Roasted Heart Shaped Potatoes (Printable Version)

Golden heart-shaped potatoes roasted with rosemary for a crispy, fluffy side bursting with herbal aroma.

# What You'll Need:

01 - 1.75 lbs Yukon Gold or red potatoes, peeled

02 - 3 tbsp olive oil

03 - 1 ½ tsp kosher salt

04 - ½ tsp freshly ground black pepper

05 - 1 tbsp fresh rosemary, finely chopped (plus extra for garnish)

06 - Flaky sea salt

07 - Fresh parsley, finely chopped

01 - Preheat your oven to 425°F and line a large baking sheet with parchment paper.

02 - Slice potatoes into ½-inch thick rounds. Using a small heart-shaped cookie cutter, cut hearts from each slice.

03 - In a large bowl, toss the potato hearts with olive oil, salt, pepper, and chopped rosemary until evenly coated.

04 - Arrange potatoes in a single layer on the prepared baking sheet.

05 - Roast for 25–30 minutes, flipping halfway, until golden brown and crisp at the edges.

06 - Remove from the oven, sprinkle with flaky sea salt and extra rosemary or parsley if desired. Serve hot.

01 -

They look absolutely stunning on a plate but take zero extra skill than regular roasted potatoes
The rosemary infusion makes your whole kitchen smell like an Italian grandmother's house
People genuinely smile when they see them, and food that makes people happy is always worth making

02 -

Soaking the cut potatoes in cold water for 30 minutes removes excess starch and makes them dramatically crispier—just pat them completely dry before seasoning
Don't rearrange the potatoes too much after flipping them halfway through—let them develop that golden crust undisturbed
The potato scraps from cutting out the hearts roast up beautifully and are perfect for snacking while you finish dinner

03 -

Room temperature potatoes roast more evenly than cold ones, so let them sit out for about 20 minutes before cutting
If your potatoes are browning too quickly but aren't tender inside, reduce the oven temperature by 15 degrees and give them more time