Roasted Heart Shaped Potatoes

I was aimlessly scrolling through social media at midnight when these heart-shaped potatoes stopped me cold. Something about carving hearts from humble potatoes felt ridiculous and wonderful all at once, so I found myself in the kitchen at 1 AM with a cookie cutter and a bag of Yukon Golds.

My partner walked into the kitchen just as I was meticulously cutting tiny hearts from potato slices, gave me the strangest look, then asked if we were having those for breakfast. We absolutely were, and theyve made regular appearances at dinner parties ever since.

Ingredients

• Yukon Gold or red potatoes: These hold their shape beautifully and develop the creamiest interior when roasted
• Olive oil: Helps achieve that golden crispiness we are all after
• Kosher salt: Use less than you think you need because the potatoes really absorb it
• Fresh rosemary: The woody fragrance pairs perfectly with roasted potatoes
• Flaky sea salt: That final crunch makes all the difference

Instructions

Prep your oven and pan:

Get your oven to 220°C and line a baking sheet with parchment paper for easy cleanup

Cut the potato hearts:

Slice potatoes into rounds and press a heart-shaped cookie cutter through each one, saving the scraps for breakfast hash

Season them generously:

Toss the hearts with olive oil, salt, pepper, and chopped rosemary until every piece is coated

Arrange and roast:

Spread them in a single layer and roast for 25 to 30 minutes, flipping once halfway through

Finish with flair:

Sprinkle with flaky sea salt and extra herbs while they are still hot

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I served these at a dinner party where everyone was already full from the main course, but somehow the entire plate vanished. People kept reaching for just one more until there were none left.

Making Them Ahead

You can cut the hearts a day in advance and store them in cold water to prevent browning. Pat them completely dry before roasting, or they will steam instead of crisp up beautifully.

Herb Variations

Fresh thyme works beautifully if rosemary is not your favorite. The woody herbs hold up better in high heat than delicate ones like basil.

Serving Ideas

These potatoes shine alongside simple roasted meats or fish. They also make the most unexpected party snack, especially for Valentine Day or anniversaries.

• Pair them with a garlic aioli for dipping
• Serve alongside steak for a romantic dinner
• Keep the potato scraps and fry them for breakfast

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These heart-shaped potatoes remind me that cooking does not always need to be serious. Sometimes the most memorable dishes come from following a random impulse at midnight.

Recipe Questions

→ How can I ensure the potatoes get crispy?

Soak the cut potato hearts in cold water for about 30 minutes to remove excess starch, then pat dry thoroughly before tossing with oil and seasonings. Roast at a high temperature, flipping halfway for even browning.

→ Can I use other herbs besides rosemary?

Yes, thyme or oregano make great alternatives that add distinct flavors while complementing the roasting process.

→ What type of potatoes work best for roasting?

Yukon Gold or red potatoes are ideal thanks to their balance of creamy interior and ability to crisp nicely when roasted.

→ Is there a way to make the heart shapes more defined?

Use a sharp, small heart-shaped cookie cutter and slice potatoes evenly about 1 cm thick to maintain shape during roasting.

→ What is the recommended oven temperature and time?

Preheat the oven to 220°C (425°F) and roast the potato hearts for 25–30 minutes, flipping halfway through for even cooking.