1-Getting started: Getting started with this crispy smashed potato salad is simple and rewarding. Begin by preheating your oven to 425°F and lining a baking sheet with parchment paper for easy cleanup. This step ensures your potatoes crisp up nicely without sticking.

2-First, boil 2 lbs of baby potatoes for 7 minutes until they’re fork-tender, then drain and dry them well. Next, place the potatoes on the baking sheet and smash them flat using the back of a glass to create that perfect crispy surface. Brush them with 1 tablespoon of olive oil and season with salt and pepper to taste before roasting.

3-Roast the potatoes for 50 minutes to 1 hour until they turn golden and crispy, and set aside some bits for garnish. While they roast, whisk together 3/4 cup Greek yogurt, 1/2 cup mayonnaise, 2 teaspoons Dijon mustard, the juice of 1/2 large lemon, 2 teaspoons red wine vinegar, 1 large minced garlic clove, 1/4 cup chopped fresh dill, and 1/4 cup chopped fresh parsley in a bowl. Mix in 1 medium seeded and finely chopped cucumber and 1 finely chopped shallot, then refrigerate for at least 30 minutes to let the flavors blend.

4-After the potatoes cool for 5 minutes, fold them into the dressing until fully coated. Garnish with the reserved crispy bits, more fresh dill, and black pepper. Serve right away or refrigerate leftovers for later. According to experts on roasting potatoes, roasting at high heat is key for the best texture.