1
Place whole mini potatoes on a sheet pan. Drizzle generously with olive oil + salt and toss to coat. Roast at 425°F for 30 mins until fork tender.
2
Remove from oven and smash each potato with the bottom of a glass. Drizzle with more olive oil so all the edges get crispy. Return to oven for about 20 mins, flip, and continue roasting until deeply golden and crispy on both sides.
3
Whisk everything to combine.
4
Toss warm crispy potatoes with dressing, salt + pepper.
5
Drizzle sheet pan with olive oil. Add salmon (skin side down) and surround with potatoes. Drizzle everything with olive oil, salt + pepper.
6
Roast at 425°F for ~25 mins until salmon is cooked through and potatoes are tender. Remove salmon, leaving skin on pan. Broil skin a few mins until crispy.