Crispy roasted potatoes are piled over smoky charred scallion yogurt and finished with spicy chili crisp, toasted sunflower seeds, and fresh parsley. Roughing up the boiled potatoes before roasting creates plenty of crunchy, golden edges while keeping the centers soft and creamy.
1. Place the potatoes in a pot and cover with cold, well salted water. Bring to a boil and cook until tender. Drain well and leave in colander for 5-10 minutes. This allows the excess moisture to evaporate form their surface, which will help them get crispier in the oven.
2. Transfer the potatoes to a large bowl and gently toss or shake them so the edges become slightly crushed and roughed up without completely breaking apart. These uneven edges will become especially crisp in the oven.
3. Preheat the oven to 450 F. Drizzle the potatoes generously with olive oil and season with salt. Spread onto a sheet pan with plenty of room between the pieces. Roast, turning once until deeply golden and crisp on the outside.
4. While the potatoes are roasting, char the scallions. Toss scallion with olive oil. Heat a skillet over high heat and cook the scallions until deeply charred. Let cool and chop. Stir the charred scallions into the yogurt with lemon juice and salt.
5. To assemble, spread the charred scallion yogurt on a serving platter. Pile the hot potatoes over the yogurt and spoon the chili crisp over the top. Scatter with parley and toasted sunflower seeds.