Roasted Heart Shaped Potatoes (Printable Version)
Golden, crispy heart-shaped potatoes infused with rosemary for a flavorful, elegant side dish.
# What You Need:
→ Potatoes
01 - 1.75 pounds Yukon Gold or red potatoes (about 6 medium)
→ Seasonings & Herbs
02 - 2 tablespoons olive oil
03 - 1½ teaspoons sea salt
04 - ½ teaspoon freshly ground black pepper
05 - 2 tablespoons fresh rosemary, finely chopped
06 - 2 cloves garlic, minced (optional)
→ Garnish
07 - 1 tablespoon fresh parsley, chopped (optional)
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Peel the potatoes and slice them into ⅓ inch thick rounds. Using a small heart-shaped cookie cutter, cut out heart shapes from each slice. Save the potato scraps for another use like soup.
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. Make sure 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 -
- The contrast between that crispy golden exterior and impossibly fluffy center never gets old
- These transform basic potatoes into something that makes people actually excited about vegetables
02 -
- Soaking the cut hearts in cold water for 30 minutes removes excess starch and dramatically improves crispiness
- Dry them completely with paper towels before seasoning or the oil won't stick properly
03 -
- Don't crowd the baking sheet or the potatoes will steam instead of roast
- Let the cookie cutter do the work press straight down without twisting for clean edges