Preheat oven to 415F.

Line the baking sheet with aluminum foil, spray with non-stick spray, or brush with oil.

Fill a pot with about 1-2 quarts of water, and add 1/2 tablespoon salt. Bring to a boil, then reduce to a gentle simmer.

In the meantime, peel potatoes and slice them to about 1/4 inch thick. Using a small metal cookie cutter cut out as many hearts as possible. Reserve scraps in water; you can also par-cook scraps or make mashed potatoes.

Cook heart potatoes in the simmering water for 3 minutes, drain potatoes, pour them into a bowl, or keep them in the pot.

In a small dish combine all the ingredients for the marinade. Whisk well.

Pour marinade over warm potatoes, stir gently and let sit for 5 minutes.

Spread marinaded potatoes evenly onto the baking sheet or use a ceramic/glass baking dish.

Roast potatoes at 415F for 20-30 minutes. Halfway through, flip the potatoes and continue baking until they are golden yellow, crispy, and fork-tender.

Tips: If your oven has a broiler, broil potatoes for additional 5 minutes or until they are golden brown.