Directions
Step 1
Place a rack within the heart 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 chopping 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 almost 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 an excellent layer, then proceed baking till the potatoes are crispy and the pepper combination is mushy, 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 palms to crumble within the potatoes, reserving a number 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.
