For the potatoes

Place the baby potatoes in a deep pot and cover them with water. Boil for 15–20 minutes, until they are fully tender and easily mashable.
Preheat the oven to 200°C (fan).

Drain the potatoes and transfer them to a 28×38 cm baking tray lined with parchment paper. Add olive oil, salt, and pepper, and gently press the potatoes flat using a spatula to spread them out evenly. (The thinner they are, the crispier they will become.)

Bake in the middle rack of the oven for 40–45 minutes. Remove and let cool for 30 minutes.

For serving

In a mixing bowl, add the Mustard&Mayo sauce, buttermilk (or kefir), lemon juice, salt, and pepper. Whisk well until fully combined.

Finely chop the cucumber, spring onions, parsley, dill, roasted Florina pepper, and slice the red onion thinly. Add all the chopped ingredients to the bowl with the dressing. Mix thoroughly, then add the crispy potatoes, broken into medium-sized chunks.
Toss everything together and serve immediately.

Preheat the oven to 200°C. Rinse and boil the potatoes in plenty of salted water for 15 minutes or until soft. Strain, transfer to a baking tray and mash them using the bottom of a glass (or a fork). Add the Ketchup & Mayo Sauce, oregano or thyme, garlic powder, pepper and parmesan, mix together and bake for about 15 minutes or until the potatoes are cooked and crispy. Transfer the potatoes to a platter and serve with Ketchup & Mayo Sauce by Condito on the side.