Place your potatoes in a pot, cover with water, and add a pinch of salt. Boil until fork-tender, about 15-20 minutes depending on size. While they cook, your kitchen will smell like potential. I may have done a happy dance here — no shame.

Drain the potatoes and let them cool slightly. Place them on a baking sheet lined with parchment. Take a potato in your hand (or use a potato masher) and gently press until it’s flattened but still holding together. Some cracks are perfect — that’s where the magic happens.

Drizzle olive oil over each potato. Sprinkle garlic, salt, pepper, and paprika. Toss lightly with your hands to make sure every little crevice gets some love. The smell right now? Irresistible.

Preheat your oven to 425°F (220°C). Bake the potatoes for 20-25 minutes until crispy and golden on the edges. You’ll want to peek, but don’t overdo it — patience makes them perfect.

Garnish with fresh herbs, a sprinkle of parmesan, or a drizzle of butter. Serve hot, dig in, and watch everyone’s faces light up. Bonus: they pair beautifully with chicken, steak, or a fresh salad.