Instructions:
- Place potatoes in a large saucepan, cover with cold, salted water, and bring to a boil. Simmer until fork-tender (about 15-20 minutes). Drain thoroughly and allow them to steam dry for 5 minutes.
- Preheat your oven to 425°F (220°C). On a parchment-lined baking sheet, lightly toss the warm, dry potatoes with 3 Tbsp of olive oil, salt, and pepper.
- Using the bottom of a sturdy glass or a potato masher, gently press down on each potato until it is about 1/2 inch thick, ensuring the edges remain somewhat ragged for maximum crispiness.
- Bake for 20 minutes. Carefully remove the tray, flip the smashed potatoes, and return them to the oven for another 15–20 minutes until they are deep golden brown and very crispy.
- While the potatoes finish roasting, whisk together the red wine vinegar, Dijon mustard, minced shallot, parsley, and chives in a small bowl. Slowly drizzle in the 1/2 cup of extra virgin olive oil while whisking constantly to emulsify the vinaigrette. Season generously with salt and pepper.
- Remove the crispy potatoes from the oven and immediately transfer them to a large mixing bowl. Drizzle about two-thirds of the vinaigrette over the hot potatoes. Gently toss to coat, allowing the heat to absorb the flavours. Taste, add more dressing if desired, and serve warm or at room temperature.