Place potatoes in a large pot. Cover with cold water, salted, and bring to a boil. Cook until fork tender, 15-20 minutes. Drain potatoes and let them steam dry a few minutes.
Preheat the oven to 425ºF. Prepare a baking sheet with parchment paper.
Transfer the potatoes to the prepared sheet. Using the bottom of a drinking glass, smash the potatoes individually. Flatten the potatoes, but leave them in tact. Drizzle olive oil on top of the smashed potatoes and season with salt and pepper.
Roast for 25-35 minutes, flipping once. The potatoes should be browned and crispy.
While the potatoes roast, make the whipped goat cheese. Combine goat cheese, yogurt, olive oil, a tablespoon of milk, and a pinch of salt. Add more milk if needed to get a consistency that is light, creamy, and spreadable.
Spread the whipped goat cheese on a serving platter. Spoon the potatoes on top of the whipped goat cheese. Finish with a sprinkle of lemon zest, dill, and kosher salt. Enjoy!
