1 lb small yukon gold potatoes
1 tbsp olive oil
2 tbsp butter, divided
handful fresh parsley, chopped
handful green onions, sliced
salt and freshly ground black pepper
1/2 cup greek yogurt
Preheat oven to 500˚ F. Add potatoes to a pot and cover with cold water. Bring to a boil and cook until fork tender, about 15-20 minutes.
Drain potatoes and add to a parchment lined baking sheet. Smash each potato with the back of a fork, then drizzle with olive oil and season with salt and pepper.
Roast in the oven until crisp and golden brown, about 15 minutes.
Top each potato with butter, herbs and a dollop of greek yogurt before serving.