Roasted Heart Shaped Potatoes

The first time I made these heart-shaped potatoes was actually by accident—I had a heart-shaped cookie cutter sitting out from Valentine's Day cookies and just started playing around with some potato slices. My roommate walked into the kitchen, laughed, and said "you know those are going to taste exactly the same as normal potato wedges, right?" but she ate half the tray before they even hit the serving plate.

I made these for my niece's birthday dinner last spring, and she was so delighted she kept one potato heart on the side of her plate the entire meal because it was "too pretty to eat." Her dad ended up eating it when she wasn't looking, which sparked this whole playful argument at the table about potato heart theft. Sometimes the best part of cooking isn't the food itself but what happens around it.

Ingredients

• Yukon Gold or red potatoes: These varieties hold their shape beautifully and get that perfect golden crisp without drying out inside
• Olive oil: Don't be shy with it—the oil helps the rosemary flavor cling to every surface and creates those irresistible crispy edges
• Fresh rosemary: Fresh is absolutely worth it here because the oils release during roasting and infuse the potatoes with this piney aromatic magic
• Kosher salt: The coarse flakes stick better than table salt and give you these perfect salty bursts in every bite
• Flaky sea salt: This is your finisher—sprinkle it on right after roasting while the potatoes are still hot and glistening

Instructions

Get your oven ready:

Preheat to 220°C (425°F) and line a baking sheet with parchment paper—this prevents sticking and makes cleanup so much easier later.

Cut those hearts:

Slice your potatoes into 1 cm rounds, then press your heart-shaped cutter into each slice—don't waste the scraps, toss them with oil and roast alongside everything else for the cook's snack.

Season generously:

Toss the potato hearts in a large bowl with olive oil, salt, pepper, and chopped rosemary until every single piece is coated and fragrant.

Arrange for success:

Spread the potatoes in a single layer on your prepared baking sheet—crowding them will make them steam instead of roast, and nobody wants soggy potato hearts.

Roast to golden perfection:

Bake for 25 to 30 minutes, flipping halfway through, until the edges are browned and crispy and a fork slides through easily.

Finish with flair:

Sprinkle with flaky sea salt and extra rosemary or parsley while they're still hot—this is when the seasoning really sticks and creates that final layer of flavor.

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My friend Sarah made these for her anniversary dinner and said her husband actually took a photo of them before eating because they looked so thoughtful and special on the plate. That's the thing about cooking sometimes—it's not about technique or difficulty, it's about the tiny gesture of putting extra care into something as simple as a potato.

Making These Ahead

You can cut the potato hearts up to 24 hours in advance—just store them submerged in cold water in the refrigerator to prevent browning. Pat them completely dry before seasoning and roasting, otherwise they'll steam instead of crisp up beautifully.

Herb Variations

Rosemary is classic, but thyme creates this lovely earthy sweetness that pairs beautifully with roasted meats. Oregano gives them a more Mediterranean vibe, and a pinch of smoked paprika in the oil mixture adds this incredible depth that makes people wonder what your secret ingredient is.

Serving Suggestions

These potatoes work alongside practically anything—grilled chicken, roast beef, baked fish, or even as part of a vegetarian spread with other roasted vegetables. I've also served them as finger food at parties with a simple garlic aioli for dipping, and they disappear faster than anything else on the table.

• Try them topped with grated Parmesan during the last 5 minutes of roasting
• Add a few whole garlic cloves to the pan for roasted garlic alongside the potatoes
• Keep any leftovers—they reheat beautifully in a hot skillet the next morning

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There's something ridiculously satisfying about turning an ordinary ingredient into something that makes people pause and smile. Sometimes the smallest touches in the kitchen are the ones people remember longest.

Questions & Answers

→ How do you achieve crispy edges on these potatoes?

Roasting at 220°C (425°F) and flipping halfway ensures even cooking and crispy edges while keeping the inside fluffy.

→ Can different herbs be used instead of rosemary?

Yes, thyme or oregano make excellent alternatives for a varied herbal flavor profile.

→ What is the best potato type for this dish?

Yukon Gold or red potatoes work best due to their firm texture and natural sweetness.

→ Is there a way to make the potatoes even crispier?

Soaking cut potato hearts in cold water for 30 minutes before drying them helps remove excess starch, resulting in extra crispiness.

→ How should these potatoes be served?

Serve hot as a flavorful side alongside grilled meats, fish, or enjoy as a festive snack garnished with herbs and flaky sea salt.