First, bring a pot of water to a boil. Add 10 baby potatoes and cook for 15 minutes (or until soft). While the potatoes are cooking, make the yogurt dip—add 3 tbsp of chopped parsley, 1 tbsp of chopped dill, 1 tbsp of chopped mint, 1 tbsp of finely diced shallot, 2 cloves of garlic (pressed or minced), 1/3 cup of full fat greek yogurt, 2 tbsp of grated parm, pinch of salt + pepper, juice of 1 lemon, and 1 tbsp of olive oil to a mixing bowl. Stir until combined! Set the yogurt dip aside and drain the potatoes. Transfer to a cutting board, and using the bottom of a cup, smash the potatoes. Heat a pan to medium-high heat with 3 tbsp of oil. Transfer the smashed potatoes to the hot pan and fry on each side for about 6 minutes, or until they are golden brown and crispy. Spread the yogurt dip on a plate. Serve the crispy smashed potatoes on top. Optional toppings: more grated parm, parsley, calabrian chilis for some spice (highly recommend), and flaky salt!!
