Add the baby potatoes to a big pot of water. Let it come to a boil and boil until fully cooked and tender, about 15-20 minutes.

Once the potatoes are boiled, line a sheet pan with parchment paper. Mix the melted butter, Parmesan cheese, and seasoning on the baking sheet.

Add the boiled baby potatoes to the sheet pan, and coat them with the butter and Parmesan mixture. Gently press each potato with a glass to smash them, being careful not to break them.

If a potato gets stuck to the glass, use a knife to gently help it out. Brush the top of the potatoes with some of the butter and Parmesan mixture from the bottom of the pan.

Bake at 400°F (200°C) until crispy, about 30 minutes. Keep an eye on them as the cooking time may vary depending on the oven.

Let the potatoes cool, as they can fall apart and become soft if not cooled.

In a separate bowl, mix the ingredients for the yogurt dipping sauce.