Roasted Heart Shaped Potatoes (Printable Version)
Tender heart-shaped potatoes roasted with garlic and herbs to golden perfection, ideal for festive meals.
# What You'll Need:
→ Vegetables
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
# Step-by-Step:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Peel and slice the potatoes lengthwise into ½-inch thick slabs. Using a small heart-shaped cookie cutter, cut out heart shapes from each slab. Reserve the scraps for another use.
03 - In a large bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper. Add the heart-shaped potatoes and toss to coat evenly.
04 - Arrange the potatoes in a single layer on the prepared baking sheet.
05 - Roast for 30–35 minutes, flipping halfway through, until golden brown and crisp at the edges.
06 - Transfer to a serving platter, sprinkle with chopped parsley and flaky sea salt if desired. Serve immediately.
# Expert Advice:
01 -
- They transform ordinary potatoes into something that makes people gasp when you bring them to the table
- The garlic and herb marinade creates these incredible crispy edges while keeping the inside fluffy
02 -
- Don't crowd the baking sheet or the potatoes will steam instead of roast, and nobody wants soggy hearts
- Letting them cool for just a couple minutes on the pan helps them firm up slightly so they're easier to handle
03 -
- Soak your cut potato hearts in cold water for 10 minutes to remove excess starch, then pat completely dry before marinating
- Room temperature potatoes roast more evenly than cold ones straight from the refrigerator