Preheat the oven at 425F. Line a baking sheet with parchment paper. Set it aside.

Add 6 cups of water to a heavy bottom pot. Now add the washed 1 pound of baby potatoes to the water.

Cook the potatoes for about 7-8 minutes on medium high flame. The potatoes should be fork tender.

Once the potatoes are boiled, drain the water using a colander. Let them cool, and dry for a couple minutes.

Use a paper towel and dry the potatoes.

Add the boiled potatoes to the prepared baking sheet. Now press them down gently with the back of the glass.

Unevenly smashed potatoes are fine, as they get crispier on the edges in the oven and fluffier in the center.

Now drizzle olive oil, paprika, salt, and black pepper. Give them a toss.

Bake them at 425F for 45 minutes. And broil them at 425F for 15 minutes.

You will have the crispiest smashed potatoes.

While the potatoes are roasting, prepare the dressing and chop cilantro, red onions, and cucumbers. Also, finely slice the greens from the spring onions.

In a bowl, add Greek yogurt, mayonnaise, harissa paste, maple syrup, lemon juice, paprika, and salt.

Mix it well with a whisk or a spatula.

Cover and store it in the refrigerator.

Now finely chop the cilantro, red onions, and English cucumbers. If you are using the cucumbers with seeds, take out the seeds to make sure the salad doesn't become watery.

Add the finely diced onions and cucumbers to the dressing along with finely chopped cilantro.

Add the crispy potatoes and give the salad a good mix. Use salad spoons to mix the salad properly to make sure the dressing coats the potatoes evenly.

Garnish with crispy bits of roasted potatoes, finely diced spring onion greens, and serve fresh.

The potatoes stay crispy and fresh for 2-3 hours.