Preheat and prep the pan. Set your oven to 450°F (232°C). Line a large sheet pan with parchment for easy cleanup, or use a well-seasoned metal sheet pan for maximum crisp.

Boil the potatoes. Add the potatoes to a large pot, cover with cold water by at least 1 inch, and season the water generously with salt (it should taste like the sea). Bring to a boil and cook until fork-tender, about 15–20 minutes depending on size.

Drain and steam-dry. Drain the potatoes well, then let them sit in the hot pot for 2–3 minutes to steam off excess moisture. Drier potatoes get crispier in the oven.

Heat the fat with flavor. In a small pan, warm the olive oil and butter over low heat with the minced garlic for 1–2 minutes until fragrant, not browned. Stir in the pepper and smoked paprika. This infuses the oil and prevents raw garlic bite.

Smash the potatoes. Transfer the potatoes to the sheet pan, spacing them out. Use a sturdy glass, measuring cup, or potato masher to press each one to roughly 1/2 inch thick. If any fall apart, gently nudge them back together.

Season and coat. Spoon the warm garlic oil over the tops, making sure each potato gets some. Sprinkle evenly with the kosher salt.

Roast until crisp. Bake for 20–30 minutes, rotating the pan once, until the edges are deeply golden and crisp. If they look pale at 20 minutes, give them more time—color equals flavor and crunch.

Finish and serve. While hot, shower with chopped herbs and a pinch of flaky salt. Add lemon zest or a squeeze of lemon for brightness. If using Parmesan, add it in the last 5 minutes of roasting so it melts and toasts.