Roasted Heart Shaped Potatoes (Printable)
Golden heart-shaped potatoes roasted with olive oil and rosemary, tender inside and crisp outside.
# What You'll Need:
→ Potatoes
01 - 1.75 lbs Yukon Gold or red potatoes, peeled
→ Oil & Seasonings
02 - 3 tbsp olive oil
03 - 1 ½ tsp kosher salt
04 - ½ tsp freshly ground black pepper
05 - 1 tbsp fresh rosemary, finely chopped
→ Optional Garnish
06 - Flaky sea salt
07 - Fresh parsley, finely chopped
# Directions:
01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - Slice potatoes into ½-inch thick rounds. Using a small heart-shaped cookie cutter, cut hearts from each slice.
03 - In a large bowl, toss potato hearts with olive oil, salt, pepper, and chopped rosemary until evenly coated.
04 - Arrange potatoes in a single layer on the prepared baking sheet.
05 - Roast for 25–30 minutes, flipping halfway, until golden brown and crisp at the edges.
06 - Remove from oven, sprinkle with flaky sea salt and extra rosemary or parsley if desired. Serve hot.
# Expert Advice:
01 -
- These potatoes turn an ordinary side dish into something that makes people smile before they even take a bite
- The rosemary infusion creates an aroma that fills your kitchen and makes everyone gravitate toward the oven
02 -
- Soaking the cut hearts in cold water for 30 minutes removes excess starch and yields dramatically crispier results
- Crowding the baking sheet is the fastest way to end up with steamed, sad potatoes instead of roasted gems
03 -
- The key to extra-crispy edges is making sure your oven is fully hot before the potatoes go in
- Dont toss out the potato scraps—roast them alongside the hearts for the cooks snack