Garlic yogurt: stir together yogurt, minced garlic and salt. Refrigerate until ready to use.
Preheat the oven to 200 C.
If using baby potatoes, halve them. For larger potatoes, chop them to about the same size as a halved baby potato. Boil/pressure cook them until a knife goes through without any resistance.
Drain the water, add the potatoes back to the pot, and cover with a lid. Let them sit for 10 mins. This steams them, making their insides fluffy.
Drain them again; make sure there’s no residual water in the pot. Tip the potatoes into your oven-proof skillet/baking dish. Drizzle the oil over the top and add salt. Toss to coat evenly. Lay them out in a single layer. A few overlaps are fine but you’ll get more crispy bits with a single layer.
Using a potato masher, press down firmly enough to break the potatoes up slightly. Bake in the oven for 40-45 mins until the edges brown and the skins start to crisp up.