Crushed Fried Potatoes

Cut unpeeled potatoes into large pieces of similar sizes and boil them until really soft and nearly falling apart. Drain in a colander and leave to steam until cold. When you want to deep fry them, crush them with your hands so you have pieces of all sizes, some big, some tiny, some just skins. When we fish them out the fryer, we season them immediately with salt and spices as it says below here. My favourite is tossing them in sumac and salt then dunking them in the Harissa Yoghurt.