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In a large saucepan of salted boiling water, carefully add the baby potatoes. Cook the potatoes for 20 minutes until soft enough that you can poke a fork through them and then drain. Place potatoes back in the saucepan
Meanwhile, preheat the oven to 200C.
Warm the vinegar over medium heat and stir in the sugar and salt until dissolved. Remove from heat and add red onions; set aside.
Whisk the olive oil, lemon zest, salt and black pepper until smooth. Coat the potatoes with the lemon zest and oil mixture. Gently press the potatoes with the base of an empty jam jar until the peel breaks and place them on a baking sheet. Bake for 20 minutes until golden and the edges are crispy.
In an empty jar or mixing bowl, add the vegan yoghurt, smoked paprika, tahini, Dijon mustard and lemon juice and stir or shake for a few seconds until smooth and combined.
Add the crispy potatoes to a serving plate with a few dollops of the yoghurt mixture, pickled red onions and fresh herbs.