Boil the potatoes until a fork easily pierces them. Drain the water and place them on a baking tray lined with parchment paper.
Press the potatoes flat with the bottom of a glass. Drizzle generously with olive oil and season with salt and pepper. Bake at 200°C (400°F) for 15-20 minutes until golden and crispy.
Meanwhile, finely chop the bell pepper, cucumber, and red onion. In a bowl, mix the chopped vegetables with the Greek yogurt.
Add chopped fresh dill, lemon juice, salt, and pepper to the yogurt mixture and stir well to combine.
Spread the yogurt sauce evenly on a serving plate. Drizzle with a little olive oil, and top with the crispy roasted potatoes. Garnish with a bit more fresh dill.
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