Scrub potatoes and leave skins on. Trim or halve any significantly larger potatoes so all pieces are about the same size.

Place potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil, then reduce to a simmer. Parboil 8–12 minutes (check at 8 minutes) — potatoes should be fork-tender but not collapsing.

Drain thoroughly in a colander and return to the pot, off heat, for 2 minutes to steam-dry. Pat any excess moisture with a clean towel if needed.

Heat a large cast-iron skillet over medium heat (or preheat oven to 425°F / 220°C if roasting). Add 2 tbsp olive oil and 2 tbsp butter to the skillet. Let butter melt and foam.

Add 3 minced garlic cloves to the fat and sweat 30–45 seconds until fragrant (do not brown). Stir in smoked paprika (if using), black pepper, and half of the chopped rosemary and thyme. Remove from heat briefly to avoid burning the garlic if pan is too hot.

Add the parboiled potatoes to the skillet in a single layer. Increase heat to medium-high. Let the potatoes sit undisturbed 2–3 minutes to form a crust, then toss or flip to brown other sides. Continue cooking and tossing every 2–3 minutes until all sides are golden and crisp — about 8–12 minutes total.

In the last 1–2 minutes add the remaining 2 finely chopped garlic cloves, the rest of the herbs, and red chili flakes (if using). Toss quickly and remove from heat.

6a. Toss parboiled potatoes in a bowl with 3 tbsp olive oil, 2 minced garlic cloves, paprika, salt, pepper, and the herbs. Spread on a rimmed baking sheet single layer. Roast at 425°F (220°C) 20–30 minutes, flipping once halfway, until golden and crisp.

Transfer potatoes to a serving platter. Sprinkle with grated Parmesan (if using), lemon zest, chopped parsley, and a pinch of flaky sea salt. Serve hot with dipping sauces.