Roasted Heart Shaped Potatoes (Printable Version)

Golden heart-shaped potatoes infused with rosemary, crispy on the outside and tender inside, perfect for any side dish.

# 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

→ Optional Garnish

06 - Flaky sea salt
07 - Fresh parsley, finely chopped

# Directions:

01 - Preheat 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 Advice:

01 -
  • They turn an ordinary side dish into something that makes people's eyes light up
  • The crispy edges and fluffy interior texture is honestly addictive
  • They're surprisingly simple despite looking like you worked way harder than you did
02 -
  • Soaking the cut hearts in cold water for 30 minutes removes excess starch and makes them significantly crispier, just pat them completely dry before seasoning
  • Don't crowd the baking sheet or they'll steam instead of roast, use two sheets if needed and rotate them between oven racks halfway through
03 -
  • A hot oven is non-negotiable, that 220°C heat is what creates the beautiful golden crust we're after
  • Let the roasted hearts sit on the baking sheet for about 5 minutes before serving, this helps the exterior stay crispy while the interior settles

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