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Roasted Heart Potatoes
John

Roasted Heart Potatoes

Crispy heart-shaped roasted potatoes perfect for Valentine's Day dinner at home.
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Prep Time 10 minutes
Cook Time 30 minutes
marinating 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large Yukon Gold potatoes about 2 lbs, peeled and sliced 1/4-inch thick
  • 2 quarts water
  • 2 teaspoons table salt for boiling
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1.5 teaspoons caraway seeds optional
  • 0.5 teaspoon paprika optional
  • 0.5 teaspoon dry rosemary or 1 tbsp fresh, optional

Equipment

  • Heart-shaped cookie cutter
  • Baking sheet
  • Large pot
  • Colander

Method
 

  1. Peel and slice potatoes 1/4-inch thick. Cut into hearts with metal cutter. Soak in water.
  2. Boil 2 quarts salted water. Add hearts, simmer 5-7 min until fork-tender but firm. Drain, steam-dry 5 min.
  3. Whisk olive oil, salts, pepper, seeds/herbs. Toss with hot potatoes gently. Marinate 5 min.
  4. Preheat oven 415°F. Spread on oiled sheet single layer. Roast 20-30 min, flip halfway, broil if needed.

Notes

  • Steam-dry crucial for crispiness.
  • Gently toss hearts to keep shape.
  • Single layer prevents steaming.