Boil a pot of salted water and place potatoes in, boiling until tender (about 20 minutes, depending on size of potatoes).
Drain from water and let cool slightly.
Place potatoes on a baking sheet. If the potatoes are larger, cut into smaller pieces. Using the bottom of a large glass, squish until the potatoes are flat.
Drizzle generously with walnut oil (or another oil that can stand the high heat— ex: avocado oil). Sprinkle with salt and pepper to your liking.
Roast at 425F in the oven for about 20 minutes.
In the meantime, prepare the garlic by mincing and adding to a small bowl with 2 tbsp walnut oil. After 20 minutes of roasting, use a spoon to place garlic oil on the potatoes.
Roast for additional 20 minutes or until golden brown and crispy.