Start by boiling the potatoes. I add the potatoes to a large pot, cover with water and then generously salt the water and add in the 1/4 cup of vinegar. Put on medium high heat and bring to a boil. When the potatoes are fork tender, you can remove them from heat. Make sure they are tender because we will be smashing them on the baking trays to get those crispy edges.
While the potatoes are boiling, make the yogurt sauce. I like to make this first becuase the flavors are so much better if you let it sit for an hour of so. Combine all the ingredients listed for the dip. Taste for salt, pepper and acidity. If you need more tanginess, add more pickle juice. If the herbs taste too strong right away, it’s ok. Let it sit for an hour before you make any further adjustments. Cover and set aside at room temperature.
Back to the potatoes. Preheat the over to 375 F. Drain the cooked potatoes and then carefully (because they are hot) arrange them on lined baking trays that you pre-coated with a few tablespoons of oil. We are ging to use a fair amount of olive oil here to achieve those crispy edges.
After you have arranged them all, oil the bottom of a cup or mug, and use this to gently smash each potato flat. They might stick to the mug or fall apart. No problem, just slide them off the mug or press them back together. the main thing is that they are pretty flat.
After all the potatoes are smashed, drizzle another layer of olive oil to the top of each smashed patty and sprinkle the flaky salt.
Bake in the oven for 40-45 minutes until the edges are crispy and tops are golden brown.
Taste your yogurt sauce while the potatoes are cooling. Adjust again for salt, acidity. If you have left over sauce, it works really well as a potato chip dip too.
