A delightful twist on classic smashed potatoes, featuring aromatic herbs and a crispy finish.
Preheat your oven to 250°C.
Preheating the oven ensures even cooking and a crispy finish.
Place the potatoes in a pot of salted water and bring to a boil.
Adding salt to the water enhances the potatoes' natural flavor.
Boil the potatoes until they are tender when pierced with a fork.
Avoid overcooking to prevent the potatoes from falling apart.
Drain the potatoes and arrange them on a lightly greased baking tray.
Ensure the potatoes are well-drained to achieve a crispy texture.
Use a potato masher to gently flatten each potato to about twice its original diameter.
Flattening increases the surface area for maximum crispiness.
Brush the tops of the potatoes with olive oil and sprinkle with cumin seeds, fennel seeds, thyme, rosemary, salt, and pepper.
Ensure even coating of oil and spices for consistent flavor.
Bake the potatoes in the preheated oven for 20-25 minutes until they are golden and crispy.
Check occasionally to avoid over-browning.
Serve the crispy smashed potatoes warm, garnished with additional fresh herbs if desired.
Serving immediately ensures the potatoes remain crispy.
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