Add the baby potatoes to a big pot of water. Let it come to a boil and boil until fully cooked and tender (15-20 minutes).

Line a sheet pan with parchment paper. Mix the melted butter, Parmesan cheese, and seasonings onto the baking sheet.

Add the boiled potatoes to the sheet pan and coat them with the butter and Parmesan mixture. Gently press each potato with a glass, being careful not to break them.

If a potato gets stuck to the bottom of the glass, use a knife to gently help it out. Brush some of the butter and Parmesan mixture from the bottom of the pan on top of the potatoes.

Bake at 400°F (200°C) until crispy (about 30 minutes, but keep an eye on them as baking times may vary).

Let them cool completely to avoid falling apart and becoming soft.

In a separate bowl, mix the ingredients for the yogurt dipping sauce. Enjoy!