Preheat oven to 425°F. While you wait, cut 680g mini yellow potatoes in halves, remove and discard the stems from 2 sprigs rosemary and roughly chop enough cilantro to fill ½ cup. Transfer potatoes to a large pot and cover with cold water (the water should be no more than 2 inches above the potatoes). Season with 3 tablespoon salt and bring to a gentle boil. Once boiling, cook until fork tender, about 5-10 minutes. Strain the potatoes and let steam for 5 minutes, or pat dry with a paper towel.
Transfer cooled and dried potatoes to a large baking sheet. Cover with ¼ cup olive oil, 1 teaspoon salt, rosemary leaves and a few cracks of black pepper. Toss to coat and space them out evenly, ensuring the flat side is down on the pan. Roast for 20-25 minutes, or until the bottom is golden brown. Rotate the pan 180 degrees half-way through to ensure even roasting.
On a large serving platter, smear ½ cup yogurt and top with 2 tablespoon Calabrian peppers in oil. Arrange your potatoes on top and finish by drizzling over 1 tablespoon honey and ½ cup roughly chopped cilantro.
