Preheat the oven to 425.
Boil the potatoes for about 10-15 minutes in a medium saucepan until very fork tender. Add a good pinch of salt to the water after it comes to a boil. I like to boil my potatoes ahead so dinner time is easier.
While your potatoes boil, cook your bacon and make your Garlicky Chive yogurt. Simply combine the yogurt, minced chives, garlic powder, and a little milk in a bowl. I like to spoon mine into a plastic bag so I can snip the corner and drizzle over the potatoes.
When the potatoes are tender, drain them, and lay them on paper towels to dry. Transfer to a sprayed or parchment-lined, large baking sheet. Smash with a heavy cup till they crack and spread but don’t fall apart then spray smashed potatoes with a mist of olive oil spray (15 g) and sprinkle GENEROUSLY with kosher salt, pepper, garlic powder, and dried chives (or parsley or whatever else you like!) Bake at 425 for 15-20 minutes or until crispy and delish.
Remove potatoes from the oven and give them a toss, then sprinkle evenly with parmesan and place them back in the oven for just a minute or two to melt the cheese. Pile them onto a platter or keep them right on the pan if you’ll serve them from there! Drizzle with garlicky chive yogurt, and sprinkle with bacon and green onions. Serve immediately. ENJOY!