Preheat your oven to 415°F (215°C).

Fill a large pot with 2 quarts of water and add 2 teaspoons of table salt. Bring it to a vigorous boil.

Peel large potatoes and slice them into ¼-inch thick rounds. Cut out heart shapes from each slice.

Once the water is boiling, gently add the heart-shaped potato pieces and parboil for 3-6 minutes.

Drain the potatoes and let them cool slightly. In a medium bowl, whisk together olive oil, kosher salt, pepper, caraway seeds, and paprika.

Toss the cooled potatoes in the marinade, ensuring each piece is coated. Let them marinate for 5 minutes.

Spread the marinated heart potatoes out in a single layer on the prepared baking sheet.

Roast the heart potatoes in the oven for 20-30 minutes, flipping halfway through.

For an extra crunch, broil for an additional 5 minutes. Keep an eye on them to prevent burning.