Instructions
Step 1
Position a rack in the center of the oven and preheat to 450°F. Bring a medium pot of salted water to a boil. Add the potatoes and cook until fork tender, 10–12 minutes. Drain and set aside. Meanwhile, to a small bowl, add the bell pepper, shallot, and 1 tablespoon of the oil, toss to coat, and set aside.
Step 2
On a cutting board, use the bottom of a glass to smash each cooked potato to a thickness of ¼ inch, then transfer to a parchment-lined baking sheet. Drizzle with 3 tablespoons of the oil and season to taste with salt. Bake until the potatoes are golden brown in spots and nearly crispy, about 30 minutes. Remove from the oven, then use a spatula to move the potatoes to one side of the baking sheet. Add the pepper mixture to the other side in an even layer, then continue baking until the potatoes are crispy and the pepper mixture is soft, 10 minutes more. Transfer the baking sheet to a wire rack and set aside to cool to room temperature, about 15 minutes.
Step 3
Meanwhile, make the dressing: To a large bowl, add the yogurt, mayonnaise, vinegar, Chicken Basquaise Spice Blend, garlic, and ½ teaspoon of salt. Whisk until smooth, then cover the bowl with plastic wrap and refrigerate until ready to use.
Step 4
To the bowl with the dressing, use your hands to crumble in the potatoes, reserving a few for garnish. Add the pepper mixture, cherry tomatoes, chives, and parsley and toss gently to coat. Transfer to a platter and garnish with the reserved crumbled potatoes and additional Chicken Basquaise Spice Blend, chives, and parsley. Serve slightly chilled or at room temperature.