Roasted Heart Shaped Potatoes (Printable)
Golden, crispy heart-shaped potatoes with rosemary bring a flavorful and charming touch to any meal.
# What You'll 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 (plus extra for garnish)
→ 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 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 oven, sprinkle with flaky sea salt and extra rosemary or parsley if desired. Serve hot.
# Expert Tips:
01 -
- They look like you spent hours at a fancy restaurant but take minutes to prepare
- The rosemary infusion makes your entire home smell welcoming and warm
- Crispy edges with fluffy centers create that irresistible texture combination
02 -
- Soaking the cut potatoes in cold water for 30 minutes removes excess starch for extra crunch
- Crowding the baking sheet is the fastest way to end up with soggy disappointments
- Letting them cool slightly on the pan helps the crisping process finish properly
03 -
- Warming your serving platter keeps these hot longer at the table
- The leftover potato scraps make incredible home fries the next morning