Irresistible Roasted Heart Potatoes
A delightful twist on traditional roasted potatoes featuring unique seasoning and a heart shape for perfect texture.
Ingrédients
For the Potatoes
- 6 large Idaho or Maris Piper potatoes Alternatively, use Yukon Gold or red potatoes.
- 1-2 quarts water (for par-cooking) Enough to cover the potatoes.
- 1/2 tbsp salt (for water) To flavor the potatoes during cooking.
- 1/4 cup olive oil Can substitute with avocado oil for flavor variation.
- 1 tsp kosher salt (for seasoning) Adjust to taste.
- 1/8 tsp freshly ground pepper
- 1 1/2 tsp caraway seeds
- 1/2 tsp paprika (optional)
- 1/2 tsp dry rosemary Or 1 tbsp fresh if using, optional.
Instructions
Preparation
- Wash the potatoes thoroughly under running water. Peel them if preferred, then cut into halves or quarters.
- In a large pot, bring 1-2 quarts of water to a boil and add 1/2 tablespoon of salt.
- Add the cut potatoes and simmer for 10-15 minutes until slightly tender but still firm.
- Drain the potatoes and let them cool for a few minutes to dry.
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, combine the cooled potatoes with olive oil, kosher salt, pepper, caraway seeds, paprika, and rosemary. Toss gently to coat.
- Spread the seasoned potatoes in a single layer on a baking sheet.
Cooking
- Roast the potatoes in the preheated oven for 30-35 minutes, turning halfway through, until golden-brown and fluffy.
- Remove from the oven and let them rest for a few minutes before serving.
Notes
These potatoes are versatile and can be customized with different herbs and spices. Don’t forget to let them rest after roasting for better texture.