I still remember the first time I cut potato halves into heart shapes for a Valentine’s dinner — the edges crisped up, the centers stayed tender, and everyone loved that little, sentimental twist. These Roasted Heart Potatoes lean on the same idea: par-cooked, marinated, and roasted until golden-brown, with a hint of caraway and rosemary. They’re perfect for celebrations, weeknight sides, or any time you want roasted potatoes with a little extra personality.
Why you’ll love this dish
These roasted heart-shaped potatoes are all about contrast: a crunchy, seasoned exterior and a fluffy, well-cooked interior. Par-cooking (partial boiling) shortens oven time and improves texture, the quick marinade adds an herby, aromatic layer, and the high-temperature roast gives the edges the color and crisp we crave.
- Budget-friendly: potatoes are inexpensive and filling.
- Make-ahead friendly: par-cook or marinate in advance.
- Versatile: pairs with eggs, roasted meats, or vegetarian mains.
- Crowd-pleaser: kids love the shape; adults appreciate the crunchy finish.
“Perfectly crisp outside with a tender, buttery inside — these are my new go-to for holiday sides.” — home cook review
How this recipe comes together
Step-by-step overview:
- Par-cook whole large potatoes in salted water until edges are tender but centers still firm.
- Let potatoes cool slightly and cut into heart shapes (or halves with heart notches).
- Toss in a simple oil-herb-caraway marinade to coat.
- Roast at high heat until deeply golden and crisp, turning once for even color.
This short roadmap helps you plan timing: par-cooking takes about 8–12 minutes, cooling and cutting is quick, the roast needs 35–45 minutes depending on oven and potato size.
What you’ll need
- 6 large potatoes (Idaho or Maris Piper recommended for fluffy interior; russets or Yukon Golds work too)
- All-purpose (for dusting if desired; optional)
- 1–2 quarts water (for par-cooking)
- 1/2 tbsp salt (to season the cooking water)
- 1/4 cup olive oil (for the marinade)
- 1 tsp kosher salt (for seasoning before roasting)
- 1/8 tsp freshly ground black pepper
- 1 1/2 tsp caraway seeds (adds a warm, slightly anise flavor)
- 1/2 tsp paprika (optional — for color and mild smoke)
- 1/2 tsp dried rosemary (or 1 tbsp chopped fresh rosemary if using)
- Additional 1/2 tbsp salt (this is the same water-seasoning listed above — ensure water is well salted)
Notes/substitutions:
- If you don’t have caraway, use cumin or fennel seed for a different aromatic profile.
- Swap olive oil for avocado oil if you want a higher smoke point.
- For a lower-sodium version, reduce kosher salt and taste before serving.
Step-by-step instructions
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment or use a thin layer of oil.
- Place whole potatoes in a pot and cover with 1–2 quarts cold water. Add 1/2 tbsp salt. Bring to a simmer over medium-high heat.
- Par-cook: simmer the potatoes 8–12 minutes, depending on size — you want the outer edges to be tender when pierced with a paring knife, but the center still firm. Drain and let cool slightly until you can handle them.
- Shape: once cool enough, slice each potato in half lengthwise. Use a small cookie cutter, paring knife, or notch one side to create a heart shape. Keep shapes uniform for even roasting.
- Make the marinade: in a bowl combine 1/4 cup olive oil, 1 tsp kosher salt, 1/8 tsp pepper, 1 1/2 tsp caraway seeds, 1/2 tsp paprika (optional), and 1/2 tsp dried rosemary (or 1 tbsp fresh).
- Toss: gently toss the potato hearts in the marinade so they are evenly coated. Arrange them cut-side up (or cut-side down for extra browning) on the prepared baking sheet with space between pieces.
- Roast: place in the preheated oven and roast 35–45 minutes, turning once halfway through, until deeply golden and crisp at the edges. If using larger potatoes, check at 35 minutes and continue as needed.
- Finish & serve: remove from oven and let rest 3–5 minutes. Taste and adjust salt. Serve warm.
Best ways to enjoy it
These potatoes pair beautifully with a wide range of meals:
- Brunch: serve with soft-scrambled eggs, smoked salmon, or roasted tomatoes.
- Weeknight dinner: alongside roast chicken, pork chops, or a slice of mushroom tart.
- Holiday side: add roasted garlic and thyme, and plate with glazed ham or beef.
- As an appetizer: skewer mini heart potatoes and serve with garlicky aioli or sour cream and chives.
For plating: stack two hearts slightly overlapping, sprinkle with chopped parsley and lemon zest for brightness, and drizzle a touch of good olive oil.
Storage and reheating tips
- Refrigerator: store cooled potatoes in an airtight container for 3–4 days. Keep any sauce or dip separate.
