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In a bowl, combine all the labneh topping ingredients. Mix well, and set aside.
Place the potatoes in a pot, and cover with water. Add 2 teaspoons of salt, and bring to a boil.
Boil the potatoes until fork-tender, about 12-15 minutes (cooking time may vary based on potato size).
Drain the potatoes and line a baking sheet with parchment paper.
Arrange the potatoes on the baking sheet, leaving space between each.
Using a cup, gently flatten each potato.
Drizzle generously with olive oil, and sprinkle with salt and pepper.
Bake at 425°F (220°C) for 20-25 minutes, flipping halfway through, until crispy and golden.
Spoon the labneh mixture over the crispy potatoes, or mix them together if preferred.