Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Wash and dry the baby potatoes, then place them on the sheet. Drizzle with cooking oil, ensuring they are well-coated. Roast the potatoes for about 25-30 minutes, or until they are golden brown and crispy on the edges, flipping halfway for even cooking.

Once roasted, carefully remove the baking sheet from the oven. Use the bottom of a glass or a potato masher to gently smash each potato until they are flattened but still intact.

In a medium bowl, combine the Greek yogurt, fresh lemon juice, minced garlic, salt, and black pepper. Stir the ingredients together gently until they create a smooth and creamy dressing.

In a large mixing bowl, toss the smashed potatoes with the chopped cucumber, sliced green onions, and freshly chopped parsley. Drizzle the creamy dressing over the top and mix gently.

Transfer your beautifully combined Crispy Smashed Potato Salad to a serving platter. It’s best enjoyed right away to maintain the crispy texture of the potatoes.