Roasted Heart Shaped Potatoes Rosemary (Printable)
Golden heart-shaped potatoes roasted with rosemary for a crispy, fluffy side dish full of aromatic flavor.
# What You'll Need:
→ Potatoes
01 - 1.75 pounds Yukon Gold or red potatoes
→ Seasonings & Herbs
02 - 2 tablespoons olive oil
03 - 1.5 teaspoons sea salt
04 - 0.5 teaspoon freshly ground black pepper
05 - 2 tablespoons fresh rosemary, finely chopped
06 - 2 cloves garlic, minced
→ Garnish
07 - 1 tablespoon fresh parsley, chopped
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Peel the potatoes and slice them into 1/3 inch thick rounds. Using a small heart-shaped cookie cutter, cut out heart shapes from each slice. Save the potato scraps for another use.
03 - In a large bowl, toss the heart-shaped potatoes with olive oil, salt, pepper, rosemary, and minced garlic until evenly coated.
04 - Arrange the potato hearts in a single layer on the prepared baking sheet, ensuring they are not overlapping for even roasting.
05 - Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy on the edges.
06 - Remove from the oven and sprinkle with fresh parsley if desired. Serve hot.
# Expert Advice:
01 -
- These potatoes turn a simple side dish into something people actually talk about at the table
- The rosemary and garlic combination creates that rustic European restaurant flavor at home
- They reheat surprisingly well for leftover lunch the next day
02 -
- Soaking the cut hearts in cold water removes excess starch for extra crispiness
- Don't crowd the pan or they'll steam instead of roast
- Sweet potatoes work beautifully here if you want something slightly sweeter and more colorful
03 -
- Save the potato scraps to roast alongside the hearts for a chef's snack while you cook
- Warm any leftover rosemary-garlic oil from the bowl and drizzle over the finished potatoes for extra flavor