Crispy Potato Salad with Tzatziki

Bring a large pot of water to a boil 

Boil the baby potatoes for 8-10 minutes and then drain and pat dry

Spread the potatoes out over a baking sheet and use a rolling pin or flat bottomed glass to smash the potatoes out flat

Drizzle with olive oil and season generously with sea salt, garlic powder and black pepper 

Roast the potatoes in a 425 degree oven for 45-55 minutes or until the potatoes are quite crisp

In a large bowl, combine 1 cup of plain greek yogurt with 1/4 cup of mayonnaise, 2 cloves of finely minced garlic, 2 tablespoons of fresh lemon juice, 2 tablespoons of extra virgin olive oil, 1 small finely chopped cucumber, 1/4 cup of finely chopped red onion, 1/4 cup of finely chopped fresh dill and a pinch of black pepper and set aside

Once the potatoes are crisp, let them cool for a few minutes, roughly chop and transfer into the tzatziki sauce and toss to combine

Store leftovers in an airtight container in the refrigerator