Roasted Heart Shaped Potatoes

The idea came to me somewhere between February 13th and 14th, standing in my kitchen at 11pm wondering if I was being ridiculous or romantic. I tested the first batch on my very skeptical roommate, who proceeded to eat eight hearts straight off the baking sheet while pretending not to be impressed. Now they request them for every dinner party, Valentine's Day or not.

I served these at a dinner party last winter and watched grown adults fight over the last heart on the platter. My friend's daughter asked if I could make them for her wedding someday, which I'm pretty sure was the highest compliment I've ever received as a cook.

Ingredients

• Yukon Gold or red potatoes (800g): These varieties hold their shape beautifully and develop the most golden, crispy exterior
• Olive oil (2 tbsp): Coats every surface for that satisfying crunch we're all after
• Sea salt (1½ tsp): Use a good quality flaky salt if you can, it makes such a difference in the final flavor
• Freshly ground black pepper (½ tsp): Freshly cracked pepper has a warmth that pre-ground simply cannot match
• Fresh rosemary (2 tbsp): The woody, piney flavor pairs perfectly with roasted potatoes and smells incredible while cooking
• Garlic (2 cloves, optional): Minced fresh garlic adds a savory depth, though the hearts are lovely without it too
• Fresh parsley (1 tbsp, optional): A bright, fresh finish that makes the dish look even more inviting

Instructions

Preheat your oven:

Get your oven to 220°C (425°F) and line a baking sheet with parchment paper for easy cleanup later.

Cut the hearts:

Peel your potatoes and slice them into 1 cm rounds, then press a heart-shaped cookie cutter into each slice. Save all those potato scraps in a container for soup tomorrow.

Season generously:

Toss the hearts in a large bowl with olive oil, salt, pepper, chopped rosemary, and garlic if you're using it until every piece is coated.

Arrange for success:

Spread the potatoes in a single layer on your baking sheet, giving each heart space to crisp up properly.

Roast to golden perfection:

Bake for 25 to 30 minutes, flipping them halfway through, until they're golden brown with crispy edges.

Finish with flair:

Sprinkle fresh parsley over the hot potatoes and serve immediately while everyone is still hovering nearby.

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My grandmother would have laughed at the heart shapes but then proceeded to eat more than anyone else at the table, quietly admitting they were somehow better than her usual roasted potatoes. Food has a way of winning people over regardless of how whimsical the idea might seem at first.

Making This Your Own

I have experimented with different herb combinations and found that thyme works just as beautifully as rosemary, especially when paired with a little grated Parmesan sprinkled on during the last five minutes of roasting. The possibilities really are endless once you start thinking about flavor combinations that make you happy.

Serving Suggestions

These hearts pair wonderfully with roasted chicken, grilled fish, or even as part of a brunch spread alongside eggs and toast. I once served them with a simple garlic aioli and watched them disappear faster than the main dish itself.

Timing Your Preparation

You can cut and soak the hearts up to a day ahead, storing them in water in the refrigerator until you are ready to cook them. This makes entertaining so much less stressful when you can do the prep work in advance.

• Pat the soaked hearts thoroughly dry with a clean towel before seasoning
• Let your baking sheet preheat in the oven for extra crispy bottoms
• Season the hearts right before they go into the oven for optimal texture

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There is something unexpectedly joyful about eating food shaped like hearts, a small reminder that cooking can be playful and fun. Hope these bring as much delight to your table as they have to mine.

Recipe FAQs

→ What type of potatoes work best?

Yukon Gold or red potatoes are ideal due to their creamy texture and ability to crisp up nicely when roasted.

→ How can I ensure the potatoes get crispy?

Soaking the cut potato hearts in cold water for 30 minutes before seasoning helps remove excess starch, leading to crispier edges.

→ Can I use dried rosemary instead of fresh?

Fresh rosemary is preferred for its vibrant aroma, but dried rosemary can be used if fresh is unavailable—adjust quantity as it's more concentrated.

→ Is it necessary to flip the potato hearts while roasting?

Flipping halfway through cooking promotes even browning and crispiness on both sides.

→ What are good serving suggestions?

These roasted potatoes pair well with aioli, ketchup, or fresh herb garnishes like parsley for added flavor and presentation.