Preheat your oven to 250⁰C / 480⁰F. Rinse the potatoes well without damaging their peel and transfer to a wide, deep pot. Add water to cover and a heaping tablespoon of sea salt. Bring to boil, reduce the heat and simmer for 10-15 mins, until the potatoes are softened enough so that the fork teeth will stick to them easily but not without resistance. The potatoes should be completely cooked but not crumbled.

Take a boiled potato that has cooled down a bit, place it on the baking tray. smash it with the help of bottom of a jar or a bottle of beer lying on its side. The squash should flatten the potato to about a third of its original height, so that it is not too thin but the squash is noticeable

In a small bowl, mix together Jida’s Wild Green Blend,8 tablespoon extra-virgin olive oil, and ½ tablespoon kosher salt

Pour the mix generously over the potatoes and until well coated

Transfer to the oven for about 20-30 minutes, until the Smashed potatoes are browned and crispy.