Irresistible Roasted Heart Potatoes
Golden, crispy on the outside and fluffy inside, these Roasted Heart Potatoes are the perfect side dish for any meal. Simple yet flavorful, they’re seasoned with aromatic herbs and spices, making them a heartwarming favorite for any occasion.
Equipment
- Large Pot
- Mixing Bowl
- Baking sheet
- Colander
- Spatula
- Oven
Ingredients
Main Ingredients
- 6 large Idaho or Maris Piper potatoes washed and cut into halves or quarters
- 1-2 quarts water for par-cooking
- ½ tbsp salt for boiling water
- ¼ cup olive oil
- 1 tsp kosher salt for seasoning
- ⅛ tsp black pepper freshly ground
- 1 ½ tsp caraway seeds
- ½ tsp paprika optional
- ½ tsp dried rosemary or 1 tbsp fresh, optional
Instructions
- Wash and scrub the potatoes thoroughly. Peel if desired, then cut into halves or quarters to form heart-like shapes.
- Bring 1–2 quarts of water to a boil and add 1/2 tablespoon of salt. Add the potatoes and simmer for 10–15 minutes until just tender.
- Drain the potatoes in a colander and allow them to cool for a few minutes so excess moisture evaporates.
- Preheat the oven to 425°F (220°C) while the potatoes cool.
- In a large mixing bowl, toss the cooled potatoes with olive oil, kosher salt, pepper, caraway seeds, paprika, and rosemary until evenly coated.
- Arrange the potatoes in a single layer on a baking sheet, leaving space between each piece for even roasting.
- Roast for 30–35 minutes, flipping halfway through, until golden-brown and crispy on the edges.
- Remove from the oven and let rest for 5 minutes. Garnish with fresh herbs or a drizzle of olive oil before serving.
Notes
For extra flavor, marinate the potatoes in olive oil and spices for 30 minutes before roasting. Avoid overcrowding the baking sheet to ensure crispiness. Try adding minced garlic during the last 10 minutes of roasting or finish with lemon juice for a zesty twist.