In a large pot, add potatoes, a pinch of salt, and cover with water. Boil for 15 minutes, or until potatoes are soft and easily pierced with a fork.
Preheat oven to 450°F. Add potatoes to a well-oiled baking sheet. Place each potato on a sheet and gently smash with a fork. Add a light pinch of salt to each potato.
Cook potatoes for 15 minutes or until lightly golden, flip, and cook for 10 additional minutes. Remove when crispy.
In a separate bowl, whisk together the goat milk yogurt, oil, vinegar, mustard, maple syrup, garlic, and salt and pepper.
Place crispy potatoes on a serving platter, drizzle with vinaigrette, garnish with fresh herbs, and enjoy!
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