Recipe: Heart-Shaped Potato Lovers’ Potato Chips
Summary: A genius idea to soak raw potato slices in beet juice yields charming pink heart-shaped homemade potato chips!
- 2 large Idaho Russet potatoes
- 2 tablespoons salt
- 1 (15-ounce) can beets (whole, sliced or shredded)
- Oil for frying
- Equipment: small heart-shaped cookie cutter
- Using a mandoline, thinly slice the potatoes. Punch a heart shape out of each slice. Put all the heart-shaped pieces in a colander, add the salt and toss. Let the heart-shaped pieces sit about 30 minutes. (This extracts some of the water out of the potatoes so they can better absorb the color from the beets.)
- Put the beets with their liquid into a blender; whirl until smooth.
- Rinse the potato slices and pat dry very thoroughly with paper towels. Put the potato slices into a bowl or plastic container, pour the beet puree over, and stir gently to make sure every slice of potato is in contact with the beets. Refrigerate overnight.
- The next day, fish the heart-shaped potato slices out of the container. Rinse in a colander and dry thoroughly with paper towels. They will be stained pink.
- Pour 3 inches of oil into a heavy pot or saucepan. Heat the oil to about 350 degrees F. Drop in a few chips at a time and fry until golden around the edges and crisp. Remove the chips with a slotted spoon and drain on paper towels. Sprinkle with salt while still warm.
Source: Erika Kerekes, In Erika’s Kitchen 
Preparation time: 30 minutes
Cooking time: 10 minutes
Diet type: Vegetarian
Diet tags: Gluten free
Number of servings (yield): 4-6
Culinary tradition: USA (General)
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Here are a couple of the recipes from the party, posted elsewhere. Check them out!
- Fingerling Potatoes with Salmon Mousse 
- Grandma Rose’s Potato Blintzes 
- Kale Pesto Potato Lasagna 
- Potato Sweetheart Cakes  (slightly adapted from this recipe)
- Potato Lefse served with Idaho Huckleberry Jam 
This post was originally published Feb. 11, 2014, and has been republished today.