Roasted Heart Shaped Potatoes (Printable Version)
Crispy, tender heart-shaped potatoes roasted with garlic and herbs for a flavorful, festive side.
# What You Need:
→ Potatoes
01 - 4 large Yukon Gold or red potatoes
→ Marinade
02 - 3 tablespoons olive oil
03 - 3 garlic cloves, minced
04 - 1 tablespoon fresh rosemary, finely chopped
05 - 1 tablespoon fresh thyme leaves
06 - 1 teaspoon sea salt
07 - ½ teaspoon freshly ground black pepper
→ Garnish
08 - 2 tablespoons chopped fresh parsley
09 - Flaky sea salt to taste
# How-To:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Peel and slice the potatoes lengthwise into ½-inch thick slabs. Using a small heart-shaped cookie cutter, cut out heart shapes from each slab. Reserve the scraps for another use.
03 - In a large bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper. Add the heart-shaped potatoes and toss to coat evenly.
04 - Arrange the potatoes in a single layer on the prepared baking sheet.
05 - Roast for 30–35 minutes, flipping halfway through, until golden brown and crisp at the edges.
06 - Transfer to a serving platter, sprinkle with chopped parsley and flaky sea salt if desired. Serve immediately.
# Expert Tips:
01 -
- The heart shapes create crispy edges in places regular potatoes never achieve
- The garlic herb coating becomes almost caramelized in the hot oven
- They make anyone smile before even taking a single bite
02 -
- Crowding the baking sheet is the fastest way to end up with steamed soft potatoes instead of roasted crispy ones
- The cookie cutter works best when you press down firmly and rock it slightly back and forth
03 -
- Use a bench scraper to lift the hearts from the cutting board without damaging the shape
- The leftover potato scraps make the best breakfast hash you'll ever eat