Roasted Heart Shaped Potatoes (Printable)
Golden heart-shaped potatoes roasted with garlic and fresh herbs, crisp outside, tender inside.
# What You'll Need:
→ Potatoes
01 - 4 large Yukon Gold or red potatoes
→ Marinade
02 - 3 tbsp olive oil
03 - 3 garlic cloves, minced
04 - 1 tbsp fresh rosemary, finely chopped
05 - 1 tbsp fresh thyme leaves
06 - 1 tsp sea salt
07 - ½ tsp freshly ground black pepper
→ Garnish
08 - 2 tbsp 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 ½-inch thick slabs. Press heart-shaped cookie cutter into each slab to cut out hearts. Set aside scraps for another use.
03 - Whisk together olive oil, minced garlic, rosemary, thyme, salt, and pepper in a large bowl until well combined.
04 - Add heart-shaped potatoes to the bowl. Toss gently until each piece is evenly coated with the herb mixture.
05 - Spread potatoes in a single layer on the prepared baking sheet, ensuring pieces do not overlap for even cooking.
06 - Roast for 30–35 minutes, flipping halfway through cooking. Remove when edges are golden brown and crispy.
07 - Transfer to serving platter. Sprinkle with fresh parsley and flaky sea salt if desired. Serve while hot.
# Expert Tips:
01 -
- The crispy edges and tender center will make you forget they're just potatoes
- Everyone smiles when they see hearts on their plate, no matter their age
02 -
- Crowding the baking sheet is the fastest way to end up with soggy steamed potatoes instead of roasted ones
- Letting them rest for just a couple minutes after roasting helps them firm up slightly for easier serving
03 -
- Rubbing a tiny bit of oil on your cookie cutter between potatoes helps release the hearts more easily
- Using a fish spatula to flip them halfway through keeps the delicate edges intact