Roasted Heart Potatoes
These Roasted Heart Potatoes are par-cooked, marinated, and roasted to perfection, offering a crunchy exterior and tender interior, perfect for any celebration or meal.
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.
Notes
These potatoes can be par-cooked ahead of time. Store in an airtight container in the refrigerator for up to 3–4 days. Reheat by roasting at 400°F until crisp, or use a hot skillet for a quick reheat.