Roasted Heart Shaped Potatoes (Printable Version)
Golden heart-shaped potatoes infused with garlic and herbs, roasted to crispy perfection.
# 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 - 1/2 teaspoon freshly ground black pepper
→ Garnish
08 - 2 tablespoons chopped fresh parsley
09 - Flaky sea salt to taste
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Peel potatoes and slice lengthwise into 1/2-inch thick slabs. Using a heart-shaped cookie cutter, cut out heart shapes from each slab. Reserve scraps for another use.
03 - In a large bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper. Whisk to blend.
04 - Add heart-shaped potatoes to the bowl and toss until evenly coated with marinade.
05 - Arrange potatoes in a single layer on the prepared baking sheet, ensuring pieces do not overlap.
06 - Roast for 30 to 35 minutes, flipping halfway through cooking, until golden brown and crisp at edges.
07 - Transfer to a serving platter. Sprinkle with chopped parsley and flaky sea salt if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The crispy edges and tender centers make these impossible to stop eating
- Such a simple way to make ordinary potatoes feel fancy and thoughtful
02 -
- Don't crowd the baking sheet or potatoes will steam instead of roast and you'll lose that crispy exterior
- Reserve all the potato scraps and roast them alongside the hearts for the cook's secret snack
03 -
- Use a sharp cutter and press straight down without twisting to keep heart edges clean
- Let the marinade sit for 10 minutes before adding potatoes for more intense herb flavor