Roasted Heart Shaped Potatoes

The first time I made these heart-shaped potatoes, I was actually trying to impress someone who turned out to be completely indifferent to my culinary efforts. But something magical happened in that kitchen anyway—the smell of garlic and rosemary hitting hot olive oil, the way the edges turned impossibly crispy while the centers stayed creamy. I ended up eating half the batch straight off the baking sheet while they were still too hot, burning my fingers in the most wonderful way.

Last Valentines Day, I made these for a dinner party with friends and watched grown adults get genuinely excited about potato shapes. The conversation around the table kept circling back to them somehow—people reaching for just one more, then another, until the platter was suspiciously empty. Theres something about food that looks like you put in extra effort that actually makes it taste better, or maybe we just all secretly need more whimsy on our plates.

Ingredients

• 4 large Yukon Gold or red potatoes: These varieties hold their shape beautifully and have the perfect creamy texture for roasting, plus their naturally thin skins mean less prep work
• 3 tbsp olive oil: The foundation of everything good—extra virgin will give you the most flavor, but any decent olive oil will get the job done
• 3 garlic cloves, minced: Fresh garlic is non-negotiable here, as it roasts alongside the potatoes and becomes sweet and mellow
• 1 tbsp fresh rosemary, finely chopped: Woodsy and aromatic, rosemary pairs perfectly with potatoes and holds up well to high heat
• 1 tbsp fresh thyme leaves: These tiny leaves add an earthy, lemony note that balances the richness of the olive oil
• 1 tsp sea salt: Kosher or sea salt gives you better control over seasoning and adheres beautifully to the oiled surfaces
• ½ tsp freshly ground black pepper: Freshly cracked pepper has a complexity that pre-ground simply cannot match
• 2 tbsp chopped fresh parsley: A bright, fresh finish that cuts through the roasted richness and makes everything look finished
• Flaky sea salt: The final touch that adds crunch and pops of intense salinity

Instructions

Get your oven ready:

Preheat to 425°F (220°C) and line a baking sheet with parchment paper, which will make cleanup infinitely easier and prevent any sticking mishaps

Shape your potatoes:

Peel and slice the potatoes lengthwise into half-inch thick slabs, then press your heart-shaped cookie cutter into each slab—save those scraps for hash browns or home fries tomorrow

Make the magic coating:

Whisk together the olive oil, minced garlic, rosemary, thyme, salt, and pepper in a large bowl until fragrant and well combined

Coat everything thoroughly:

Add the heart-shaped potatoes to the bowl and toss gently with your hands, ensuring every surface gets covered in that garlicky, herby oil

Arrange for success:

Lay the potatoes in a single layer on your prepared baking sheet, giving each heart enough room to crisp up without steaming its neighbors

Roast to perfection:

Bake for 30 to 35 minutes, flipping them halfway through, until the edges are golden brown and irresistibly crisp

Finish with flair:

Transfer to a serving platter and shower with chopped parsley and flaky sea salt if you want that restaurant-quality finish

Save

My niece helped me make these once, and she took her job as quality control inspector very seriously, eating approximately one potato for every three that made it to the platter. Now every time she visits, she asks if were making the love potatoes, and honestly, that name has kind of stuck.

Playing with Herb Combinations

Sage and thyme create this almost buttery, cozy combination that screams autumn dinner. I once used oregano when I ran out of rosemary, and the Mediterranean twist was unexpectedly fantastic. Let what is in your garden or wilting in your fridge guide you—herbs are forgiving.

The Sweet Potato Swap

Mixing in some sweet potato hearts creates this beautiful contrast on the plate—golden brown alongside russet-colored edges. The sweetness plays so nicely against the savory garlic and herbs, plus you get this gorgeous color variety that makes people think you put in way more effort than you actually did.

Making These Your Own

Sometimes the simplest changes create the most delightful surprises. These potatoes are incredibly forgiving, which is part of why they have become my go-to for everything from weeknight dinners to fancy occasions.

• Try adding a pinch of smoked paprika for a subtle depth that makes people wonder what your secret ingredient is
• A squeeze of fresh lemon juice right before serving brightens everything in the most surprising way
• These reheat beautifully at 375°F for about 10 minutes if you want to make them ahead

Save

Theres something undeniably joyful about eating food that looks like it was made with love, even if that love came from a three-dollar cookie cutter. These potatoes have a way of making ordinary moments feel just a little more special.

Recipe Questions & Answers

→ How do I make heart-shaped potatoes?

Slice potatoes into ½-inch slabs and use a small heart-shaped cookie cutter to cut out shapes. Reserve the scraps for other uses.

→ What herbs work best with these potatoes?

Fresh rosemary, thyme, and parsley complement the potatoes well. Oregano or sage can be used for variation.

→ How to achieve a crispy outside and tender inside?

Roast at 425°F and flip halfway through cooking to ensure even crispness and tenderness.

→ Can I use different types of potatoes?

Yes, Yukon Gold or red potatoes are ideal, but mixing sweet potatoes adds color and variety.

→ Is this dish gluten-free and suitable for vegetarians?

Yes, this dish contains no gluten and fits vegetarian dietary preferences.