Espresso and Lime

0 Preheat your oven to 425 degrees 
1 Bring a large pot of water to a boil 
2 Boil the baby potatoes for 8-10 minutes and then drain and pat dry
3 Spread the potatoes out over a baking sheet and use a rolling pin or flat bottomed glass to smash the potatoes out flat
4 Drizzle with olive oil and season generously with sea salt, garlic powder and black pepper 
5 Roast the potatoes in a 425 degree oven for 45-55 minutes or until the potatoes are quite crisp
6 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
7 Once the potatoes are crisp, let them cool for a few minutes, roughly chop and transfer into the tzatziki sauce and toss to combine
8 Store leftovers in an airtight container in the refrigerator