Prepare the potatoes

• Boil the potatoes until tender, then drain and let them cool slightly.
• Halve or lightly crush them so the edges catch the seasoning.

Coat and roast

• Toss the potatoes with olive oil, grated Parmesan, salt and pepper.
• Spread them on a baking tray in a single layer.
• Roast until golden and crispy.

Make the yogurt dip

• Mix the Greek yogurt with lemon juice, crushed garlic and chopped parsley.
• Season with salt and pepper to taste.

Serve

• Sprinkle the hot potatoes with a little extra Parmesan and parsley.
• Serve with the yogurt dip.