Peel potatoes and slice them about 1/4 inch thick. Use a metal heart-shaped cookie cutter to punch out heart shapes.
Place cut potato hearts in a bowl of cold water to prevent browning.
Bring a large pot of heavily salted water to a boil. Add potato hearts and cook for 5-7 minutes until fork-tender but not falling apart.
Drain potatoes in a colander and let them sit for 5 minutes to allow steam to escape and surfaces to dry.
Preheat oven to 415°F. Line a baking sheet with parchment paper or leave it bare for extra crispiness.
Transfer cooled potato hearts to a large bowl. Add olive oil, salt, pepper, and any optional seasonings. Toss gently to coat and rough up surfaces slightly.
Spread potatoes in a single layer on the baking sheet without crowding. Roast for 25-30 minutes, flipping once halfway through, until golden and crispy.
Optional: Broil for the last 2-3 minutes for extra golden color, watching carefully to prevent burning.
