Preheat your oven to 425 degrees F and in baking sheet line non-stick paper and put aside.

In a boiling pot, cook your potatoes (skin on) for about 7 minutes or until they’re fork tender. Once they’re cooked, dry and place them on your baking sheet. Use a fork or spatula to smash your cooked potatoes, brush them with some olive oil and season with salt and pepper. Place you’re your baking tray in the oven to roast the potatoes for 25 to 30 minutes or until they look crispy and golden brown.

In a mixing bowl, mix together the yogurt, mayo, lemon juice, garlic, dill and parsley. Sprinkle with some salt and pepper and mix to combine. Once your yogurt sauce is well mixed, add in the cucumber, onion, and combine everything. Cover the bowl and sit in the fridge while waiting for the potatoes to roast.

Once the roasted smashed potatoes are out of the oven and cooled, add them into the prepared yogurt sauce and combine until fully covered. (If you don’t want all your potato bits dipped in the sauce, you can keep some crispy bits once out of the oven and use them as garnish). Enjoy!