Directions
Step 1
Place a rack within the middle of the oven and preheat to 450°F. Convey a medium pot of salted water to a boil. Add the potatoes and cook dinner till fork tender, 10–12 minutes. Drain and put aside. In the meantime, to a small bowl, add the bell pepper, shallot, and 1 tablespoon of the oil, toss to coat, and put aside.
Step 2
On a slicing board, use the underside of a glass to smash every cooked potato to a thickness of ¼ inch, then switch to a parchment-lined baking sheet. Drizzle with 3 tablespoons of the oil and season to style with salt. Bake till the potatoes are golden brown in spots and practically crispy, about half-hour. Take away from the oven, then use a spatula to maneuver the potatoes to 1 facet of the baking sheet. Add the pepper combination to the opposite facet in a fair layer, then proceed baking till the potatoes are crispy and the pepper combination is smooth, 10 minutes extra. Switch the baking sheet to a wire rack and put aside to chill to room temperature, about quarter-hour.
Step 3
In the meantime, make the dressing: To a big bowl, add the yogurt, mayonnaise, vinegar, Rooster Basquaise Spice Mix, garlic, and ½ teaspoon of salt. Whisk till clean, then cowl the bowl with plastic wrap and refrigerate till prepared to make use of.
Step 4
To the bowl with the dressing, use your arms to crumble within the potatoes, reserving a couple of for garnish. Add the pepper combination, cherry tomatoes, chives, and parsley and toss gently to coat. Switch to a platter and garnish with the reserved crumbled potatoes and extra Rooster Basquaise Spice Mix, chives, and parsley. Serve barely chilled or at room temperature.
