
Then spread them out on a cookie sheet (I line mine with foil for easier clean up), and roast in a 400 degree F oven for about 25 minutes until golden brown. I sometimes turn the broiler on for the last two minutes to get nice crispy golden edges.
Once they’re nice and crispy on the outside with fluffy soft interiors, sprinkle with your favorite salt. I like to use my homemade seasoning salt blend that’s full of various herbs. I also have a great sage and rosemary salt that tastes amazing. If you don’t have a seasoning salt, plain old salt works just fine.
We all loved these shamrock potatoes so much, I’ve made them twice this week! I’m happy to have gotten a lot of mileage out of those shamrock cookie cutters (check out our green fruit salad snack for St. Patrick’s Day) considering I almost never make sugar cookies. Happy St. Patrick’s Day!
Cooking Tools Used:
- Preheat oven to 400 degrees F.
- Peel the potatoes then stand them on end and slice into 1/4" planks.
- Use a small shamrock cookie cutter to cut out shamrock shapes from each plank. Leftover potato scraps can be chopped up and roasted for future meals.
- Toss the shamrock potatoes with the olive oil.
- Spread the potatoes in a single layer on a baking sheet.
- Roast for about 25 minutes until golden. You can do the final two minutes on broil if you want them to have really crispy outsides.
- Season with the salt to taste.
Vegetarian/Gluten free: These are vegetarian, gluten free, and vegan.
P.S. Larkin can’t eat these yet, but she still wanted to say hi!
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