Heart Shaped Potatoes and Caviar

These crispy heart-shaped potato bites are perfect for a romantic date night or a festive Valentine’s Day treat. While they might remind you of latkes (traditional potato pancakes), they’re made from mashed potatoes rather than grated potatoes—so they’re not quite latkes, but they’re just as delicious! Serve them alongside caviar, crème fraîche, and chives for an elegant, shareable dish.

Ingredients

This will make a small platter of heart potatoes for 2-3 people.

• 2 large russet potatoes, peeled and cut into bite-sized chunks

• 2 tablespoons cornstarch

• ½ tablespoon salt (plus a pinch for boiling water)

• Neutral Oil

• Caviar (for serving)

• Crème fraîche (for serving)

• Chopped chives (for garnish)

  Note: these puffs are not seasoned to let the caviar flavor really shine. If you are making them without serving along side caviar, I would recommend adding a bit of garlic powder or your favorite seasonings.

Recipe Instructions

1. Soak the Potatoes (Optional but Recommended)

   • Place the peeled, cut potato chunks into a bowl of cold water and let them soak for about 20 minutes.

   • Why soak? Soaking the potatoes helps remove excess surface starch, which can lead to a crispier texture once fried.

2. Boil the Potatoes

   • Fill a large pot with water, add a pinch of salt, and bring to a boil.

   • Drain the soaked potatoes and add them to the boiling water. Cook until they’re just tender when pierced with a fork, about 10–12 minutes.

3. Drain and Mash

   • Drain the cooked potatoes well.

   • Pass the potatoes through a fine-mesh sieve or a potato ricer to create an ultra-smooth texture. (If you don’t have a sieve or ricer, you can mash them thoroughly until lump-free, but the finer the mash, the smoother your finished heart shapes will be.)

4. Combine with Cornstarch and Salt

   • In a bowl, gently fold the cornstarch and ½ tablespoon salt into the mashed potatoes. Mix until fully incorporated.

   • The mixture should hold its shape when squeezed; if it seems too dry, add a tiny splash of water. If it’s too sticky, add a bit more cornstarch.

5. Roll out Hearts and bake

   • Preheat your oven to 425.

   • Roll out the potato mixture onto two pieces of parchment paper, Use a heart cutter to gently cut the shape out. Add onto baking sheet. Brush with oil and bake for 425 for 35-40 minutes or until golden.

6. Serve and Garnish

   • Plate the crispy hearts on a serving dish.

   • Top each heart (or serve on the side) with a small spoonful of caviar, a dollop of crème fraîche, and a sprinkle of chives.

   • Enjoy immediately while they’re still warm and crisp!

With Love,

Cristina