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Preheat oven to 425 degrees F, and line a baking sheet with parchment paper. Brush 1 tbsp of olive oil all over the parchment paper.
Bring a large pot with water to a boil over high heat, and add salt. Add the potatoes and boil for 10-15 minutes (depending on the size of the potatoes) until fork tender.
Drain the potatoes and transfer to the prepared baking sheet. Use the bottom of a bowl or a glass jar to smash each potato to about ¼ inch thick. Brush the remaining 1 tbsp of olive oil on top of the potatoes, then sprinkle to taste with salt and pepper.
Roast in the oven for 40-45 minutes, until crisp and browned.
While the potatoes are roasting, combine all ingredients for the herby dressing in a large mixing bowl and whisk to combine. If you prefer, you can blend all the ingredients together to make a bright green dressing instead.
Add shallots to the dressing.
Once the potatoes are done roasting, cool for 5-10 minutes then add to the bowl with the dressing. Toss to combine and enjoy!