1/4 cup of chopped fresh herbs such as parsley or tarragon
In a medium pot, bring potatoes to a boil over high in salted water. Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 minutes; drain. Place the potatoes on a flat surface. Using a flat surface (like the bottom of a glass), gently smash each potato so that it is flattened but still in one piece (edges will split).
Preheat oven to 450 degrees. Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet and brush tops with 1 tablespoon oil. Bake until crisp and golden, 35 minutes, flipping them halfway through.
Remove from oven, toss with vinegar, season with salt and finish with fresh herbs.