Begin by placing your Yukon Gold potatoes in a large pot and covering them with cold water. Add a generous pinch of salt and bring to a boil over high heat. Reduce to a simmer, cooking for about 15–20 minutes, or until fork-tender. Drain the potatoes and let them cool slightly.

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Once the potatoes have cooled, place them on the prepared sheet and gently smash each one with the bottom of a glass or a potato masher until they are about ½ inch thick. Drizzle with olive oil and sprinkle with the paprika, cumin, salt, and pepper.

Slide the baking sheet into your preheated oven and roast the potatoes for 30–40 minutes, turning golden brown and crisp. If you like extra crispiness, broil them for an additional 2–3 minutes at the end, watching closely to prevent burning.

Remove the potatoes from the oven and allow them to cool for a few minutes before serving. Enjoy warm as a side dish or appetizer.