Make the yogurt dip: Place the yogurt, capers, garlic, parsley, olive oil, chives, and salt in a medium bowl. Stir well and season to taste with black pepper and additional salt. Cover and store in the refrigerator while you make the potatoes. This dip will store for up to 3 days.
Make the potatoes: Place the potatoes in a medium-large pot and cover with filtered water. Bring to a boil over high heat; cover, reduce heat to low, and simmer for 10 to 12 minutes or until potatoes are soft but not falling apart. Test the center of a potato with a toothpick or tip of a sharp knife; if it is still slightly firm, continue cooking for a couple more minutes and test again.
While the potatoes cook, preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper and set aside.
Drain the potatoes in a colander and shake off any excess water. Place on parchment- lined tray, drizzle with olive oil, add salt and a generous pinch of black pepper; toss well. Spread potatoes out over the tray and use the palm of your hand or a flat spatula to press potatoes down until flattened (they will be hot so be careful!).
Place tray in the oven and roast potatoes for 30 minutes, then rotate the tray and continue baking for another 15 to 20 minutes or until golden brown and crispy around the edges. Serve warm with the caper garlic yogurt dip.
From At Home in the Whole Food Kitchen by Amy Chaplin