Boil the potatoes

• Place the Yukon gold potatoes in a stockpot and cover with cold water.
• Salt the water and boil until fork tender.

Smash and season

• Drain the potatoes and transfer them to a baking tray.
• Smash each potato with the bottom of a glass or your hand.
• Drizzle with olive oil and season liberally with salt and pepper.

Bake until crispy

• Bake the smashed potatoes until golden and crispy.

Make the green goddess dressing

• Blend the Greek yogurt, mayonnaise, basil, parsley, chives, garlic and lemon juice until smooth.
• Season with salt and pepper to taste.

Serve

• Serve the crispy smashed potatoes with the green goddess dressing for dipping.