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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.
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.
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.
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.
Bake at 400F (200C) until crispy. Mine took 30 minutes but keep an eye on them as it will depend on the oven.
Let them cool. Letting them cool is crucial as they will fall apart and be soft if you don’t.
In a separate bowl, mix the ingredients for the yogurt dipping sauce & Enjoy!
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