Boil the potatoes: Put the potatoes in a large pot and cover with at least an inch of water. Bring the water to a boil over high heat, then reduce to a simmer, and add a large pinch of salt. Cook the potatoes until they are completely tender and can be easily pierced with a fork — about 30 minutes

Preheat the oven to 450°F.

Drizzle a glug of olive oil into a baking dish. Add potatoes and then smash them, using your hand, protected with a kitchen towel, or a flat object such as a small jar. Drizzle with oil

Roast the potatoes until they’re crispy and browned around the edges, about 20-30 minutes

Serve on a platter with about ¼ pouch of Tahini and the herbs