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Place the peeled and chopped potatoes into a large pot. Cover with cold water by at least 1 inch. Bring to a boil over high heat, then reduce heat to medium-high and boil for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork.

Drain the boiled potatoes thoroughly using a colander. Return the drained potatoes to the empty pot or a large mixing bowl. Mash the potatoes immediately and thoroughly until completely smooth, with no lumps remaining. A potato ricer can be used for an even smoother consistency.

Add the cornstarch, salt, black pepper, paprika, garlic powder, and fresh chopped parsley to the mashed potatoes. Mix all ingredients together thoroughly until a cohesive, uniform dough-like consistency is formed. Ensure the spices and herbs are evenly distributed.

Lightly flour a clean work surface or cutting board. Transfer the potato dough to the floured surface and gently press it into a disk. Roll out the potato dough evenly to about 1/4-inch thickness.

Using a 2-inch heart-shaped cookie cutter, press down firmly to cut out individual heart shapes from the potato dough. Gather any scraps, gently re-roll, and cut out more hearts until all the dough is used.

In a deep pan, Dutch oven, or deep fryer, heat the vegetable oil over medium-high heat to 350°F (175°C). Use a kitchen thermometer to ensure accurate temperature.

Carefully place the heart-shaped potato pieces into the hot oil, working in batches to avoid overcrowding the pan. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.

Remove the crispy potato hearts from the oil using a slotted spoon or spider, and transfer them to a plate lined with paper towels to drain any excess oil.

Serve the crispy potato hearts warm, optionally with ketchup for dipping.


Place the peeled and chopped potatoes into a large pot. Cover with cold water by at least 1 inch. Bring to a boil over high heat, then reduce heat to medium-high and boil for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork.

Drain the boiled potatoes thoroughly using a colander. Return the drained potatoes to the empty pot or a large mixing bowl. Mash the potatoes immediately and thoroughly until completely smooth, with no lumps remaining. A potato ricer can be used for an even smoother consistency.

Add the cornstarch, salt, black pepper, paprika, garlic powder, and fresh chopped parsley to the mashed potatoes. Mix all ingredients together thoroughly until a cohesive, uniform dough-like consistency is formed. Ensure the spices and herbs are evenly distributed.

Lightly flour a clean work surface or cutting board. Transfer the potato dough to the floured surface and gently press it into a disk. Roll out the potato dough evenly to about 1/4-inch thickness.

Using a 2-inch heart-shaped cookie cutter, press down firmly to cut out individual heart shapes from the potato dough. Gather any scraps, gently re-roll, and cut out more hearts until all the dough is used.

In a deep pan, Dutch oven, or deep fryer, heat the vegetable oil over medium-high heat to 350°F (175°C). Use a kitchen thermometer to ensure accurate temperature.

Carefully place the heart-shaped potato pieces into the hot oil, working in batches to avoid overcrowding the pan. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.

Remove the crispy potato hearts from the oil using a slotted spoon or spider, and transfer them to a plate lined with paper towels to drain any excess oil.

Serve the crispy potato hearts warm, optionally with ketchup for dipping.
