Prepare the Potatoes: Start by washing and peeling the potatoes (if you want; leaving the skins on adds texture). Cut them into evenly sized chunks for even cooking.

Boil Until Tender: Place the potatoes in a large pot, cover with water, and add a generous pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes.

Drain and Dry: Once the potatoes are cooked, drain them and let them sit in the pot for a few minutes to dry out a bit (this helps with crispiness).

Smash Them Down: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the potatoes on the sheet and use a fork or a potato masher to gently smash each one to about half an inch thick.

Season and Drizzle: Drizzle the smashed potatoes with olive oil, and sprinkle generously with salt and pepper.

Bake Until Crispy: Bake in the oven for 25-30 minutes or until they are golden and crispy.

Make the Dip: While the potatoes are baking, mix together the yogurt, lemon juice, minced garlic, and a pinch of salt in a bowl. Taste and adjust as needed.

Serve and Enjoy: Once out of the oven, serve the smashed potatoes hot with the creamy yogurt dip on the side. Garnish with chopped herbs for that extra freshness!