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Preheat the oven to 220°C fan.
Place the potatoes into a large baking tray and cover with the paprika, rosemary, thyme and a good pinch of sea salt.
Mix well so all of the potatoes are coated in the spices before drizzling with a good amount of olive oil.
Mix again and cook for 25 minutes.
After 25 minutes, crush the potatoes using a fork and place back in the oven for 10 more minutes to crisp up.
Place the mayo, turmeric, chili powder and lime juice in a bowl and mix until well combined.
Taste and season with salt and pepper.
Finely slice the spring onions
Place the cooked smashed potatoes onto a serving plate and top with a good sprinkle of sliced spring onions, sea salt flakes and chili flakes.
Drizzle the dip over the potatoes or serve on the side.