Crisp on the outside and creamy inside, these smashed potatoes feature garam masala, an Indian spice blend that often contains fennel and cumin. We also add whole fennel and cumin seeds for texture. To boost flavor, we make a tarka, or a fat and spice infusion, by blooming the spices in butter on the stovetop. Cooking the potatoes is a two-step process: First they’re simmered until tender, then tossed with the tarka. After they're “smashed,” the potatoes are finished in a blisteringly hot 500°F oven until deliciously browned and crisped.