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Boil the potatoes (optional): Heat the oven to 430°F (220°C). Bring a large pot of salted water to a boil. Add 2 pounds potatoes (peeled and diced) and boil for 6 minutes. Drain well and let the steam escape for 1 minute. This step is optional; it helps them get crispy.
Season and bake: Place the potatoes on a baking sheet. Add 2 tablespoons olive oil, 1 teaspoon paprika, 1 teaspoon salt, and ¼ teaspoon black pepper. Toss gently and spread them out in one layer. Bake at 430°F (220°C) for about 30 minutes, until golden and crisp on the edges.
Make the garlic oil: While the potatoes bake, warm the remaining 2 tablespoons olive oil in a small pan on medium-low heat. Add 2 cloves garlic (minced), ¼ teaspoon red pepper flakes, and half of the cilantro. Cook for about 1 minute, just until the garlic is lightly golden. Remove from heat.
Finish and serve: Pour the warm garlic oil over the hot potatoes and toss gently. Transfer to a serving plate. Add the juice of ½ lemon and the remaining cilantro before serving.