Roasted Heart Shaped Potatoes

One Valentine's Day, I was completely out of dinner ideas but had a bag of potatoes and a heart-shaped cookie cutter sitting in the drawer. These roasted potato hearts happened entirely by accident, and now they've become our family's most requested holiday side dish. Something about cutting potatoes into hearts makes even a regular Tuesday dinner feel special and thoughtful.

Last Valentine's, I made three batches because my husband kept eating them straight off the cooling rack. He claimed he was just quality checking, but by the time dinner actually started, we had barely enough left for the table. Now I always double the recipe and hide a bowl in the kitchen before serving.

Ingredients

• 800 g Yukon Gold or red potatoes: These varieties hold their shape beautifully and develop the perfect crispy exterior without becoming mealy
• 2 tbsp olive oil: Essential for achieving that golden, crunchy crust we all want from roasted potatoes
• 1½ tsp sea salt: Don't skimp here since proper seasoning is what makes these irresistible
• ½ tsp freshly ground black pepper: Adds just enough warmth to complement the earthy rosemary
• 2 tbsp fresh rosemary, finely chopped: Fresh herbs make a huge difference here and infuse the potatoes with incredible aroma
• 2 cloves garlic, minced: Completely optional but adds a savory depth that takes these to another level
• 1 tbsp fresh parsley, chopped: A fresh pop of color and brightness right before serving

Instructions

Preheat your oven:

Heat the oven to 220°C (425°F) and line a large baking sheet with parchment paper for easy cleanup

Cut the potato hearts:

Peel the potatoes and slice into 1 cm thick rounds, then press your heart-shaped cookie cutter into each slice and save the scraps for soup or mashed potatoes

Season the potatoes:

In a large bowl, toss the potato hearts with olive oil, salt, pepper, rosemary, and garlic until every piece is evenly coated

Arrange for roasting:

Spread the hearts in a single layer on your prepared baking sheet, leaving space between each piece for proper crisping

Roast to perfection:

Bake for 25 to 30 minutes, flipping halfway through, until golden brown with crispy edges

Finish and serve:

Sprinkle with fresh parsley if desired and serve immediately while they're still hot and irresistibly crispy

Save

My friend's daughter asked if I could make these for her birthday dinner instead of cake. She said regular potatoes were boring, but heart potatoes were basically magic. Seeing how excited she got over something so simple completely changed how I think about cooking for others.

Making Them Extra Crispy

The secret to restaurant-style crispy potatoes is removing excess starch before cooking. I learned this trick after years of wondering why mine never turned out as crunchy as the ones at restaurants. A quick 30-minute soak in cold water, followed by thorough drying, makes all the difference between okay roasted potatoes and extraordinary ones.

Sweet Potato Variation

Using sweet potatoes instead of regular potatoes creates a beautiful color contrast and adds natural sweetness that pairs wonderfully with the rosemary. The roasting time stays the same, but you'll want to watch them closely since their higher sugar content means they can caramelize and brown faster than regular potatoes.

Serving Suggestions

These hearts pair beautifully with roasted chicken, grilled fish, or even as part of a vegetarian spread with roasted vegetables. They're elegant enough for holiday dinners but casual enough for a weeknight meal. I've also served them as appetizers with small bowls of dipping sauce, and they disappear in minutes.

• Try them with homemade garlic aioli for an indulgent treat
• Serve alongside a simple green salad to balance the richness
• Reheat any leftovers in a hot oven never the microwave to maintain crispiness

Save

Something about cutting food into hearts makes it taste better, or maybe it just makes us appreciate it more. Either way, these simple potatoes have become one of those recipes I return to whenever I want to make a regular meal feel like a celebration.

Recipe FAQs

→ What potatoes work best for roasting?

Yukon Gold or red potatoes are ideal due to their creamy texture and ability to crisp well without drying out.

→ How can I ensure the potatoes get crispy?

Soaking sliced potatoes in cold water for 30 minutes before roasting removes excess starch, helping achieve extra crispiness.

→ Can I use other herbs besides rosemary?

Yes, thyme or sage make great alternatives, providing different aromatic notes that complement roasted potatoes.

→ Is it necessary to flip the potatoes during roasting?

Flipping halfway promotes even browning and crisp edges on both sides, enhancing texture and flavor.

→ What dipping sauces pair well with these potatoes?

Aioli, ketchup, or a tangy mustard sauce complement the flavors nicely and add a pleasant contrast.