Ingredients:

  • 1.5 lbs baby yellow or Yukon Gold potatoes
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tsp garlic powder
  • ½ cup mayonnaise
  • ¼ cup Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh chives, finely chopped
  • 1 tbsp fresh parsley, minced

Instructions:

  1. Place potatoes in a pot of salted water. Bring to a boil and simmer until fork-tender (about 15–20 minutes).
  2. Drain potatoes well and let them steam-dry for 5 minutes.
  3. On a greased baking sheet, place the potatoes and use a flat-bottomed glass to press them down until they are about ½ inch thick.
  4. Drizzle olive oil over the smashed potatoes and sprinkle with salt, pepper, and garlic powder.
  5. Roast at 425°F (220°C) for 30–40 minutes until edges are deep mahogany-brown and centers are golden.
  6. While roasting, whisk together mayonnaise, Greek yogurt, Dijon mustard, and lemon juice until smooth.
  7. Fold in the finely chopped fresh chives and minced parsley.
  8. Once potatoes are slightly cooled, dollop the creamy dressing over the crispy bases or toss them gently in a bowl.