Basic Steps

• Add whole baby potatoes and 1 teaspoon of salt to a medium pot, covering them with cold water. Bring to a boil and cook for 7-10 minutes until easily pierced with a knife. Strain and let them dry slightly in a sieve.
• Preheat your oven to 210°C (410°F). Line baking sheets with parchment paper and lightly grease them with olive oil. Set aside.
• Transfer the cooked potatoes to the baking sheets, spreading them out evenly. Smash down each potato flat using the back of a glass or jar.
• Brush the smashed potatoes generously with olive oil, then season with salt, black pepper, garlic powder, and smoked paprika. Roast for 45-50 minutes, flipping halfway.
• In a large mixing bowl, combine the dressing ingredients: Parmesan cheese, light sour cream, mayonnaise, white wine vinegar, Dijon mustard, and black pepper. Whisk until smooth.
• Dice and chop the cucumber, radishes, celery, green onions, and dill.
• Once the potatoes are cooked and slightly cooled, add the prepared vegetables and herbs to the dressing, mix well, and gently fold in the crispy potatoes.