Go Back
Roasted Heart Potatoes arranged on a white platter, crispy and golden with herbs.

Roasted Heart Potatoes

Emily Wilson
These Roasted Heart Potatoes are crispy on the outside, tender inside, and cut into cute heart shapes that are perfect for an at home Valentines dinner, a fun Valentines meal for kids, or easy snacks for a Valentines party.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Steam Dry Time 5 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 350 kcal

Equipment

  • Small metal heart cookie cutters
  • Large pot
  • Colander
  • Large mixing bowl
  • Baking Sheet
  • Parchment paper or foil
  • Spatula or tongs

Ingredients
  

Parboiled Potatoes

  • 6 large all purpose potatoes such as Yukon Gold or Russet about 900 g or 2 lb
  • 2 quarts water for boiling the potatoes
  • 2 teaspoons table salt for the boiling water

Marinade

  • 4 tablespoons olive oil about 60 ml
  • 1 teaspoon kosher salt or 1/2 teaspoon fine salt, to taste
  • 0.125 teaspoon black pepper freshly ground if possible
  • 1 teaspoon dried herbs such as rosemary, thyme, or Italian blend, up to 2 teaspoons to taste
  • 0.5 teaspoon paprika optional, for color and mild flavor
  • 0.5 teaspoon garlic powder optional, or use 1 to 2 cloves minced garlic added in the last minutes of roasting

Instructions
 

  • Step 1: Prepare the pan and oven. Heat the oven to 415°F (215°C). Line a baking sheet with parchment paper or lightly brush it with oil so the roasted heart potatoes release easily after baking.
  • Step 2: Slice and cut heart shapes. Peel the potatoes and slice them into rounds about 1/4 inch, or 6 mm, thick. Use a small metal heart cookie cutter to press out as many hearts as possible from each slice. Place the heart pieces into a bowl of cold water as you work so they do not discolor.
  • Step 3: Parboil the potatoes. Bring 2 quarts of water with 2 teaspoons of table salt to a boil in a large pot. Add the heart shaped potatoes and cook for 4 to 6 minutes, until a knife or fork slides into the center of a piece with slight resistance. The potatoes should be tender at the edges but not falling apart.
  • Step 4: Drain and steam dry. Drain the potatoes in a colander. Let them sit for about 5 minutes so steam can escape and the surface of each heart dries slightly. This steam dry step helps them roast up crisp instead of steaming on the pan.
  • Step 5: Mix the marinade. In a large bowl, whisk together the olive oil, kosher salt, black pepper, dried herbs, and the optional paprika and garlic powder. Taste a small parboiled potato and adjust the salt if needed before tossing all of the hearts.
  • Step 6: Coat the heart potatoes. Add the warm, steam dried heart potatoes to the bowl with the marinade. Gently toss until every piece is evenly coated in oil and seasoning, trying not to break or distort the heart shapes.
  • Step 7: Arrange on the baking sheet. Spread the coated heart potatoes on the prepared baking sheet in a single layer with a little space between each one. If the pan looks crowded, use a second baking sheet for best crispness.
  • Step 8: Roast until golden and crisp. Roast the potatoes for 20 to 25 minutes, turning them once halfway through baking. They are ready when the edges are deep golden and crisp and the centers are tender. For even more color, you can broil the pan for 1 to 2 minutes at the end, watching closely so they do not burn.
  • Step 9: Taste and serve. Taste one heart and add a pinch more salt if needed. Serve the roasted heart potatoes right away as a side for an at home Valentines dinner, as Valentine foods for kids with dips, or as a warm snack on a Valentines party platter.

Notes

For extra crispy roasted heart potatoes, be sure not to skip the steam dry step after boiling. A dry surface helps the oil cling and allows the potatoes to roast instead of steam. Do not overcrowd the pan and use two baking sheets if needed so every heart has space. For very kid friendly potatoes, keep the seasoning simple and serve with ketchup or ranch for dipping. You can parboil the heart potatoes up to 24 hours ahead, then chill and roast just before your Valentine meal so they are hot and crisp when you bring them to the table.
Nutrition Facts:
• Calories: 350 kcal
• Carbohydrates: 45 g
• Protein: 5 g
• Fat: 14 g
• Saturated Fat: 2 g
• Cholesterol: 0 mg
• Sodium: 350 mg
• Potassium: 900 mg
• Fiber: 4 g
• Sugar: 2 g
• Vitamin A: 0 µg
• Vitamin C: 20 mg
• Calcium: 30 mg
• Iron: 2 mg