1/2tspdry rosemary(1 tbsp fresh if using, optional)
1/2tbspsalt - to season water
Instructions
ROASTED HEART POTATOES
Preheat oven to 415F.
Line the baking sheet with aluminum foil, spray with non-stick spray, or brush with oil.
Par-Cooking
Fill a pot with about 1 quart - 2 quarts of water, and add 1/2 tablespoon salt. Bring to a boil, then reduce to a gentle simmer.
In the meantime, peel potatoes (6 large potatoes), and slice them to about 1/4 inch thick. Using a small metal cookie cutter cut out as many hearts as possible. Reserve scraps in water; you can also par-cook scraps or make mashed potatoes.
Cook heart potatoes in the simmering water for 3 minutes, drain potatoes, pour them into a bowl, or keep them in the pot.
Marinade
In a small dish combine all the ingredients for the marinade : olive oil (1/4 cup), salt( 1 teaspoon kosher salt), whole caraway seed (1 teaspoon and 1/2 teaspoon), pepper (1/8 teaspoon), paprika(1/2 teaspoon). Whisk well.
Pour marinade over warm potatoes, stir gently and let sit for 5 minutes.
Roasting
Spread marinaded potatoes evenly onto the baking sheet. Or use a ceramic/glass baking dish.
Roast potatoes at 415F for 20-30 minutes. Halfway through, flip the potatoes and continue baking until they are golden yellow, crispy, and fork-tender.
Tips : If your oven has a broiler, broil potatoes for additional 5 minutes or until they are golden brown.
Notes
I DON'T LIKE CARAWAY SEEDS. CAN I USE SOMETHING ELSE? - You can omit caraway seeds and use rosemary or other herbs. You can also add garlic; make sure you add the garlic no more than 1 minute before you take the potatoes out of the oven. Otherwise, garlic can burn, and it will become bitter. I also like to roast potatoes with a couple of bay leaves and peppercorn, adding garlic at the end. That is my dad's recipe.