Peel the potatoes and dice them into bite-sized pieces. Put the potatoes in a large pot of boiling water.
Cook for 8–10 minutes. Strain through a sieve and let cool.
Heat the olive oil, rosemary, and 2 smashed garlic cloves in a large skillet on MED-HIGH. Once hot, add the potatoes and season them with a pinch of salt and pepper.
Cook the potatoes for 8–10 minutes, tossing them every 2 minutes. Once the potatoes are golden brown and crispy, add the butter and season them with the smoked paprika powder.