Place whole potatoes in a large pot and cover with cold salted water by 2 inches. Bring to a rolling boil and cook for 15-20 minutes until fork-tender but not falling apart.

While potatoes cook, preheat oven to 425°F. Line a large baking sheet with parchment paper and drizzle with 1 tablespoon of olive oil.

Drain potatoes thoroughly and let them sit for 5 minutes until cool enough to handle. Pat them completely dry with paper towels.

Using a potato masher, fork, or the bottom of a glass, gently press down on each potato until it flattens to about 1/2-inch thick.

Drizzle the remaining olive oil over the smashed potatoes, then sprinkle with salt, pepper, garlic powder, and paprika. Use your hands to rub the seasoning into all the nooks and crannies.

Bake for 25-30 minutes until the edges are deeply golden and crispy.