Place a rack in the center of your oven and preheat to 450 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Place the olive oil, butter, and garlic in a small saucepan. Heat over medium-high. The oil will begin to sizzle as the butter melts. Swirl the pan and when the butter is almost melted, whisk it constantly. As soon as the butter is completely melted and the garlic smells ultra fragrant, remove the pan from the heat and whisk 15 seconds more. Stir in 2 teaspoons of the salt, the smoked paprika, and the black pepper.

Place the potato on a cutting board and lay wooden spoon handles or chopsticks on either side of it. Cut the potato into very thin slices (about 1/8 inch), leaving 1/4-inch uncut on the bottom so that the potato stays intact (the spoon will help keep you from slicing all the way through). Transfer to the prepared baking sheet. Repeat with the remaining potatoes, leaving a little space between each.

With a pastry brush, brush the butter mixture in between each potato slice (it’s worth it to get them all!) and over the top of the potato. Some of the butter mixture will seep onto the pan—use your brush to mop it right up and back onto a potato. If some of the cooked garlic is left in the pan at the end, simply discard it (it's done its job flavoring the butter and oil). Bake until the potatoes are crisp outside and fork tender inside, about 45 to 55 minutes depending upon their size, rotating the pan 180 degrees halfway through if they are not roasting evenly. As soon as the potatoes come out of the oven, season with a pinch of additional salt and the fresh herbs. Let cool a few minutes, then enjoy.