6 large potatoes (about 2 pounds for 4 servings)
Preheat oven to 415F.
Line baking sheet with aluminum foil, spray with non-stick spray or brush with oil.
Fill a pot with about 1 quart - 2 quarts of water, add 1/2 tbsp salt. Bring to boil, then reduce to gentle simmer.
In the meantime peel potatoes (6 large potatoes), slice them to about 1/4 inch. Using a small metal cookie cutter cut out as many hearts as you can. 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 and let cool in a bowl slightly for about 5 minutes.
In a small dish combine all the ingredients for the marinade : olive oil (1/4 cup), salt( 1 tsp kosher salt), whole caraway seed (1 tsp and 1/2 tsp), pepper(1/8 tsp), paprika(1/2 tsp). Whisk well and set aside.
Pour marinade over warm potatoes, stir gently and let sit for 5 minutes.
Spread marinaded potatoes evenly onto the baking sheet. Or use ceramic/glass baking dish.
Roast potatoes at 415F for 20-30 minutes. Halfway through flip potatoes and continue bakign 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.
You can omit caraway seed and use rosemary, or other herbs you like. You can also add garlic, just make sure you add the garlic no more than 1 minute before you plan to take the potatoes out of the oven, otherwise garlic can burn and it will become bitter.
I also like to roast potatoes with couple of bay leaves and peppercorn, adding garlic at the end. That is my dad's recipe.
Recipe by Hanielas.com