Roasted Heart Shaped Potatoes (Printable Version)

Heart-shaped potatoes roasted with olive oil and rosemary for a crispy, fluffy side dish.

# What You Need:

→ Potatoes

01 - 1.75 lbs Yukon Gold or red potatoes (about 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 (optional)

→ Garnish

07 - 1 tbsp fresh parsley, chopped (optional)

# 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. Save the potato scraps for another use like soup.
03 - In a large bowl, toss the heart-shaped potatoes with olive oil, salt, pepper, rosemary, and minced garlic if using until evenly coated.
04 - Arrange the potato hearts in a single layer on the prepared baking sheet. Make sure they are not overlapping 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 with aioli, ketchup, or your favorite dipping sauce.

# Expert Tips:

01 -
  • These potatoes somehow taste better than regular roasted ones, maybe because cutting out shapes makes you handle them with more care
  • The rosemary creates this incredible aroma that fills the whole apartment and makes everyone drift toward the kitchen
  • You can save the scraps and make the best potato soup of your life the next day
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
  • Sweet potatoes work beautifully here and create the most gorgeous color contrast on the platter
03 -
  • A smaller cookie cutter yields more hearts but creates appetizer sized portions that people cannot stop eating
  • If you only have large potatoes, cut the slices in half after cutting out the hearts to make them more bite friendly

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