Place your baby potatoes in a large pot of salted water and bring them to a steady simmer. Cook for about fifteen to twenty minutes until they are fork-tender and ready to be flattened.
Spread the dry, cooked potatoes onto a lined baking sheet and use a flat-bottomed glass to press them down until they are half an inch thick. You want the skins to burst, creating rough edges that will become extra crispy in the oven.
Drizzle the potatoes with olive oil and roast at 425°F for twenty to twenty-five minutes. Flip them halfway through to ensure both sides develop a deep golden-brown crunch.
While the potatoes roast, combine the Greek yogurt, mayonnaise, mustard, lemon juice, and spices in a medium bowl. Using Greek yogurt is an excellent way to keep this vegetarian side dish high in protein.
Let the crispy potatoes cool for a few minutes before gently folding them into the creamy herb dressing. Let the salad sit in the refrigerator for thirty minutes to allow the flavors to meld together before serving.
