Roasted Heart Shaped Potatoes (Printable Version)
Tender, crispy potatoes roasted with garlic and herbs, shaped for a charming presentation.
# 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 Tips:
01 -
- These potatoes turn an ordinary dinner into something that feels special without any extra fuss
- The herb-garlic marinade creates that perfect crispy outside, tender inside magic everyone craves
02 -
- Don't skip the flip—this is what ensures both sides get that perfect crispy exterior
- The cookie cutter size matters. Too small and they'll cook too fast. Too large and they'll take forever. Aim for about 2 to 3 inches across.
03 -
- If your potatoes are thick, cut them slightly thinner than ½ inch to ensure even cooking
- Leftover scraps can be tossed in oil and roasted alongside the hearts—zero waste, maximum flavor