Don't peel the potatoes. Simply scrub the skin. If the potatoes are large, cut into large chunks.
Cook the potatoes in well-salted water until fork tender. Drain
Allow the potatoes to cool a bit. Once you can handle then, flatten with the side of a cup, rolling pin or your palms. If you are meal prepping, this is the best point to store the potatoes.
When you are ready to eat the potatoes, heat a pan big enough to hold all the potatoes. Add in 2 tbsp of chicken fat. Once that is melted, add in the cumin seeds.
Once the chicken fat is sizzling, add in the potatoes. Press the potatoes into the pan so that they spread out and flatten out. Then leave it alone. You want the bottom to fry and crispy up undisturbed.
Keep listening to the pan, as it starts to crackle regularly, you know it is time to turn. Usually takes about 7-10 minutes. It is time to flip the potatoes.
Try as much as possible to turn all of the potatoes. It is not going to be a neat singularly piece. It is likely going to crumble. That's ok.
Once you are happy with the new flat layout, tuck bits of the single tablespoon of fat leftover into the potatoes. You can place the bits of fat on the edge of the pan for extra crispiness.
Fry on the second side for about 5 minutes. Then you are ready to serve the smashed twice cooked cumin potatoes.