Preheat the oven to 400°F and brush a large metal baking tray with 1 tbsp of the vegetable oil. Put to one side.
Place the potatoes in a saucepan and cover with cold water. Bring to the boil, then turn down the heat and simmer for 12-15 minutes until the potatoes are cooked through. Drain.
Place the potatoes on the prepared baking tray, then squash each one down with the back of a wooden spoon. You want the skin to split and the potatoes to squash down, but not completely break apart. Brush 1 tbsp of oil on the potatoes, pay particular attention to any edges (this will give the edges a nice crunch).
Mix the remaining tbsp of oil with the crushed garlic and put to one side to infuse.
Sprinkle the salt, pepper and paprika onto the potatoes and place in the oven for 15–20 minutes – until the potatoes are crispy and golden. Then brush the garlic infused oil onto the potatoes and put back into the oven for a further two minutes.
Take the potatoes out of the oven and sprinkle on the crumbled feta, lemon zest, chives and a little more black pepper, then serve.