Description
Crispy roasted heart potatoes made with olive oil, caraway seeds, and herbs. A festive and fun Valentine’s Day side dish that’s golden on the outside and tender inside.
Ingredients
6 large potatoes (Idaho or Maris Piper)
1–2 quarts water
1/2 Tbsp salt (for boiling)
1/4 cup olive oil
1 tsp kosher salt
1/8 tsp freshly ground black pepper
1 1/2 tsp caraway seeds
1/2 tsp paprika (optional)
1/2 tsp dried rosemary (or 1 Tbsp fresh, optional)
Instructions
1. Preheat oven to 415°F and line a baking sheet with foil or lightly grease.
2. Bring 1–2 quarts of water to a boil with 1/2 Tbsp salt, then reduce to a gentle simmer.
3. Peel potatoes and slice into 1/4-inch rounds. Cut heart shapes using a cookie cutter.
4. Par-cook heart potatoes in simmering water for 3 minutes, then drain well.
5. Whisk olive oil, kosher salt, pepper, caraway seeds, paprika, and rosemary.
6. Pour marinade over warm potatoes and gently toss. Let rest 5 minutes.
7. Spread potatoes in a single layer on the baking sheet.
8. Roast for 20–30 minutes, flipping halfway, until golden and crispy.
9. Optional: Broil for 5 minutes for extra crisp edges.
Notes
Par-cooking is key for crispy potatoes.
Do not overcrowd the pan for best browning.
Save potato scraps for mashed potatoes or soup.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Roasted
- Cuisine: American