Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius) and lightly grease a large rimmed baking sheet.

Place thawed shredded potatoes in a clean kitchen towel and squeeze firmly to remove all excess moisture.

In a large mixing bowl, combine the dried potatoes with melted butter, olive oil, salt, pepper, garlic powder, onion powder, and paprika.

Toss thoroughly until potatoes are evenly coated with fats and seasonings.

Spread the mixture onto the prepared baking sheet in a thin, even layer, pressing down slightly with a spatula.

Bake in the center rack for 20 minutes.

Remove the sheet pan and use a spatula to flip the potatoes in sections.

Return to the oven and bake for an additional 10 to 15 minutes until the edges are deep golden brown and crispy.

Allow to rest for 2 minutes before serving.