Roasted Heart Shaped Potatoes (Printable)
Golden roasted heart-shaped potatoes infused with fresh rosemary, crisp on the outside and tender inside.
# What You Need:
→ Potatoes
01 - 1.75 lbs Yukon Gold or red potatoes, approximately 6 medium
→ Seasonings & Herbs
02 - 2 tbsp olive oil
03 - 1½ tsp sea salt
04 - ½ tsp freshly ground black pepper
05 - 2 tbsp fresh rosemary, finely chopped
06 - 2 cloves garlic, minced
→ Garnish
07 - 1 tbsp fresh parsley, chopped
# 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. Reserve potato scraps for another use such as 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, ensuring they do not overlap for even roasting.
05 - Roast in the preheated oven for 25 to 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 Suggestions:
01 -
- They are ridiculously cute but still taste like seriously good roasted potatoes, not just a gimmick
- The rosemary and garlic combination creates this incredible aroma that fills your whole kitchen
- They are naturally gluten-free and vegetarian, so everyone at your table can enjoy them together
02 -
- Soaking the cut potato hearts in cold water for 30 minutes removes excess starch and makes them significantly crispier
- Working with slightly damp potatoes after rinsing helps the seasonings stick better than on completely dry surfaces
03 -
- Use the sharpest cookie cutter you have—dull ones crush the potato edges instead of cutting cleanly
- Leftover potato scraps make incredible breakfast hash the next morning