Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Thoroughly wash the potatoes under cold running water. For a beautiful heart shape, it's best to use smaller potatoes that are roughly uniform in size. If any potatoes are particularly large, you can cut them in half lengthwise, but aim for pieces that are roughly 1.5 inches thick. You want to avoid pieces that are too thin, as they will cook too quickly and might not achieve the desired texture.1.5 pounds small red potatoes or Yukon Gold potatoes
- Carefully take each potato piece (or whole small potato) and, using a sharp paring knife, cut a V-shaped notch near the top. Then, make two more diagonal cuts from the sides of the V downwards to meet at the bottom, creating a heart shape. Don't worry if your first few aren't perfect; practice makes perfect, and even slightly irregular shapes will still be charming. For pieces that are already halved, you can simply carve a heart shape from the curved side.
- In a large bowl, toss the cut potato hearts with olive oil, ensuring they are evenly coated. Sprinkle the dried rosemary, garlic powder, salt, and black pepper over the potatoes. Toss gently to distribute the seasonings evenly. The olive oil will help the seasonings adhere and promote crisping.1.5 pounds small red potatoes or Yukon Gold potatoes, 2 tablespoons olive oil, 1 teaspoon dried rosemary, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/8 teaspoon black pepper
- Spread the seasoned potato hearts in a single layer on a baking sheet lined with parchment paper. This is crucial for achieving crispy edges; avoid overcrowding the pan, as this will cause the potatoes to steam rather than roast. Give them a little space to breathe!1.5 pounds small red potatoes or Yukon Gold potatoes
- Place the baking sheet in the preheated oven and roast for 30-40 minutes. The exact cooking time will depend on the size and density of your potato hearts. Halfway through the roasting process, at around the 15-20 minute mark, carefully flip each potato heart with a spatula to ensure even browning and crisping on all sides.
- The potato hearts are ready when they are tender on the inside and golden brown and crispy on the outside. You can test for doneness by gently piercing one with a fork; it should be easily pierced.
- Once roasted, remove the baking sheet from the oven. Arrange the Valentine's Day Roasted Potato Hearts on a serving platter. For an extra special touch, garnish with freshly chopped parsley, a dollop of sour cream or Greek yogurt, and a sprinkle of finely chopped chives. Serve immediately and enjoy the simple elegance of this festive dish.Fresh parsley, chopped, sour cream or Greek yogurt, chives, finely chopped
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in oven at 375°F (190°C) for 10-15 minutes. Can also be frozen for up to 2-3 months; reheat from frozen at 400°F (200°C) for 15-20 minutes.