Roasted Heart Shaped Potatoes (Printable Version)
Heart-shaped potatoes roasted to golden crispness, seasoned with fragrant rosemary and sea salt.
# What You 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 (plus extra for garnish)
→ Optional Garnish
06 - Flaky sea salt
07 - Fresh parsley, finely chopped
# How-To:
01 - Preheat your 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 the 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 the oven, sprinkle with flaky sea salt and extra rosemary or parsley if desired. Serve hot.
# Expert Tips:
01 -
- These turn an ordinary side dish into something that makes people actually gasp when you bring them to the table
- The crispy edges and fluffy centers create that perfect texture contrast that usually takes way more effort
02 -
- Soaking the cut hearts in cold water for 30 minutes removes excess starch for extra crispiness
- Crowding the pan is the fastest way to end up with steamed potatoes instead of roasted ones
03 -
- Warm your olive oil slightly before tossing the potatoes for better adhesion
- Let them rest for 5 minutes after roasting to develop the crispest exterior