Smashed Potatoes With Paprika and Cumin

Golden, crispy-edged fingerlings with warming spices — the kind of side dish that steals the show.

Ingredients

• 2 lb fingerling potatoes

• 8 garlic cloves

• 4 thyme sprigs

• 1 tablespoon paprika

• 1 teaspoon cumin

• 5 tablespoons olive oil

• Salt, to taste

Instructions

1. Boil the Potatoes
   Preheat your oven to 425°F (220°C).
   Place the potatoes in a large pot of cold salted water. Bring to a boil, then reduce heat to medium-high and cook for 15–20 minutes, until fork-tender but not falling apart. Drain well.

2. Smash and Season
   Spread the drained potatoes on a dry baking sheet. Let them cool slightly, then use the palm of your hand or the bottom of a glass to gently flatten each one.
   Add garlic cloves, thyme sprigs, paprika, cumin, olive oil, and salt. Toss everything together directly on the sheet.

3. Roast Until Crispy
   Roast in the oven for 40–45 minutes, or until the potatoes are golden brown and crisp around the edges.