Preheat the oven to 190°C / 375°F and line a baking sheet with parchment paper.

Wash and cut the potatoes into 3 cm / 1-inch chunks.

Place the potatoes in the large saucepan and cover them with cold water.

Bring the potatoes to a boil and cook for about 10 minutes until slightly tender.

Cut the broccoli into bite-size florets while the potatoes cook.

Add the broccoli to the boiling saucepan and cook for 5 minutes until slightly tender.

Drain the potatoes and broccoli thoroughly, then let them steam-dry for 2 minutes.

Grate 75 g / 2.6 oz of Parmesan cheese and spread it in small nests over the lined baking sheet.

Season the cheese nests with dried oregano, garlic powder, ground cumin, paprika, salt, and black pepper.

Arrange the drained potatoes and broccoli over the seasoned Parmesan cheese nests.

Press each vegetable portion flat with the bottom of a drinking glass until lightly smashed.

Sprinkle the remaining 25 g / 0.9 oz Parmesan cheese over the smashed vegetables.

Bake for 15 to 20 minutes until the cheese is golden and the vegetable edges are crisp.

Finely chop the shallot and chives while the vegetables bake.

Mix the chopped shallot, chives, mustard, Greek yogurt, salt, and black pepper in a small bowl.

Serve the crispy smashed vegetables hot with the Greek yogurt shallot sauce on the side.