Crispy Potato Hearts
Crispy Potato Hearts
Ingredients
- 2 pounds russet potatoes, peeled and chopped into 1-inch pieces
- 1/4 cup cornstarch
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons fresh parsley, finely chopped
- 4 cups vegetable oil, for deep frying, or as needed
- 1/2 cup ketchup, for serving
Instructions
- 1
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.
⏱️ 20 min
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 5 min•🌡️ 350
- 7
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.
⏱️ 10 min•🌡️ 350
- 8
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.
⏱️ 2 min
- 9
Serve the crispy potato hearts warm, optionally with ketchup for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Hearts
- 2 pounds russet potatoes, peeled and chopped into 1-inch pieces
- 1/4 cup cornstarch
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons fresh parsley, finely chopped
- 4 cups vegetable oil, for deep frying, or as needed
- 1/2 cup ketchup, for serving
Instructions
- 1
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.
⏱️ 20 min - 2
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.
⏱️ 5 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 5 min•🌡️ 350 - 7
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.
⏱️ 10 min•🌡️ 350 - 8
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.
⏱️ 2 min - 9
Serve the crispy potato hearts warm, optionally with ketchup for dipping.
⏱️ 1 min