In a 6- to 8-quart pot, combine the potatoes and enough cold water to cover by 2 inches. Add 1 tablespoon salt, bring to a boil, reduce to a simmer and cook until tender enough to be easily pierced with a metal skewer, 15 to 20 minutes.

Meanwhile, in a small bowl, whisk the vinegar, lemon juice and zest, mustard, honey and a pinch of salt. Slowly whisk in the 1/2 cup olive oil until the dressing is emulsified. Season to taste with salt and pepper.

Without draining it, transfer the pot to the sink. Slowly cool the potatoes by running cold water into the pot; it will take about 7 minutes. (Cooling them this way creates a dense texture so you can flatten the potatoes without breaking them.) Drain and pat dry the potatoes.

Preheat oven to 400 °F. Line a baking sheet with foil. Brush the foil with olive oil. Transfer the potatoes onto the prepared pan. Using the bottom of a bowl, flatten the potatoes to about 1/2 inch thick. Brush top of each potato with olive oil.

Roast for 40 minutes or until brown and crispy.

Transfer to a serving plate. Drizzle with the dressing and sprinkle with oregano.

Serve and enjoy!