Roasted Heart Shaped Potatoes (Printable Version)

Golden heart-shaped potatoes roasted to crisp edges, seasoned with fragrant rosemary and sea salt.

# 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

# Step-by-Step:

01 - Preheat your 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, ensuring they do not overlap.
05 - Roast for 25–30 minutes, flipping halfway through, 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 -
  • Theyre somehow more delicious than regular roasted potatoes, probably because the heart shapes create more crispy edges
  • The rosemary infusion transforms simple potatoes into something that feels like a restaurant side dish
02 -
  • Soaking the cut potatoes in cold water for 30 minutes removes excess starch and makes them noticeably crispier
  • Dont overcrowd the baking sheet or the potatoes will steam instead of roast, losing that essential crunch
03 -
  • Use the sharpest knife you have for clean cuts that prevent the potato edges from tearing
  • Let the roasted hearts rest on the baking sheet for 2 minutes before serving to develop maximum crunch

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