Boil potatoes whole until just tender, about 15 minutes. Drain, then fill pot with cold water. Let the potatoes sit in the cold water for 5 minutes. This will firm up the potatoes, making them more dense so they won't break apart too much when you flatten them. Drain and pat dry.
Using the base of a glass (rubbed with a bit of oil), slowly and gently push down on each potato to slightly flatten.
Place in a skillet with a bit of oil and fry each side until a nice crust forms. Top each with a generous bit of coarse salt and oregano.
For the dressing, whisk together vinegar, lemon juice, zest, Dijon and honey. Slowly drizzle in just enough oil until emulsified, and you get the consistency you desire. Drizzle over crispy potatoes to serve.