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Put the quartered potatoes in cold water with a pinch of salt and the smashed garlic clove. Bring to a simmer and cook for 10 minutes, until the potatoes are about 70% cooked.
Drain the potatoes and let them cool to room temperature or until cool enough to handle.
Cut the potatoes into 1-inch pieces and place them in a bowl.
Add 1 tablespoon of olive oil, ½ teaspoon of black pepper, ½ teaspoon of paprika, and ½ teaspoon of salt. Mix well.
In a nonstick sauté pan, heat 2 tablespoons of olive oil over medium heat.
Add the seasoned potato pieces in a single layer and let them cook for about 10 minutes, until they start to get crispy.
Flip the potatoes and dot the top with 1 tablespoon of cold butter.
Cook for another 10 minutes, or until the potatoes are crispy and golden brown.