Place your baby potatoes in the large pot carefully. Do not let them drop or crack. Cover them with two inches of cold water. Add a generous pinch of sea salt to the water.

Turn the stove to high heat now. Bring the water to a rolling boil. This will start the cooking process quickly. Boil for fifteen minutes until the potatoes are fork-tender.

Preheat your kitchen oven to 425 degrees Fahrenheit. Drain the boiled potatoes in a colander. Let them sit for five minutes so the steam dries them out completely.

Line your baking sheet with a piece of parchment paper. Arrange the dry potatoes on the tray. Leave some space between each piece of food.

Take a flat glass and press down on each potato gently. Smash them until they are flat but still hold together. Do not mash them completely into paste.

Drizzle olive oil over all the smashed potatoes. Sprinkle the garlic powder, smoked paprika, and dried thyme on top. Season them well with sea salt and black pepper.

Put the baking sheet into the hot oven. Bake the potatoes for about 25 minutes. Flip them over halfway through so both sides get golden brown.

Pat your salmon fillets completely dry with a paper towel. Use a sharp knife to cut shallow lines across the skin. Space the cuts one inch apart.

Season both sides of the fish with salt and black pepper. Rub the spices into the skin cuts. This steps helps the skin get extra crunchy.

Heat one tablespoon of oil in your skillet over medium-high heat. Wait until the oil starts to shimmer. Place the fish inside the pan skin-side down.

Press the fish down gently with your spatula for ten seconds. This stops the skin from curling up. Cook without moving it for four minutes.

Flip the fish over carefully when the skin is brown. Add the butter and smashed garlic cloves to the pan. Spoon the melted butter over the fish for two minutes.

Squeeze fresh lemon juice into the pan at the very end. Remove the skillet from the hot stove. Let the fish rest for a moment.

Place a big scoop of crispy potatoes on a plate. Top them with a warm piece of pan-seared fish. Pour the warm garlic butter from the pan over everything.