Description
Roasted Heart Potatoes: Crispy on the outside, fluffy on the inside! Easy, comforting, and crowd-pleasing side dish with garlic and rosemary.
Ingredients
Scale
- 2 pounds (900g) Yukon Gold potatoes
- 3 tablespoons (45ml) olive oil
- 2 teaspoons (12g) kosher salt
- 1 teaspoon (5g) garlic powder
- 1 teaspoon (2g) dried rosemary
- ½ teaspoon (1g) black pepper
- ½ teaspoon (1g) paprika
Instructions
- Step 1: Prepare Your Potatoes Begin by washing 2 pounds of Yukon Gold potatoes thoroughly under cold water, scrubbing to remove any dirt. For uniformity in your Roasted Heart Potatoes, slice them into ½-inch thick rounds. Using a small heart-shaped cookie cutter (approximately 2 inches), press firmly into each potato round to create heart shapes. Don’t discard the remnants – they can be roasted alongside for the chef to enjoy!
- Step 2: Parboil For Perfect Texture Fill a large pot with cold water, add 1 tablespoon salt and 1 teaspoon baking soda, then add your potato hearts. Starting with cold water ensures even cooking. Bring to a gentle boil and cook for 6-8 minutes until the potatoes are partially cooked but still firm enough to hold their shape. You’re looking for a knife to meet slight resistance when inserted. Carefully drain the potatoes in a colander, being gentle to preserve their heart shapes.
- Step 3: Season With Love Return the drained potatoes to the empty pot and let them steam dry for 1 minute – this is crucial for achieving crispy Roasted Heart Potatoes. Drizzle with olive oil and gently toss to coat each piece evenly. In a small bowl, combine salt, garlic powder, dried rosemary, black pepper, and paprika. Sprinkle this mixture over the potatoes, turning gently to ensure even coverage without breaking the delicate hearts.
- Step 4: Arrange For Perfect Roasting Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup. Arrange your Roasted Heart Potatoes in a single layer, ensuring they don’t touch each other – this allows hot air to circulate around each piece for maximum crispiness. Place the heart-shaped side facing up for the most attractive presentation.
- Step 5: Roast To Golden Perfection Roast for 25 minutes, then carefully flip each heart with a thin spatula. Continue roasting for another 15-20 minutes until both sides are deeply golden and crispy. If adding Parmesan, sprinkle it over the potatoes during the last 5 minutes of roasting for a savory, crispy crust. Remove from the oven when your Roasted Heart Potatoes are gorgeously browned and the edges are crackling crisp.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 potato heart
- Calories: 180 calories
- Sugar: 2 grams
- Sodium: 650 mg
- Fat: 9 grams
- Saturated Fat: 1.5 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 2 grams
- Protein: 2 grams
- Cholesterol: 0 mg