Roasted Heart Shaped Potatoes (Printable)
Golden heart potatoes infused with garlic and herbs, crisp on the outside and 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
# Directions:
01 - Preheat the oven to 425°F. 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 -
- The paradox of something so adorable tasting so seriously good will catch everyone off guard
- That irresistible combination of crispy edges and tender middles makes these impossible to stop eating
02 -
- Dont crowd the baking sheet or your hearts will steam instead of roast, and nobody wants a sad, soggy potato
- Let the potatoes cool for just a few minutes before serving—they actually get crispier as they set
03 -
- Pat your potatoes dry with a clean towel before tossing them in the oil—excess moisture is the enemy of crispiness
- If your cookie cutter is struggling, microwave the potato slabs for 30 seconds to soften them slightly before cutting