Preheat your oven to 425°F (220°C). In a large pot, bring salted water to a boil, then add the baby potatoes. Boil for 7-8 minutes or until fork-tender.

Drain the potatoes and let them cool slightly on a baking sheet. Smash each potato to about 1/4 inch thick.

Drizzle olive oil over the smashed potatoes and season with salt and pepper. Roast in the oven for 45-60 minutes until golden brown and crispy.

Prepare the dressing by mixing Greek yogurt, Kewpie mayonnaise, Dijon mustard, and lemon juice in a bowl. Add minced garlic, chopped dill pickles, and shallot, then mix until smooth.

Once crispy, transfer the potatoes to a bowl and pour the dressing over them, tossing to coat evenly while reserving some crunchy bits for presentation.

Garnish with reserved potato bits and chopped scallions before serving warm or at room temperature.