Instructions:
- Place scrubbed potatoes in a large saucepan, cover with cold, heavily salted water. Bring to a boil, then simmer until fork-tender (about 15–20 minutes). Drain thoroughly and allow to steam dry for 5 minutes.
- Preheat oven to 425°F (220°C). Line baking sheets with parchment paper.
- Arrange the hot, dried potatoes on the prepared baking sheets. Using a potato masher or the base of a sturdy glass, gently press each potato until it is about 1/2-inch thick with cracked edges.
- Drizzle the smashed potatoes generously with the 4 Tbsp of olive oil. Sprinkle evenly with 1 tsp Kosher salt and pepper. Roast for 20 minutes.
- Carefully flip the potatoes. Return to the oven for another 15–25 minutes until deep golden brown and very crispy on the edges.
- While potatoes roast, prepare the vinaigrette: whisk together the red wine vinegar, Dijon mustard, minced shallot, parsley, chives, and capers in a small bowl. Slowly stream in the 1/2 cup of Extra Virgin Olive Oil while whisking constantly until emulsified. Season with salt and pepper to taste.
- Once the potatoes are perfectly crisp, remove them from the oven and immediately transfer them to a large mixing bowl. Pour about three-quarters of the vinaigrette over the hot potatoes and gently toss to coat.
- Let the Crispy Smashed Potato Salad sit for 10 minutes to absorb the dressing. Taste, adjust seasoning if needed, and serve warm or at room temperature.