Roasted Heart Shaped Potatoes Rosemary

The first time I made these heart-shaped potatoes was actually by accident. I'd bought a set of cookie cutters for Valentine's Day cookies and ended up with way too many cutters, including this tiny heart one that seemed useless for anything else. Now it lives in my utensil drawer permanently, pulled out whenever I need to turn ordinary vegetables into something that makes people smile before they even take a bite.

I served these at a dinner party last winter when my friend was going through a breakup, and she actually laughed when I brought the platter out. Sometimes the smallest gestures, like heart-shaped roasted potatoes, hit harder than you expect them to. We ended up sitting around the table picking them off the platter long after the main course was finished.

Ingredients

• Yukon Gold or red potatoes: I prefer these varieties because they hold their shape beautifully while developing that perfect crispy exterior
• Olive oil: This helps the rosemary flavor really cling to every surface of the potato hearts
• Fresh rosemary: Dried rosemary won't give you that aromatic punch that makes this dish special
• Sea salt: Coarse salt provides better texture and distribution than table salt
• Freshly ground black pepper: The heat from the pepper balances the earthy rosemary perfectly
• Garlic: Even though it's optional, I never skip it because it mellow-roasts into something almost sweet

Instructions

Get your oven ready:

Preheat to 220°C and line your baking sheet with parchment paper so nothing sticks

Shape your potato hearts:

Cut potatoes into rounds and press your heart cutter through each slice, keeping the scraps for soup or breakfast hash

Coat everything well:

Toss the hearts with olive oil, salt, pepper, rosemary, and garlic until every surface is glistening

Arrange for maximum crispiness:

Spread in a single layer without overlapping so each piece gets proper contact with the hot pan

Roast to golden perfection:

Cook for 25 to 30 minutes, flipping halfway through, until the edges are bronzed and irresistibly crispy

Finish and serve:

Sprinkle with fresh parsley if you're feeling fancy and bring them to the table while they're still hot and fragrant

Save

My niece now requests these every time she visits, calling them love potatoes. It's funny how something as simple as changing the shape of a vegetable can turn dinner into a moment. She helped me cut them out last time and it took twice as long, but we both had flour on our noses and couldn't stop giggling.

Choosing Your Potatoes

I've learned through many batches that waxy potatoes like red or Yukon Gold work best here. Russets tend to fall apart or get too mealy when you try to cut them into shapes. You want something that will hold its heart shape through all that tossing and flipping.

The Soaking Secret

That extra step of soaking the cut hearts in cold water makes more difference than you'd think. I skip it when I'm rushing, and I can always tell the difference. The soaked ones get restaurant-crispy while the others stay a bit softer. Thirty minutes in water changes everything.

Making Them Ahead

You can cut and soak the potato hearts up to a day ahead, then just drain and pat them dry before seasoning. This makes actual dinner prep so much faster when you're trying to juggle everything else on the menu.

• Keep the soaked hearts in a bowl of cold water in the refrigerator
• Change the water if you're storing them longer than a few hours
• Let them come to room temperature for about 15 minutes before roasting for more even cooking

Save

These heart-shaped potatoes have become my go-to for bringing a little unexpected joy to the table. Sometimes the simplest touches end up being the ones people remember most.

Recipe Questions & Answers

→ How do you achieve crispy yet fluffy potatoes?

Soaking the sliced potato hearts in cold water removes excess starch, helping them crisp during roasting while keeping the interior soft.

→ Can I use other potato varieties?

Yes, Yukon Gold or red potatoes work best for roasting, but sweet potatoes provide a colorful, sweeter alternative.

→ What’s the best way to cut heart shapes uniformly?

Use a small heart-shaped cookie cutter on 1 cm thick potato slices for consistent shapes and even cooking.

→ How does rosemary enhance the dish?

Fresh rosemary adds an aromatic, earthy flavor that complements the roasted potatoes perfectly without overpowering them.

→ Can I add garlic to the seasoning?

Minced garlic is optional but recommended for a subtle depth of flavor, perfectly balancing the herbaceous rosemary notes.