🍽️ Ingredients:

For the Potatoes:1.5 lbs (700g) baby potatoes 🥔2 tablespoons olive oil 🫒1 teaspoon garlic powder 🧄1 teaspoon paprika 🌶️Salt and black pepper to taste 🧂2 tablespoons fresh parsley, chopped 🌿For the Creamy Herb Sauce:1/2 cup Greek yogurt 🥄2 tablespoons mayonnaise 🥄1 tablespoon lemon juice 🍋1 teaspoon Dijon mustard 🌟1 clove garlic, minced 🧄1 tablespoon fresh dill, chopped 🌿1 tablespoon fresh chives, chopped 🌱Salt and black pepper to taste 🧂👩‍🍳

Directions:

1️⃣ Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2️⃣ Boil the potatoes: In a large pot, bring salted water to a boil. Add the baby potatoes and cook for 15-20 minutes until they are fork-tender. Drain and allow them to cool slightly.

3️⃣ Crush the potatoes: Arrange the potatoes on the prepared baking sheet. Using a fork or the bottom of a glass, gently crush each potato to about 1/2-inch thickness.

4️⃣ Season: Drizzle olive oil over the potatoes and sprinkle with garlic powder, paprika, salt, and black pepper.

5️⃣ Roast: Place the baking sheet in the oven and roast for 25-30 minutes, or until the potatoes are crispy and golden brown.

6️⃣ Prepare the creamy herb sauce: While the potatoes are roasting, combine Greek yogurt, mayonnaise, lemon juice, Dijon mustard, minced garlic, dill, and chives in a small bowl. Season with salt and black pepper to taste.

7️⃣ Finish the potatoes: Once the potatoes are crispy, take them out of the oven and garnish with fresh parsley.

8️⃣ Serve: Enjoy hot with the creamy herb sauce on the side for dipping.⏱️ Prep Time: 10 minutes 🍽️ Cooking Time: 30 minutes ⏳ Total Time: 40 minutes 🌟 Calories per Serving: 210 kcal 🍽️ Servings: 4 servings Savor these crispy crushed potatoes as a delightful appetizer or side dish for your main course! Ideal for a cozy dinner or when hosting guests. 😋