- Reheating (best method): preheat oven to 400°F (200°C). Spread potatoes on a baking sheet and roast 10–15 minutes until crisp. This restores texture better than a microwave.
- Quick reheat: warm skillet over medium-high with a small splash of oil; toss potatoes 4–6 minutes until crisp.
- Freezing: flash-freeze baked potatoes on a tray, then transfer to a freezer bag. Freeze up to 3 months. Reheat from frozen in a 425°F oven for 20–25 minutes, turning once.
- Food safety: cool cooked potatoes within 2 hours and refrigerate. Discard if left at room temperature longer than 4 hours.
Pro chef tips
- Par-cooking timing: test by inserting a knife at the thickest point — it should meet slight resistance. Over-boiled potatoes fall apart in the pan.
- Dry well: after draining, pat potatoes dry. Moisture steams the surface and prevents crisping.
- Use a hot oven and a preheated baking sheet for extra browning.
- Don’t crowd the pan — air circulation is key to crisp edges.
- Flavor layering: toast caraway seeds in a dry pan for 30 seconds to release oils before adding to the marinade.
- If you like an ultra-crisp crust, dust lightly with flour or semolina before roasting.
Creative twists
- Garlic-Parm Hearts: toss with minced roasted garlic and finish with grated Parmesan after roasting.
- Smoky paprika & lemon: swap caraway for smoked paprika and finish with lemon zest.
- Herb medley: use thyme and oregano instead of rosemary for a Mediterranean flair.
- Sweet potato hearts: adjust par-cooking time (6–8 minutes) and watch closely while roasting, since sweet potatoes caramelize faster.
- Vegan “loaded” option: top with caramelized onions, sautéed mushrooms, and a dollop of plant-based sour cream.
Common questions
Q: How long does this take from start to finish?
A: Expect about 60–75 minutes total: 10–12 minutes par-cooking, 10–15 minutes for cooling and shaping, 35–45 minutes roasting. Smaller potatoes reduce roast time.
Q: Do I have to par-cook the potatoes?
A: Par-cooking is recommended. It ensures a tender interior and reduces roasting time. Skipping it risks an undercooked center or overly long oven time that dries the potato.
Q: Can I make these ahead for a party?
A: Yes. Par-cook and cut the potato hearts a day ahead. Store refrigerated and toss in the marinade just before roasting. You can also fully roast them and re-crisp in the oven before serving.
Q: Are caraway seeds essential?
A: They’re part of the signature flavor, but you can substitute fennel seed, cumin, or leave them out if you prefer a milder flavor.
Q: Can I bake on a tray covered with foil?
A: Foil traps steam and prevents crisping. Roast uncovered for best texture.
Conclusion
If you want more inspiration for roasted potato shapes and flavor ideas, check out this classic take on oven-roasted potatoes from Haniela’s: Roasted Heart Potatoes – Haniela’s. For a seasonal, heart-shaped potato tutorial geared toward holidays, see this fun variation at Kroll’s Korner: Valentine’s Day Roasted Potato Hearts – Kroll’s Korner.
Roasted Heart Potatoes
Ingredients
Potatoes
- 6 large large potatoes (Idaho or Maris Piper recommended) russets or Yukon Golds also work
Marinade
- 1/4 cup olive oil or avocado oil for a higher smoke point
- 1 tsp kosher salt for seasoning before roasting
- 1/8 tsp freshly ground black pepper
- 1 1/2 tsp caraway seeds or substitute with cumin or fennel seeds
- 1/2 tsp paprika optional for color and mild smoke
- 1/2 tsp dried rosemary or 1 tbsp chopped fresh rosemary
Cooking Water
- 1-2 quarts water for par-cooking
- 1/2 tbsp salt to season the cooking water
- 1/2 tbsp additional salt the same as above for seasoning; ensure water is well salted
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment or use a thin layer of oil.
- Place whole potatoes in a pot and cover with 1–2 quarts cold water. Add 1/2 tbsp salt. Bring to a simmer over medium-high heat.
- Par-cook: simmer the potatoes 8–12 minutes, until the outer edges are tender but the center is still firm. Drain and let cool slightly.
- Once cool enough, slice each potato in half lengthwise. Use a small cookie cutter or notch one side to create a heart shape.
- In a bowl, combine olive oil, kosher salt, black pepper, caraway seeds, paprika, and rosemary.
- Gently toss the potato hearts in the marinade until evenly coated, then arrange them cut-side up on the prepared baking sheet.
Cooking
- Roast the potatoes in the preheated oven for 35–45 minutes, turning once halfway through, until golden and crisp. Check at 35 minutes for larger potatoes.
- Remove from oven and let rest for 3–5 minutes. Taste and adjust salt before serving.
