Step 1

Add the baby potatoes to a big pot of water. Let it come to a boil and boil until fully cooked and tender. Mine took 15-20 minutes.

Step 2

Once the potatoes are boiled, get a sheet pan and line it with parchment paper. Mix the melted butter, parm and seasoning onto the baking sheet.

Step 3

Add the boiled mini potatoes to the sheet pan, and coat them with the butter and parm mixture. Take a glass and gently press each one. Be very gentle and careful as they can break.

Step 4

If the potato gets stuck onto the bottom of the glass, take a knife and gently help it out. I like to take some of the butter and parm mixture on the bottom of the pan and brush the top as well.

Step 5

Bake at 400F (200C) until crispy. Mine took 30 minutes but keep an eye on them as it will depend on the oven.

Step 6

Let them cool. Letting them cool is crucial as they will fall apart and be soft if you don’t.

Step 7

In a separate bowl, mix the ingredients for the yogurt dipping sauce & Enjoy!