Preheat oven to 415°F and line a baking sheet with parchment paper.
Peel potatoes and slice them ¼ inch thick.
Cut heart shapes using a small metal cookie cutter. Place cut hearts in cold water.
Boil 2 quarts of water with 2 teaspoons salt in a large pot.
Add drained potato hearts to boiling water and cook for 5-7 minutes until fork-tender.
Drain potatoes in a colander and let steam dry for 5-6 minutes.
Mix olive oil, kosher salt, pepper, and optional seasonings in a small bowl.
Toss dried potato hearts gently with oil mixture to coat evenly.
Arrange hearts in a single layer on prepared baking sheet.
Roast for 25-30 minutes, flipping halfway through, until golden and crispy.
