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Preheat oven to 450℉.
Cook the potatoes using your desired method – stovetop or Instant Pot (See Notes below).
While the potatoes cook, make the Garlic-Herb Oil by combining the oil, parsley, rosemary, thyme, garlic, and salt in a small blender or small food processor. Blend until almost smooth. Transfer to a small bowl and refrigerate until ready to serve.
Place the hot potatoes on a cutting board and lightly pat them dry using a clean kitchen towel or paper towel then transfer them to a parchment-lined rimmed baking sheet. Toss hot potatoes with ghee (if using), oil, garlic powder, and onion powder, rolling them around the pan to coat them on all sides.
While the potatoes are still hot, use a glass with a flat bottom (a coffee cup will also work) to gently press down on potatoes to flatten them until they are about ½-inch thick.
Place the pan in the oven on the middle rack and bake for 28-30 minutes or until potatoes are lightly golden brown on the underside and crisp on the edges. Remove from the oven and sprinkle with coarse or flaky sea salt and cracked black pepper.
Drizzle the potatoes with garlic-herb oil just before serving or serve it on the side for dipping.