Add the potatoes and a handful of salt to a large pot of water and bring to a boil. Cook the potatoes until just fork-tender, about 15-20 minutes, then drain, allow them to cool for 5 minutes and dump the potatoes onto a large sheet pan.

Use a heavy bottomed pot, large mug or another sheet pan to smash the potatoes until they’re about 1/3 inch thick and flat on two sides. Note: don’t make them too thin or they’ll be likely to fall apart easier.

Preheat the oven to 450 degrees.

In a small bowl, mix together the olive oil and garlic powder and brush both sides of the potatoes with oil. Season the potatoes generously with salt and pepper. Bake in the oven for 40-45 minutes, flipping halfway through, until the potatoes are nice and golden and crispy to your liking.

Make the whipped garlic feta yogurt sauce according to the recipe. Or you can make whatever sauce you’d like -- options in the blog post and note section below.

Garnish the potatoes with rosemary sprigs on the side of the platter or chopped parsley/cilantro, then drizzle the feta sauce over the top or serve as a dipping sauce.