Place the small gold potatoes in a large saucepan and cover with about 1 inch of water. Add smashed garlic cloves and lemon halves to the pot. Sprinkle about 2 tablespoons of salt over the potatoes.

Bring the pot to a boil and cook the potatoes for 20 minutes.

While the potatoes are boiling, preheat the oven to 415°F (215°C).

Drain the potatoes and return the pot to the stove with the lid off to allow the potatoes to dry out slightly.

Line a large sheet pan with parchment paper and drizzle it with olive oil.

Transfer the boiled potatoes to the sheet pan and coat them with the olive oil. Use a glass or measuring cup to gently smash the potatoes to about ½ inch thickness. Brush some melted butter on top before seasoning with salt, pepper & parsley.

Bake the potatoes for 40 minutes or until desired crispiness is achieved.

While the potatoes are baking, prepare the lemony chive yogurt sauce by whisking together all the sauce ingredients in a small bowl until well combined. Taste and adjust seasoning with more salt and pepper if needed.

Serve the roasted smashed potatoes with the lemony chive yogurt sauce on the side. Enjoy your flavorful dish!